Gluten-free Pretzel Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 g psyllium husks
- 420 ml water, room temperature
- 1 cube yeast, fresh
- 250 g flour, luten-free (Seitz liht flour mixture)
- 250 g flour, luten-free (flour mix B liht from Schär)
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 tablespoon fruit vinegar
- 3 tablespoon olive oil
- 50 g bakin soda
- 1 liter water
- Oil to work with
- possibly salt, coarse, for sprinkling
Print Recipe
Pin Recipe Instructions
- Carry out all work steps in a warm and absolutely draft-free place, one draft and all the work is free! Soak the psyllium husks in the water for 10 minutes, crumble the yeast and add to the water, stir with a whisk until smooth. Add the other ingredients and knead vigorously with a food processor for 10 minutes until the dough comes off the edge of the bowl.
- In the meantime, cut 12 pieces from baking paper. Knead and shape approx. 12 pieces of dough out of the dough with oiled disposable gloves (sticks or rolls, pretzels are very difficult because they do not hold the shape well). Cover the dough pieces with cling film and / or a damp kitchen towel for 20 minutes at 30 ° C in the oven. Covering is important as gluten-free doughs dry out much faster!
- Bring 1 liter of water to the boil, slowly pour in the baking soda. Be careful, it bubbles up a lot! Put 3 pieces of dough into the surging soda water and let cook for exactly 1 minute (longer cooking time causes the dough pieces to collapse). Remove with a slotted spoon and place on a baking sheet lined with baking paper.
- Now preheat the oven to 210 C °. Cover the pastry and leave it to rise again in a warm, draft-free place for 20 minutes, then cut the rolls cross-wise and sticks with 2 - 3 cross-sections so that the surface breaks open easily, but the roll does not cut in half. If necessary, sprinkle with coarse salt and bake for 20 - 22 minutes.
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