Football season is in high gear, and while many anticipate weekends spent cheering around the big screen, the rest of us are just dying for an excuse to fill up on some traditional game-day treats. What better way to spend a Sunday night game than with a big, soft, buttery and warm pretzel?
Well if you’re baking from this recipe, it’s easy. Many. Lots. Anything. A piece of cardboard would pair better than this Gluten Free paper weight of a recipe.
Gluten Free Soft Pretzels via celiac.com
2 packages of active dry yeast
1 1/2 cups of 110 degree water
1 teaspoon brown sugar
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch
4 teaspoons xanthan gum
1 tablespoon baking soda
1/2 cup warm water
1 cup butter, melted
Empty 2 packs active dry yeast into bowl.
Combine 1 1/2 cups warm water, brown sugar, and salt. Rest for 5 minutes.
Mix rice flour, tapioca flour, potato starch, and xanathan gum into a medium bowl. Put half the flour mixture into the yeast mixture. Mix with electric mixer until blended. Add the second half of flour and mix until combined. Do not over mix.
Grease bowl. Transfer dough to bowl and turn dough so it is greased on all sides. Cover with damp towel and let rise in a warm place for 1 hour. I chose to set it near a nice, warm gas stove. So far so good, folks.
While waiting in giddy anticipation, grease a large cookie sheet. Perhaps this was the beginning to my pretzel downfall. I placed a slightly greased layer of aluminum foil on a flat cookie sheet. Pre-heat the oven to a whopping 550 degrees. In a shallow pan mix the baking soda and 1/2 cup warm water. Scratch your head, because this just seems weird.
Finally! Grab your pretzel dough in excitement! The recipe asks to divide into 8 equal pieces. Notice your heart sink when you have a quick flash back to separating that container of Play-Dough you forgot close the lid on in Kindergarten, despite your teacher telling you time and time again to press-down-firmly!
Gently roll the dough into a rope with your hands, then into a pretzel shape. Roll back into ball. Roll into a rope and try for the pretzel shape once more. Roll back into ball and lean on the counter, bowing your head. Try once again, only this time just roll it into a circle and call it good. Dip your beautiful creation into the baking soda/water mixture, then place the gooey mess onto the cookie sheet.
Bake for 7-8 minutes, until a faint tan.
Remove from oven. Don’t burn your arm. Remove from cookie sheet.
Take a bite! Decide you’re not about to dip these guys into your tasty warm butter.
Accept defeat. Nice try, team, but this is one play that does not need to be repeated.
Onward, dear Gluten Free friends! If you have a delicious soft pretzel recipe, we would live to hear it! Being Gluten Free isn’t always an easy road. Advice, ideas, recommendations? It takes a Village!