Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Gluten-Free Pretzel Rolls




Source of Recipe


Sandra J. Leonard from The Gluten-Free Baker Newsletter


Recipe Introduction


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



List of Ingredients




* 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 milk powder sub*
* 4-1/2 teaspoons yeast, quick rising
* 1/2—1 cup water, hot (125—130 degrees F)
* 1/2 teaspoon salt
* 2 Tablespoons CF 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

Egg Wash

* 1 egg white, beaten to blend (for glaze)
* kosher salt—optional


Recipe



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 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 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.