Featured image of post Steps to Prepare Gluten Free Sugar Cookie Dough

Steps to Prepare Gluten Free Sugar Cookie Dough

Place the cookie shapes onto a lined baking sheet.

Gluten-Free Pretzels

Make it as a drop cookie, or roll the dough out and cut it into shapes;

Recipe Summary Gluten-Free Pretzels

I've been searching high and low for a gluten-free pretzel recipe for our annual German Oktoberfest Buffet. This is a little crunchier than a regular pretzel but is pretty tasty.

Ingredients | Gluten Free Sugar Cookie Dough

  • 2 ¼ teaspoons active dry yeast
  • 1 cup warm water (Optional)
  • 3 tablespoons light corn syrup
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 cups white rice flour, plus more for dusting
  • 1 cup brown rice flour
  • ½ cup potato starch
  • ¼ cup tapioca flour
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • ½ teaspoon baking powder
  • 2 tablespoons water (Optional)
  • 4 quarts water (Optional)
  • ¼ cup baking soda
  • 2 tablespoons white sugar
  • 2 tablespoons butter, melted
  • pretzel salt, for topping
  • Directions

  • Dissolve yeast in 1 cup warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in light corn syrup, egg, and vegetable oil.
  • Whisk white rice flour, brown rice flour, potato starch, tapioca flour, salt, xanthan gum, and baking powder together in the bowl of an electric mixer fitted with a paddle or dough hook attachment. Pour yeast mixture into the bowl; mix on medium speed until well-combined, 3 to 4 minutes. Add up to 2 tablespoons water if the dough is dry or crumbly.
  • Turn dough out onto a work surface lightly dusted with rice flour and knead gently until smooth, about 5 minutes. Transfer to a large, greased bowl and cover with plastic wrap. Let rise until almost doubled in volume, about 1 hour.
  • Push down gently on the dough to deflate, and separate into 12 equal pieces. Roll each piece into a rope about 15 inches long and shape into a "U." Twist the two ends of the dough and press them firmly into the top of the loop to form a pretzel shape.
  • Preheat oven to 425 degrees F (220 degrees C). Generously grease 2 baking sheets.
  • Bring 4 quarts of water to boil in a large pot. Add the baking soda and white sugar carefully; water will foam vigorously. Gently place one pretzel into the water bath; remove with a large slotted spoon when it floats to the top of the water and transfer to a dry baking sheet. Repeat with remaining pretzels. Transfer boiled pretzels to greased baking sheets, brush with melted butter, and sprinkle with pretzel salt.
  • Bake in the preheated oven until pretzels are golden brown, rotating the baking sheets halfway through baking, about 25 minutes. Remove from the oven and allow to cool on a cooking rack.
  • If you cannot find pretzel salt, use coarse kosher salt.
  • Nutrition data for this recipe includes the full amount of baking soda. The actual amount of baking soda consumed will vary.
  • Info | Gluten Free Sugar Cookie Dough

    prep: 30 mins cook: 32 mins additional: 1 hr total: 2 hrs 2 mins Servings: 12 Yield: 12 pretzels

    TAG : Gluten-Free Pretzels

    Bread, Yeast Bread Recipes, Pretzel Recipes,


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