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Authors: Peter Reinhart

The Joy of Gluten-Free, Sugar-Free Baking (16 page)

BOOK: The Joy of Gluten-Free, Sugar-Free Baking
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Make the egg wash by whisking the egg and water together until frothy, then brush the mixture over the breadsticks.
Bake for 15 minutes, then lower the oven temperature to 350°F (177°C), rotate the pan, and bake for about 15 more minutes, until golden brown and firm to the touch.
Immediately transfer the breadsticks to a wire rack and let cool for at least 10 minutes before serving.
Simple Pretzels
MAKES 8 TO 12 PRETZELS
It simply isn’t possible to create a gluten-free, sugar-free pretzel that replicates the texture and flavor of an authentic soft pretzel, especially one dipped in lye, as is done in Pennsylvania Dutch country. Fortunately, it isn’t difficult to make a gluten-free, sugar-free pretzel that tastes fantastic. Plus, our version is made with baking soda, a safe, optional alternative to lye that provides a similar alkaline tone that we associate with pretzels. These are delicious with mustard (the “proper” way, as those of us from Philly say). The butter sprinkles are an unusual but essential flavoring ingredient; you can find them near the spices at almost any supermarket. Pretzel salt is available at many stores as well, but you can also use coarse sea salt or kosher salt.
2 cups (8 oz / 227 g) almond flour
½ cup (2 oz / 57 g) sunflower seed flour
½ cup (2 oz / 57 g) sesame seed flour
2 teaspoons butter-flavored sprinkles
1½ teaspoons baking powder
¼ teaspoon xanthan gum
¼ teaspoon salt
2 eggs (3.5 oz / 99 g)
2¼ teaspoons (1 package) instant or active dry yeast
2 tablespoons warm water (about 95°F, or 35°C)
Egg Wash
1 egg
1 tablespoon water
¼ teaspoon baking soda (optional)
Toppings
½ to 1 teaspoon Maldon salt, coarse salt, or pretzel salt
1 tablespoon sesame seeds (optional)
Preheat the oven to 350°F (177°C), or for crispier pretzels, preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper or a silicone mat, then lightly mist the surface with spray oil.
In a medium bowl, combine the almond flour, sunflower seed flour, sesame seed flour, butter-flavored sprinkles, baking powder, xanthan gum, and salt and whisk until well mixed. In a large bowl, whisk the eggs. In a small bowl, stir the yeast and water together until the yeast dissolves, then stir the mixture into the eggs (no need to wait for the yeast to bubble, because it’s only for flavor, not leavening).
Add the flour mixture to the eggs and stir with a large spoon for 1 to 2 minutes to make a thick, playdough-like dough (see
Using Texture as a Guide
).
Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 8 to 12 equal portions and form each into a ball. (You may want to oil your hands to prevent sticking.) Gently roll each ball into a strand 10 to 15 inches long and ½ inch in diameter. If the strands split or fall apart, press them back together; if they’re too crumbly to hold together, put the dough back in the bowl and stir in 1 or 2 teaspoons of water. Form each strand into a pretzel shape
as shown
, then place the pretzels on the prepared pan. They won’t spread, so you can position them fairly close together.
Make the egg wash by whisking the egg, water, and baking soda together until frothy, then brush the mixture over the pretzels. Sprinkle the coarse salt evenly over the pretzels, then do the same with the sesame seeds.
Bake for 12 minutes, then rotate and bake for 12 to 18 minutes, until firm to the touch and golden brown.
Immediately transfer the pretzels to a wire rack using a metal or plastic spatula. Let cool for at least 10 minutes before serving.
Three-Pepper Pretzels
MAKES 8 TO 12 PRETZELS
These spicy pretzels are great with mustard on top. But better yet, try them with salsa or a melted cheese dip! Adjust the amounts of cayenne and pepper to suit your palate.
3 cups (12 oz / 340 g) almond flour
2 teaspoons butter-flavored sprinkles
1½ teaspoons baking powder
¼ teaspoon xanthan gum
¼ teaspoon salt
1 teaspoon crushed red pepper flakes
½ to 1 teaspoon cayenne pepper
¼ to ¾ teaspoon ground black or white pepper
2 eggs (3.5 oz / 99 g)
2¼ teaspoons (1 package) instant or active dry yeast
2 tablespoons warm water (about 95°F, or 35°C)
Egg Wash
1 egg
1 tablespoon water
¼ teaspoon baking soda
Toppings
½ to 1 teaspoon Maldon salt, coarse salt, or pretzel salt (optional)
1 tablespoon sesame seeds (optional)
Preheat the oven to 350°F (177°C), or for crispier pretzels, preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper or a silicone mat, then lightly mist the surface with spray oil.
In a medium bowl, combine the almond flour, butter-flavored sprinkles, baking powder, xanthan gum, salt, red pepper flakes, cayenne, and black pepper and whisk until well mixed. In a large bowl, whisk the eggs. In a small bowl, stir the yeast and water together until the yeast dissolves, then stir the mixture into the eggs (no need to wait for the yeast to bubble, because it’s only for flavor, not leavening).
Add the flour mixture to the eggs and stir with a large spoon for 1 to 2 minutes to make a stiff, playdough-like dough (see
Using Texture as a Guide
).
Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 8 to 12 equal portions and form each into a ball. (You may want to oil your hands to prevent sticking.) Gently roll each ball into a strand 10 to 15 inches long and ½ inch in diameter. If the strands split or fall apart, press them back together; if they’re too crumbly to hold together, put the dough back in the bowl and stir in 1 or 2 teaspoons of water. Form each strand into a pretzel shape as shown opposite, then place the pretzels on the prepared pan. They won’t spread, so you can position them fairly close together.
Make the egg wash by whisking the egg, water, and baking soda together until frothy, then brush the mixture over the pretzels. Sprinkle the coarse salt evenly over the pretzels, then do the same with the sesame seeds.
Bake for 12 minutes, then rotate and bake for 12 to 18 minutes, until firm to the touch and golden brown.
Immediately transfer the pretzels to a wire rack using a metal or plastic spatula. Let cool for at least 10 minutes before serving.
 
Shaping Pretzels
There is no longer one correct way to shape a pretzel. The classic “Holy Trinity” shape created in monasteries centuries ago to feed hungry pilgrims has now given way to pretzel sticks, nubs, and any number of curvy shapes, and pretzels are sold in both crisp and soft styles. Our recipes produce crisp-style pretzels, and they can be made in any shape you like. The photos offer a few examples, but the main thing to know is that you should apply gentle but firm pressure to extrude the dough into a length that can then be gently curved or bent. Rub a small amount of vegetable oil onto your work surface (just a light coating) to facilitate the process and to keep the dough from sticking. Work with the dough slowly until you master your own method, but don’t worry if the dough splits or breaks as you shape it—you can always press or squeeze it back into shape. If the dough crumbles, use wet fingers to paste it back together. It won’t take long for you to master the shaping and, once you do, you can make pretzels in any shape and size.
Onion Pretzels
MAKES 8 TO 12 PRETZELS
We love the onion flavor in these pretzels in combination with the sesame seed flour, and it’s really hard to stop eating them once you get going.
2½ cups (10 oz / 283 g) almond flour
½ cup (2 oz / 57 g) sesame seed flour
2 teaspoons butter-flavored sprinkles
1½ teaspoons baking powder
¼ teaspoon xanthan gum
¼ teaspoon salt
2 teaspoons onion powder, or 4 tablespoons dried onion flakes
2 eggs (3.5 oz / 99 g)
2¼ teaspoons (1 package) instant or active dry yeast
2 tablespoons warm water (about 95°F, or 35°C)
Egg Wash
1 egg
1 tablespoon water
¼ teaspoon baking soda
Toppings
½ to 1 teaspoon coarse salt or pretzel salt (optional)
1 tablespoon sesame seeds (optional)
Preheat the oven to 350°F (177°C), or for crispier pretzels, preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper or a silicone mat, then lightly mist the surface with spray oil.
In a medium bowl, combine the almond flour, sesame seed flour, butter-flavored sprinkles, baking powder, xanthan gum, salt, and onion powder and whisk until well mixed. In a large bowl, whisk the eggs. In a small bowl, stir the yeast and water together until the yeast dissolves, then stir the mixture into the eggs (no need to wait for the yeast to bubble, because it’s only for flavor, not leavening).
Add the flour mixture to the eggs and stir with a large spoon for 1 to 2 minutes to make a stiff, playdough-like dough (see
Using Texture as a Guide
).
Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 8 to 12 equal portions and form each into a ball. (You may want to oil your hands to prevent sticking.) Gently roll each ball into a strand 10 to 15 inches long and ½ inch in diameter. If the strands split or fall apart, press them back together; if they’re too crumbly to hold together, put the dough back in the bowl and stir in 1 or 2 teaspoons of water. Form each strand into a pretzel shape
as shown
, then place the pretzels on the prepared pan. They won’t spread, so you can position them fairly close together.
BOOK: The Joy of Gluten-Free, Sugar-Free Baking
4.46Mb size Format: txt, pdf, ePub
ads

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