Soft Pretzels MAKES 8 pretzels
Dare we say these pretzels are just as good, if not better, than those found at most
ball parks. (Recipe adapted from The Essential Gluten-Free Baking Guide, Part 1,
by Brittany Angell and Iris Higgins.)
¾ cup plus 3 ½ tablespoons (213 grams)
2 teaspoons granulated sugar
1 ½ teaspoons fast-acting yeast
½ cup plus 1 tablespoon ( 80 grams) packed
¾ cup ( 120 grams) packed brown rice flour
1 cup (165 grams) potato starch
½ teaspoon salt
¾ teaspoon xanthan gum
½ teaspoon double-acting baking powder
1 teaspoon mild-flavored oil
3 cup baking soda
Melted butter or oil, for brushing
Coarse salt, for sprinkling
Combine the lukewarm water, sugar and yeast in a bowl.
Set aside for 5 minutes, allowing the yeast to develop.
In a large bowl, combine the millet flour, rice flour, potato
starch, salt, xanthan gum, baking powder and oil. Mix well. Stir in
the water-yeast mixture until dough thickens slightly, 2 minutes.
Lightly coat hands with oil and divide the dough into 8 equal-sized balls. Gently roll out each ball of dough on a clean, dry
surface. Bend and crisscross each rope into a pretzel shape.
Place the pretzels onto a baking sheet. Brush each with a little
oil, cover the pan with a towel and place in a warm location to let
rise, 20 to 25 minutes.
In a large pot over medium-high heat, bring 10 cups of water
and the baking soda to a boil. Drop the pretzels, one or two at a
time, into the rapidly boiling water. Boil for 30 seconds, turning
once. Return to the baking sheet.
Preheat oven to 375°. Brush each pretzel with melted butter
and sprinkle with coarse salt. Bake until golden brown, 13 to 15
minutes. Serve warm.