It was my birthday yesterday and I couldn't be celebrating any better way. I'm currently vacationing with my family in California, where we've been taking in the breath taking views of Yosemite National Park. Truly it's like nothing I've ever seen before.
Absolutely stunning. Out of this world beautiful. And I'm with my family which makes it that much more special.
But our days haven't only been filled with hiking and being outside. We've also been enjoying fabulous food and wine {which I'm guessing is fairly standard for Northern California}.
San Francisco was our first stop on the trip, and my first attempt to find awesome gluten-free fare. Boy did I luck out. I asked on my Facebook page where I should go and it was a with great enthusiasm that I was directed to Mariposa Bakery in the Ferry Building. And let me tell you, this place is where it's at.
For those of you who chimed in, you couldn't have pointed me in a better direction. I was like a little kid in a candy shop admiring all the delicious gluten-free goodies.
The first thing I spied when I walked up to the counter was the bagels. Oh , the bagels. One of the things I miss most about living gluten-free.
From the bagels my eyes moved to the pretzels. Soft, salty gluten-free pretzels. Just like the batch I whipped up a few weeks ago with my bestie, GB. A recipe I have been keeping hidden until I had the perfect moment to share it with you.
And this is a good as time as any.
Not only have I gotten one year older, but I've also been to California for the first time and made a batch of awesome gluten-free soft pretzels. All big milestones in my book!
So here it is. And I hope you enjoy it as much as I do.
Gluten-Free Soft Pretzels
Ingredients
- 218 grams warm water
- 1 1/2 teaspoons active dry yeast
- 1 1/2 teaspoons raw honey
- 80 grams millet flour
- 90 grams brown rice flour
- 30 grams white rice flour
- 165 grams tapioca starch
- 1/2 teaspoon salt
- 3/4 teaspoon guar gum
- 1/2 teaspoon baking powder
- 1 teaspoon olive oil
- Coarse ground sea salt
- Optional: 1 egg for egg wash
Instructions
- Proof the yeast in warm water and honey. Let is still for about 5 minutes until the yeast is nice and fluffy.
- Sift the dry ingredients into a mixing bowl.
- In a stand-up mixer, add the yeast water and dry ingredients. Mix on low speed. The dough will be dry at first, but will begin to hydrate fully after a minute or two.
- Add the olive oil and mix for another minute or so. The dough should be smooth, soft and stick to itself (but not your hands as much).
- Turn out the dough on a clean, flat surface.
- Divide the dough into the number of pretzels you would like. Cover with plastic wrap, only rolling one pretzel at a time.
- Roll out the dough into a rope, about 1" in diameter, and shape into a pretzel shape. Place the pretzels on a parchment lined baking sheet and cover with plastic wrap (and a damp tea towel if you have one).
- Let them rise in a warm spot for 20 - 25 minutes.
- Bring a large pot of water to boil on the stove (we used a 5 qt stock pot). When the water comes to a boil, add 3 tablespoons of baking soda.
- Preheat the oven to 375 degrees F.
- Boil pretzels one a time, 15 seconds per side.
- Place boiled pretzels back on the parchment lined baking sheet.
- Optional: brush with egg wash and sprinkle with coarse salt (or any other toppings you would like).
- Bake the pretzels until golden brown, about 15 minutes.
- Cool on a wire rack for 5 - 10 minutes.
- Dip in Dijon mustard and enjoy!
Notes
Nutrition
This looks absolutely fabulous! What a wonderful way to spend your birthday! Happy belated birthday and here’s to the fabulous things in store for you this year!
Thank you, Wendy!! xo
Happy birthday! And I am glad you loved your time here in Northern California. We live in Sonoma County and the food and wine are truly fabulous here. I can’t wait to try your soft pretzels. As I am new to gluten free living, I am slowly collecting the new ingredients for this new life. Thank you for posting so many yummy goodies on your blog.
Thanks for the birthday wishes! I loved California, especially north of San Francisco. The coast is so beautiful, and the wine and food….so good! Let me know if you try the pretzels, it’s hard to tell they’re gluten-free 🙂
These look so amazing! Could I convert the gram measurements to cups, as I have no kitchen scale, or would that mess up the recipe?
Hi Maddy! Unfortunately, I can’t guarantee that it will work if you convert it to cups. Since weight varies so much from volume, the flour amounts won’t necessarily be the same. If you’re up for trying a kitchen scale, this is the one I have:
http://www.amazon.com/Escali-Primo-Digital-Multifunctional-Scale/dp/B0007GAWZ0/ref=sr_1_1?ie=UTF8&qid=1345120422&sr=8-1&keywords=pink+kitchen+scale
I am going to try these today converting into ounces then cups. Should be interesting but I’ll let you know how they turn out. Thanks for the recipe, they look amazing!!
Ooh please let me know if you do! Would love to know the weight measurements 🙂
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I found conversion rates for each of the ingredients individually (knowing each has a different density) and was able to calculate the following for cooks in the USA:
water: 2/3 cup + 1/4 cup (0.92 cup total)
millet flour: 2/3 cup
brown rice four: 1/3 cup + 1/4 cup (0.57 cup total)
white rice flour: 1/2 cup MINUS 1/3 cup (fill the 1/2 cup, pour it into a 1/3 cup, and use the remains) OR fill 80% of a 1/4 cup (0.19 cup total)
tapioca starch: 1 1/3 cup (1.33 cup)
Thank you June!
These look delicious! Do you think you could freeze them after baking them? Would love to make a batch for my son who is allergic to wheat but I hate to do all that work for just a day or two of enjoyment.
Hi Carrie! I do think you could freeze them, but I’m not sure how the texture would stay. I have yet to test these frozen, but I don’t see why it wouldn’t work. I’d definitely suggest thawing in the oven vs. the microwave; that should help the “crust” stay crispy and the inside stay soft and pillowy 🙂
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