Gluten Free Pretzel Rolls

After watching the Katie television show yesterday, I just had to create a recipe for gluten free pretzel rolls. They showed kids lunches and stated that pretzel rolls are popular now. I believe any gluten free kid should have whatever his gluten-eating friends consume. I hope your child, as well as you and the rest of your family and friends enjoy this recipe. My husband will be in heaven this weekend! He loves my gluten free soft pretzels recipe which I used and altered slightly for this recipe.

Gluten Free Pretzel Rolls

51

Yield: Makes 6 small rolls

Gluten Free Pretzel Rolls

The same amazing texture that gluten free soft pretzels provide you will in these delicious gluten free pretzel rolls. Top with course kosher or pretzel salt or your favorite seeds.

Ingredients:

  • 3/8 cup tapioca flour/starch
  • 3/8 cup potato starch (not flour)
  • 3/8 cup potato flour (not starch)
  • 1/4 cup brown rice flour
  • 1 3/8 teaspoons xanthan gum (or guar gum for corn-free)
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons instant dry yeast
  • 1 1/2 teaspoons sugar (or light/mild molasses syrup for sugar-free)
  • 1/2 cup water, warmed to 105 - 110°F
  • 1 Tablespoon light/mild molasses (or gluten-free brown rice syrup)
  • 1 large egg, at room temperature
  • 1/2 teaspoon apple cider vinegar (or 1/8 teaspoon Vitamin C not buffered, crushed, ground or from a capsule)
  • 1/3 cup baking soda, for pot
  • 8 cups water, for pot
  • 1 large egg, beaten, for basting
  • Pretzel salt (or sesame, poppy or sunflower seeds, for lower-sodium)
  • Cooking oil

Instructions:

  1. In a large bowl whisk together tapioca starch, brown rice flour, potato starch, potato flour, xanthan gum, and salt; and set aside.
  2. In the bowl of your electric mixer add warm water, sugar and yeast, blend on low for a few seconds, just long enough to moisten the yeast; allow to rest for 5 minutes in order to develop foam on top. If it does not foam, start again with fresh yeast.
  3. Add egg, molasses/brown rice syrup, and vinegar; mix on medium-low speed to blend.
  4. Add flour mixture all at once; mix on low, then medium, then high speed, just long enough to combine and until you no longer see any dry flour. If the dough is too dry, add 1 teaspoon of lukewarm water at a time until slightly sticky.
  5. Oil a medium size bowl; form a ball and transfer dough to oiled bowl; oil the dough ball by rolling it around in the bowl; place a lid on the bowl or cover with plastic wrap; allow to rise in a warm environment for approximately 1 hour 15 minutes or until doubled in size.
  6. Line a baking sheet with a silicone baking mat or parchment paper; oil the top; and set aside.
  7. In a medium to large pot bring water to a boil. (Lower heat if not ready to use immediately and reboil when needed.)
  8. Divide dough into 6 pieces; and one at a time, prior to rolling, in your hands, knead each piece 12 - 14 times.
  9. On a slightly flour or starch dusted surface, roll pieces into balls and form into desired shape.
  10. Transfer rolls to the prepared baking sheet and set aside to rise 10 - 15 minutes at room temperature.
  11. While rolls rise, preheat oven to 420°F.
  12. Place a wire rack on top of a rimmed baking sheet and set aside.
  13. Add baking soda to boiling water; stir until baking soda dissolves.
  14. Beginning with the first roll you formed, using a slotted spatula, add it to the boiling water for about 40 seconds, submerging it fully.
  15. Remove the roll, allowing excess water to drain and transfer to a wire rack to drain thoroughly; repeat with remaining rolls.
  16. While on the wire rack, baste the tops and sides of the rolls with beaten egg; using a spatula transfer rolls to the prepared baking sheet; bake for 15 minutes.
  17. Remove baking sheet and rolls from oven and baste them with more beaten egg (it will dry quickly - that's okay).
  18. Baste them again and, if desired, immediately sprinkle with pretzel salt (3 - 4 grains per bite); repeat with remaining rolls.
  19. Place back in the oven to continue baking another 3 - 6 minutes or until golden or dark brown.
  20. Transfer to a wire rack to cool. These rolls are best served the same day. If you desire to store leftovers, leave out at room temperature, as storing in a resealable storage bag retains moisture, melts salt, and makes rolls moist. Otherwise, freeze them in a resealable storage bag.

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