NTGIG President Betty Barfield just sent this Rebecca Reilly recipe out with her latest news letter. It sounds very promising. I have been craving big, soft pretzels for quite some time. I'll try this out and report back!
3 -2/3 cups GF flour blend or high protein
blend**
1/3 cup potato flour
2 tablespoons rapid yeast
2 ½ teaspoons xanthan gum
1 teaspoon salt
4 tablespoons melted butter
1 ½-2 cups warm water
Cooking water
2/3 cups baking soda
10 cups water
Glaze
1 yolk mixed with 2 tablespoons water
DIRECTIONS
Making the dough
1. Mix the high protein blend, potato flour, yeast, xanthan gum,
and salt together.
2. Using the paddle attachment, mix on medium speed, adding
the melted butter and 1-1/4 cup of the warm water.
3. Add enough water to make a soft but not wet dough. Beat for
5 minutes.
4. Cover and let sit for 5 minutes.
5. Beat for 4 minutes.
6. Oil lightly, cover with plastic wrap and place the bowl in a
warm place for 30 minutes.
Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and
sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes or until
browned. Transfer to a cooling rack for at least 5 minutes before serving. **High protein blend: 1 1/4 cup
chickpea (garbanzo) or other bean flour, 1 cup potato starch, corn starch or arrow root, 1 cup tapioca starch,
1 cup fine brown rice flour or sorghum
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