Tuesday, April 2, 2013

Gluten Free Pretzel Recipe

Snacks. Such a simple word. Yet, it's meaning can be so different to so many people. Ask any college student and they'll tell you that snacks can be something as simple as a bag of chips and a can of soda. Ask a parent of any toddler, on the other hand, and snacks are the difference between well behaved children and a tantrum comparable to a complete nuclear melt down!

But for those living a gluten free lifestyle, snacks can be a word that is closely followed with disappointment, frustration, and sometimes anger. It's hard to find a good, tasty snack that is both gluten free and grain free.

Let's bring that disappointment to an end by using both Honeyville's Blanched Almond Flour and Organic Coconut Flour to make a snack everyone can enjoy. And let's make it gluten free. Ladies and Gentlemen, I give you Gluten Free Pretzels!

1 1/2 cups Honeyville Blanched Almond Flour
2 Tbsp Honeyville Organic Coconut Flour
1/2 tsp Salt
1 Tbsp Butter (room temperature)
2 Eggs

1 Egg
1 tsp Water
Course Salt

Preheat Oven to 350 degrees. In a small bowl, Whisk 2 eggs together.

In a separate bowl, add Almond Flour, Salt, and Butter, and mix together. I cubed the butter into smaller squares before I added it.

Pour eggs into mixture and stir together. This will create a very sticky, wet dough.

Add Coconut Flour to mixture one Tablespoon at a time, mixing it in-between tablespoons. Doing so allows the Coconut Flour to absorb into the dough, turning it from a sticky, wet dough, to a more elastic, puddy-like dough.

Take a piece of dough, just a bit smaller than a golf ball, and roll the dough into a long, skinny length similar to a pencil. You'll want to make sure you roll it long enough to fold into a pretzel.

Wet hands and, very carefully, twist dough into a pretzel shape. Make sure to wet your hands before doing this, as the water helps keep the dough elastic and movable.

If you find that a few pieces have split in the process, just push those pieces back together. Place pretzels on a greased cookie sheet.

Bake in the oven at 350 degrees for 10 minutes. While pretzels are baking, begin your topping. Whisk egg and water together. Once Pretzels are done, remove from oven and set oven to 400 degrees. Flip pretzels upside down so the brown side is facing up, and brush on egg, then sprinkle course salt on top.

Place back in the oven and bake at 400 degrees for 5 minutes.

These pretzels bake up moist and fluffy, and the salt definitely adds some great flavor. You could also choose to top pretzels with butter, cinnamon & sugar for a sweeter taste.

With pretzels like these, why wouldn't you love snack time?


Lori Quinn said...

These look amazing - I can't wait to try this!!! I am trying to avoid animal products- is there a substitute for the egg wash? What will happen to the pretzel if the egg is omitted?

Cookin' Cousins said...

Hi Lori Quinn!

The egg wash is to help the course salt stick to the top of the pretzel, so you could try something else, or just bake it without the wash. Maybe a little olive oil would work? Thanks for the question!

Jenni said...

I need to avoid all sugars (even natural ones!)- is there something I can substitute for the Coconut Flour? Thank you!

Catina said...

Presumably, you could use any other flour for the coconut flour, right? If trying to stay gluten-free use Amaranth, buckwheat, or Bob's Red Mill GF which uses pea flour.

MsJenRogers said...

I just made these and instead of the coconut flour I added more almond flour. Also I found the dough still too sticky so I added some grated Parmesan cheese. I rolled them into balls and then baked as instructed. They turned out amazing! Thanks for the recipe!

MsJenRogers said...

I forgot to add that when the pretzel balls came out of the oven I rolled them in butter and cover them with Parmesan and garlic and sea salt. They truly are to die for!