Digital Kitchen Scale is a must-have to make this recipe (or any of my recipes).To successfully make this gluten-free soft pretzel bun recipe, you will need the following equipment Non-dairy milk is an option but since it does not contain any casein like cow milk, it will not make a major difference in the appearance.Įgg Wash: You can use olive oil or neutral oil such as grapeseed oil instead.īutter: If you are dairy-free, please substitute the butter with your favorite dairy-free butter substitute. Please be aware the pretzel roll may rise less and will not b as fluffy. Whole Milk: Replace milk with 225 grams of water (preferably sparkling water) and 10 grams of apple cider vinegar. Corn Starch – potato starch or tapioca starch.Sorghum Flour – millet or chickpea flour.Super Fine Brown Rice Flour – cassava flour.I do not recommend replacing all the ingredients since you will be creating a whole new recipe. If you must replace any of the ingredients used in the original recipe for Gluten-Free Pretzel Buns, please be aware your results may vary. The casein found in whole milk mimics gluten and helps to create the structure of the pretzels. Whole Milk: I have tested this recipe with water and whole milk and highly recommend using whole milk if you can. I have NOT tested this recipe with Psyllium Husk Powder. I have only tested this recipe with Whole Psyllium Husks which can be found in your local health food store. It also gives the dough a wheat-like texture.
#Pretzel rolls free#
Whole Psyllium Husks: This ingredient helps to reduce the crumbly structure often found in gluten free baked goods. Corn Starch: Corn starch gives the gluten-free pretzels their classic crisp brown exterior.Tapioca Starch/Flour: Tapioca starch/flour gives baked goods a chewy texture, as well as, contributes to the browning.It helps the pretzels to get their light texture but also a depth of flavor. Sorghum Flour: Sorghum Flour is high in protein, soft flour with light color.I do NOT recommend using white rice flour since it is lower in protein and will cause a gummy texture in the dough. I recommend using super fine brown rice flour since regular ground brown rice flour will give the buns a gritty texture. Super Fine Brown Rice Flour: This is what gives the pretzel buns their structure.The flours used in this recipe are also used in my own gluten-free flour blend and should be staples in every gluten-free pantry. These blends are not designed to work for yeasted doughs. Gluten Free Flour: This recipe for Gluten Free Pretzel Buns will not work with store-bought flour blends such as Cup4Cup or Bob’s Red Mill 1-to-1.
Baking Soda Bath and Baking of Pretzel Buns.Shaping and Proofing of Gluten Free Pretzel Buns.Make sure to check out my Gluten-Free Bagel Recipe as well.
#Pretzel rolls how to#
If you would rather make gluten-free pretzels, you find detailed instructions on how to make them here: Gluten Free Soft Pretzels. It’s an easy-to-follow recipe so you can make your own pretzel buns at home and skip the (over-priced) store-bought version. This small-batch recipe uses baking soda instead of lye to create the signature deep brown crust of pretzel buns we all know and love. Yes, they taste like the real deal (and this is coming from someone who grew up in the land of pretzels) These gluten-free pretzel buns are soft and chewy and irresistibly delicious. Looking to level up your burger game this summer with gluten free pretzel buns? This is the one and only recipe for gluten-free pretzel rolls you need.
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