Gluten Free Pretzel Rods
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 cup buckwheat flour 1/4 cup brown rice flour 1/4 cup yellow cornflour (not cornstarch)1/4 cup chickpea flour2 tbsp potato flour 3 tbsp tapioca flour2 tbsp cornstarch1/2 tbsp guar gum1 tsp sea salt1 tsp brown sugar1 tsp instant yeast2/3 cup warm water 1 tbsp baking soda + a pot of water coarse salt
In the bowl of a stand mixer fit with the dough hook, whisk together flours, cornstarch, guar gum, salt, sugar and yeast.
Add water and mix until well combined.
Knead with the mixer until the dough is fairly smooth and stiff, approximately 2-3 minutes.
Place in an oiled bowl, cover and let rest 40 minutes.
Preheat the oven to 400 F and generously grease 2-3 cookie sheets.
Bring the baking soda and water to a boil.
Turn out the dough onto an oiled work surface and divide into 12 pieces.
Roll out each piece into a thin stick.
Gently place 3-4 sticks at a time into the water and boil for 30-40 seconds.
Move the sticks onto the sheet pan and generously crust with coarse salt.
Place in the oven and immediately reduce the temperature to 350F.
Bake 55-60 minutes, until hard and browned.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Add water and mix until well combined.
Knead with the mixer until the dough is fairly smooth and stiff, approximately 2-3 minutes.
Place in an oiled bowl, cover and let rest 40 minutes.
Preheat the oven to 400 F and generously grease 2-3 cookie sheets.
Bring the baking soda and water to a boil.
Turn out the dough onto an oiled work surface and divide into 12 pieces.
Roll out each piece into a thin stick.
Gently place 3-4 sticks at a time into the water and boil for 30-40 seconds.
Move the sticks onto the sheet pan and generously crust with coarse salt.
Place in the oven and immediately reduce the temperature to 350F.
Bake 55-60 minutes, until hard and browned.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 56.3
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 3.2 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.7 g
- Protein: 1.3 g
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