Gluten Free Soft Pretzel Rolls

~ Makes 12 rolls @ 200 calories each ~

…Oven temp for this recipe is 450 degrees…


2 1/2 cups warm water (0 cal)
1 packet active dry yeast (21 cal)
2 tablespoons brown sugar (90 cal)
1 1/8 teaspoon salt (0 cal)
4 cups Gluten Free Flour blend ( I used: 2 cups brown rice flour (1120 cal), 1 cup oat flour (480 cal), 1 cup tapioca flour (400 cal) (2000 calories total))
3 tsp xanthan gum (0 cal)

1/2 cup extra gluten free brown rice flour set aside (280 cal)

2 cups warm water (0 cal)
2 tablespoons baking soda (0 cal)
To taste: coarse sea salt (0 cal)

1. Prepare two cookie sheets with parchment paper.
2. Dissolve yeast in warm water (110 degrees – 115 degrees) with sugar. Let sit for a few minutes to activate.

I’m a picture person and also great at killing yeast in my recipes. So here’s a picture of what it should look like after like 5 minutes. I use a meat thermometer to make sure my water is the right temp. I wish that was a joke.

3. Add the 4 cup flour-blend to a large bowl. Add xanthan gum and salt. Whisk together.
4. Add the yeast/sugar/water mixture to flour. Stir until incorporated. Grease another large bowl and transfer this STICKY batter to the oiled bowl. Cover with plastic wrap and a kitchen towel.
5. Let rise at least 1 hour.
6. After dough has risen, pre-heat oven to 450 degrees.
7. Put the extra brown rice flour (I used 1/2 cup this recipe) on the surface you plan to roll the dough on. Get your hands covered in flour and pull out a piece from the batter about the size of a tennis ball.

There are two ways to make pretzel rolls:
a) take one ball at a time, with floured hands, roll the ball between your hands to make a ‘coil’ or ‘snake.’ Twist this coil into a cinnamon roll spiral and place on cookie sheet. Here’s a pic of the ‘coil’:

b) take one ball at a time, with floured hands, roll the ball between your hands to cover completely with flour so it’s not as sticky to the touch and when finished, use a knife to make an “X” on the top. Here’s a pic of the ‘X’:


Top row has the “X” and the bottom row are the ‘coiled’ rolls.



Don’t be afraid to use a lot of flour on your hands and on your surface area – you may want extra at a close range to grab if the dough starts sticking too much to your hands.

8. After you place these 12 rolls on the cookie sheets. Let them rise again for about 30 minutes.

9. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda in a bowl. Stir to make sure soda dissolves. Then brush the baking soda solution onto the pretzel rolls and sprinkle with course salt.

10. Bake in 450 oven for about 20 minutes or until golden.