Gluten-Free Pretzel Rolls
by Sandra J. Leonard
from The Gluten-Free Baker Newsletter
These really do taste a bit like soft pretzels, but they are shaped like dinner rolls. Don't let the list of ingredients fool you, these are really very easy to prepare. Boiling them just before baking is the secret. It is recommended that these be served warm for best flavor. These are a favorite of my husband Tom.
Yield: 8 rolls
- 2 cups rice flour
- 2-1/2 teaspoons xanthan gum
- 1/3 cup potato starch flour
- 1 teaspoon Egg Replacer *—optional
- 1/3 cup tapioca starch flour
- 1 teaspoon dough enhancer *—optional
- 1/3 cup sweet rice flour (glutinous rice flour)
- 1/2 cup buttermilk powder *
- 4-1/2 teaspoons yeast, quick rising
- 1/2—1 cup water, hot (125—130 degrees F)
- 1/2 teaspoon salt
- 2 Tablespoons butter/margarine, melted
- 1 teaspoon sugar
- 2 eggs, beaten, room temperature
- 1 teaspoon celery seed—optional
- Cornmeal, for baking sheet
Water bath ingredients:
- 4 cups water
- 1 Tablespoon sugar
- 1/8 cup baking soda
- 1 egg white, beaten to blend (for glaze)
- Coarse salt—optional
* See Ingredient Source Below
Sift all the dry ingredients together in a large bowl. Use wire whisk to mix ingredients. Make a well in the dry ingredients and add wet ingredients, holding back 1/2 cup of the water. (Add remaining 1/2 cup of water a small amount at a time if needed.) Mix well. Knead dough on lightly floured surface one minute to smooth. Using floured hands, shape dough into an 8-inch long log. Divide log into 8 equal pieces. Form each dough piece into a ball. Place dough balls on a greased baking sheet. Flatten each ball slightly. Using a sharp knife, cut X in the top center of each roll. Cover rolls with plastic wrap that has been greased on one side. In a warm draft free place, allow rolls to rise until doubled in volume, about 45—60 minutes.
Preheat oven to 375. Grease another baking sheet and sprinkle with cornmeal. Bring 4 cups of water to boil in a large pan. Add baking soda and sugar (water will foam up). Carefully add several rolls to the boiling water and cook 30 seconds per side. Using a slotted spoon, transfer rolls to prepared baking sheet, arranging rolls X side up. Repeat with remaining rolls. Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 30—40 minutes. Transfer to wire racks and cool 10 minutes. Serve rolls warm.
To make the dough in a food processor: Place dry ingredients in processor, pulse to mix. Add remaining ingredients holding back a bit of water and add as needed. Remove the dough from the processor just before dough forms a ball. Turn out on a rice floured surface and follow the directions above.
To make dough in a bread machine on dough/manual setting: Place ingredients in bread machine in order manufacturer suggests. Start machine and allow all ingredients to mix well. When ingredients are well blended, stop/clear machine and remove the dough. Turn out on a floured surface and follow the directions above.
Ingredient Sources (1996)
Saco (brand name) Buttermilk Blend powder. Available in most large supermarkets. 1-800-373-SACO.
Dough Enhancers are available in many health food stores and some supermarkets.
Barbara's (brand name) Mashed Potato flakes. This brand is available in most health food stores. Address: Barbara's Bakery, Inc., Petaluma, CA 94954
Sanalac (brand name) non-fat dry milk powder. Address: Hunt-Wesson, Inc., P.O. Box 4800, Fullerton, CA 92634
Sure-Jel (brand name) is a fruit pectin powder that is used in making jams and jellies. Available in most supermarkets.
All gluten-free flours, Egg Replacer and xanthan gum are available mail order from: Ener-G Foods, Inc., P.O. Box 84487, Seattle, WA 98124-5787 Phone: 1-800-331-5222. Many health food stores also carry these gluten-free flours.
Sandra's Gluten-Free Recipes
Sandra J. Leonard was editor of The Gluten-Free Baker Newsletter a quarterly newsletter of home kitchen tested gluten-free recipes. The Gluten-Free Baker Newsletter, Suite A, 361 Cherrywood Drive, Fairborn, OH 45324-4012 (This address from 1996).
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
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This page modified February 2007