Category Archives: Bread Recipe

Gluten Free Soft Pretzels

pretzelsI don’t frequently feel “left-out” when it comes to food.  I have come to turns with my gluten-free cooking and dining options and actually embrace the lifestyle.  I am convinced my family is healthier now that we are on a gluten-free diet.  But every once in a while, I miss some of my old favorites.  What I would give to walk into a store and buy a hot, fresh, soft pretzel.  Now I can make them at home – and it is actually easy!

One of the greatest product lines available to the gluten-free home cook is Pamela’s Products.  The bread and pancake mixes are so versatile.  You can use either of them in so many recipes and your products will be moist and delicious.  Their website www.pamelasproducts.com has many recipes for you to view and try.

Every year, Pamela’s Products holds a recipe contest.  This soft pretzel recipes is the winner from the winner from the 2008 Pamela’s Greatest Gluten Free Recipe Contest.  Elizabeth I. was the winner last year and here is her recipe.

Ingredients
2-1/4 cups warm water
2 TBSP brown sugar
1 bag Pamela’s Gluten-Free Bread Mix including yeast packet
2 TBSP olive oil
1 tsp baking soda

NOTE: These can be made to be sweet or savory,you’ll need to choose your option to decide your ingredients.

Option 1 – Savory:
olive oil spray
kosher salt to taste

Option 2 – Sweet:
1/4 butter or margarine, melted
1/4 cup granulated sugar
2 tsp powdered cinnamon

Whisk together 1-1/4 cups warm water, brown sugar, and yeast in a small bowl. Allow to sit for a few minutes until bubbles begin to show yeast activity. Pour Pamela’s Gluten-Free Bread Mix into a large bowl. Stir in the olive oil and the yeast mixture until completely combined. Cover with a damp towel and allow to rise for one hour.

Line two cookie sheets with parchment paper. Divide dough into twelve pieces. With wet hands, roll each piece into a “snake” between six and eight inches in length. Lay the snake onto the parchment paper, then gently flatten the dough with wet fingers until about half previous height. Pick up one end of the snake, so that half of its length is lifted from the cookie tray. Twist the dough 360° and gently lay the end down again. Pick up the other end of the dough and give it a full twist in the same direction. Smooth any rough spots with wet fingers. Repeat with each section of dough, so that both cookie trays have six pretzel twists on them. Cover both trays with plastic wrap, and allow the dough to rest for another 30 minutes.

Preheat oven to 450°. Mix remaining cup of warm water and baking soda. Using a pastry brush, gently paint the twists with the baking soda mixture.

Bake twists for 8 to 10 minutes until golden brown.

Savory: For a quick, classic pretzel taste, spray twists with olive oil and sprinkle with kosher salt to taste.

Sweet: For a sweeter option, use a pastry brush to spread melted butter or margarine on twists and the sprinkle with a mixture of sugar and cinnamon.

Try Lemon Thyme or Rosemary. Just toss in a tablespoon of fresh herbs at the very end of the mixing and proceeded as directed. Try your favorite fresh herbs, finely chopped, and you will be delighted with a great textured, low fat snack. For a really nice golden color, don’t forget the water and baking soda wash. For a smooth texture, try a egg yolk and milk (or water) wash.

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Gluten Free Beer Bread Recipe

GLUTEN FREE BEER BREAD RECIPE
Adapted from www.glutenfreemommy.com

Ingredients

 

1/2 cup certified gf oat flour (or quinoa flour)
1 cup sorghum flour
1 cup tapioca flour
1/2 cup arrowroot (or cornstarch)
1 cup white rice flour (superfine brown rice flour)
1/4 cup flax seed meal
2 teaspoon unflavored gelatin (optional)
3 teaspoons xanthan gum
3 Tablespoons brown sugar
2 Tablespoons of molasses
1 teaspoon salt
1 whole egg plus 3 egg whites
5 1/2 Tablespoons unsalted butter, melted
            (cooled slightly)
1 teaspoon vinegar
1 12 oz. bottle of warm gluten free beer
2 1/2 teaspoons of active dry yeast
1 teaspoon granulated sugar
1/4 cup of water

 

 

DIRECTIONS:

1. Get all your ingredients out of the refrigerator so they can come to room temperature.
2. Separate the eggs in a measuring cup or small bowl so they can warm up.
3. Melt the butter in a small bowl and let it cool down just a little.
4. Pour the beer into a measuring cup (you don’t want the foam on top). Make sure the beer is warm.
5. Sift together all the dry ingredients minus the yeast in your stand mixer.
6. Proof your yeast in a small prep bowl- mix the yeast, one teaspoon of sugar, and 1/4 cup of warm water
(105 degrees) for roughly 10-15 minutes.
7. Mix the molasses, vinegar, eggs, and butter together in a med. bowl.
8. Pour this molasses mixture into your dry ingredients. Turn your mixer onto med. speed and mix for a minute or two.
9. Pour the yeast mixture in after it has proofed.
10. Slowly add the warm beer. Let it beat for a few minutes between additions. Let the bread dough beat on high for about 10-13 minutes. This is optional but it helps me get the right amount of liquid in the dough and warms up the yeast.
11. Check the consistency of the dough. It should look like shiny stiff cake batter and hold the twirls of the mixer.
12. Spoon into a greased 10 x 5 pan or 2 8.5 x4.5 pans.
13. Smooth the top of the loaf with a greased scraper/spatula.
14. Cover pan(s) with greased plastic wrap and let rise. It took my loaf about 1 hr. and 15 minutes to rise. The loaf should double in size before baking.
15. Preheat the oven to 350 degrees.
16. Remove plastic wrap and bake for 50 minutes or until the internal temperature of the bread is approx. 208 degrees. Check the temperature at the 40 minute mark.
17. Allow bread to cool for 5 minutes. Invert onto wire rack to cool.
18. Store in a ziplock bag (unsliced) or slice and freeze.

Makes one large loaf or two medium loaves

Note: It is fine to mix the wet ingredients (minus the beer) in your stand mixer and then add the dry ingredients.

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Filed under Baked Goods Recipes, Bread Recipe