Pretty Perfect Pretzels

Pretty Perfect Pretzels

div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"a href="http://2.bp.blogspot.com/75kUyaZrrYw/TRLDd9HJG4I/AAAAAAAAEeU/BaoqF-zj8lA/s1600/053.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"img border="0" height="200" src="http://2.bp.blogspot.com/75kUyaZrrYw/TRLDd9HJG4I/AAAAAAAAEeU/BaoqF-zj8lA/s200/053.JPG" width="139" //a/divWith the overabundance of sugar and butter that seems to accompany the holiday season, sometimes I crave a simpler snack. Now, I still love my sweets - I have yet to meet a woman who emdoesn't/em - but at the same time, when you spend a good portion of your day up to your elbows (sometimes literally!) in different sugars and cookie doughs the opposite end of the spectrum starts calling your name. br /br /To give our hard-working digestive tracts a little bit of a break before the whole 15-person shenanigan fest of Christmas Eve's dinner and Christmas Morning's brunch (yeah, my Mom cooks for both of those - she's a bit of a glutton for punishment that way!), I wanted to come up with a nice, basic complex-carb snack that people could grab on the go or munch while wrapping gifts. For me personally, I wanted to make something that would give my skin a break from constantly being abused by the whole wheat-flour-flying antigen factor that seems to constantly arise when I bake - which meant making something gluten free. br /a name="more"/adiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"br //divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"a href="http://3.bp.blogspot.com/75kUyaZrrYw/TRLDZkTpq8I/AAAAAAAAEeQ/YcukUfx33vQ/s1600/005.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"img border="0" height="153" src="http://3.bp.blogspot.com/75kUyaZrrYw/TRLDZkTpq8I/AAAAAAAAEeQ/YcukUfx33vQ/s200/005.JPG" width="200" //aSomewhere along my line of thought, I developed the urge to make some good old-fashioned salty pretzel sticks. But I had never seen a recipe for hard pretzels done gluten-free. Was it even possible? /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"br //divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Well, I figured I might as well give it a shot, so I busted out good old a href="http://www.foodnetwork.com/recipes/alton-brown/homemade-hard-pretzels-recipe/index.html"Alton Brown's recipe/a for crunchy pretzels (which I have made several times and emlove/em) and messed around with the flour portion, finally settling on (an admittedly complex) mixture of millet, brown rice, corn, chickpea, potato and tapioca flours, with cornstarch and guar gum to help bind and a tiny dash of sesame oil for flavour and texture. The result was unlike anything I could have dreamed of - the dough came together better than the original recipe, rolled out into perfect sticks and held together even while I boiled it. After all was said and done, I gilded the (already delicious) rods with a robe of bittersweet chocolate and coloured sprinkles so that I could share the Christmas joy with a few other sweet and salty fans I knew. Who said the joy of Christmas giving was always a sweet event?/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"br //divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"I'm submitting these tasty, crunchy snacks to Susan's a href="http://www.wildyeastblog.com/category/yeastspotting/"YeastSpotting/a event./divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"br //divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"stronguGluten Free Pretzel Rods/u/strong/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"emMakes 12/em/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1/4 cup millet flour /div1/4 cup brown rice flour br /1/4 cup yellow cornflour (not cornstarch)br /1/4 cup chickpea flourbr /2 tbsp potato flour br /3 tbsp tapioca flourbr /2 tbsp cornstarchbr /1/2 tbsp guar gumbr /1 tsp sea saltbr /1 tsp brown sugar br /1 tsp instant yeastbr /3/4 cup warm water br /1 tsp toasted sesame oilbr /1 tbsp baking soda + a pot of water br /coarse saltbr /ollidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"In the bowl of a stand mixer fit with the dough hook, whisk together flours, cornstarch, guar gum, salt, sugar and yeast./div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Add water and oil and mix until well combined. /div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Knead with the mixer until the dough is fairly smooth and stiff, approximately 2-3 minutes. /div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Place in an oiled bowl, cover and let rest 40 minutes./div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Preheat the oven to 400 F and generously grease 2-3 cookie sheets./div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Bring the baking soda and water to a boil./div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Turn out the dough onto an oiled work surface and divide into 12 pieces. /div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Roll out each piece into a thin stick./div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Gently place 3-4 sticks at a time into the water and boil for 30-40 seconds. /div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Move the sticks onto the sheet pan and generously crust with coarse salt./div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Place in the oven and immediately reduce the temperature to 350F./div/lilidiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Bake 55-60 minutes, until hard and browned./div/li/olstronguAmount Per Serving /u/strongbr /Calories: 61.6 br /Total Fat: 0.8 g br /Cholesterol: 0.0 mg br /Sodium: 3.3 mg br /Total Carbs: 12.0 g br /Dietary Fiber: 1.8 g br /Protein: 1.3 gdiv class="blogger-post-footer"Find all the goodies on the full site: yummysmells.blogspot.com/div

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