I am very excited to bring you a recipe from Colette Martin's new book, The Allergy-Free Pantry. At Bob's Red Mill, we are long-time fans of Colette's and just adore her recipes and beautiful photography. Talk about a gal who knows how to create delicious, mouth-watering meals while leaving out all of those pesky allergens. You wouldn't know these dishes are missing anything. Colette covers everything you need to know about shopping and cooking allergen free (this book is free from gluten, wheat, dairy, eggs, soy, and nuts), as well as provides fantastic recipes for some kitchen staples like ketchup, mustard, and dairy-free ranch dressing. No need to worry about cross contamination if you make your own chipotle mayonnaise and it really couldn't be easier. I got hung up on these beautiful pretzel bites, but Colette has many, many more recipes for sweets treats, savory snacks, fabulous main dishes, and, even, freezer meals. As a mom with a toddler, freezer meals are an enticing concept.
If you're not familiar with Colette's work, I highly recommend a visit to her blog, Learning to Eat Allergy Free, for even more recipes, tips and tricks for an allergy free lifestyle.
Experiment Publishing has generously given us a copy of the book to giveaway with some of our products for one lucky winner. The winner will receive a copy of Collete's brand new book, The Allergy-Free Pantry, and a package of Bob's Red Mill Brown Rice Flour, Sweet White Rice Flour, Millet Flour, Garbanzo Bean Flour, and Potato Starch to get started. To enter, follow the prompts below. We will select a winner at random from all who enter by 11:59 pm on 9/4/14.
Makes about 40 pretzel bites
- 195 grams (about 1½ cups) Bread Flour Blend (see below)
- 30 grams (about ¼ cup) Garbanzo Bean Flour
- 32 grams (about ¼ cup) Tapioca Starch
- ½ tsp Xanthan Gum
- 2 ¼ tsp Quick-Rising Yeast
- ½ tsp Salt
- ¼ cup (60 ml) Sunflower Oil
- 1 Flaxseed Egg (see below)
- ½ cup (120 ml) Water, plus more for boiling
- ½ cup (140 g) Baking Soda
- 1 to 2 Tbsp Coarse Sea Salt, optional
- Combine the flours, starch, xanthan gum, yeast, and salt in a medium bowl.
- In a large bowl, blend together the oil, flaxseed egg, and ½ cup (120 ml) of water using a mixer on medium speed for 30 seconds.
- Add the dry ingredients and combine them on low speed, then beat for 2 minutes on medium-high speed. Pretzel dough is very thick so that the pretzels hold their shape in the water bath.
- Let the dough rise in the mixing bowl in a warm, humid spot for 20 minutes.
- Fill a large pot halfway full with water and the baking soda, and bring to a boil. The water should be at least 3 inches (7.5 cm) deep in the pan.
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Break off a section of dough. Pat and roll it gently with your fingers to create a log, about ¾ inch (2 cm) thick. Use a flat knife to cut 1 ¼-inch (3 cm) lengths of dough (or desired length) from the rope. Repeat this step until all of the pretzel bites are shaped.
- Make sure the water is at a full boil. Use a slotted spoon to carefully place 8 to 10 pretzels at a time into the boiling water. Boil the pretzels for 30 to 45 seconds. Remove the pretzels from the water with the slotted spoon and place them on the baking sheet. Repeat this process until all of the pretzels are boiled.
- Sprinkle the pretzels with coarse salt, if desired. Leave the salt topping off any you don’t plan to eat within 24 hours.
- Bake for 21 to 23 minutes, until the pretzels are medium brown and have formed a crust.
Pretzels you don’t plan to eat within two days can be frozen in an airtight container for up to 6 months. Thaw them at room temperature; warm at 325°F (165°C) for 5 to 6 minutes, if desired.
Bread Flour Blend
Makes 780 grams (about 6 cups), 130 grams per cup; 70 percent flour, 30 percent starch
- 256 grams Brown Rice Flour
- 180 grams Millet Flour
- 120 grams Superfine Sweet Rice Flour
- 160 grams Potato Starch
- 64 grams Arrowroot Starch
- Measure each flour and starch by weight in a large mixing bowl.
- Mix the ingredients together extremely well. Store the blend in an airtight container in the refrigerator or freezer.
For a rice-free version, substitute sorghum flour for the brown rice flour and 60 grams of additional millet flour plus 60 grams of additional arrowroot starch for the sweet rice flour.
- 1 Tbsp ground Flaxseeds (measured after grinding) or Flaxseed Meal
- 3 Tbsp warm Water
- Whisk the ingredients together in a small prep bowl with a small whisk or fork. Let it sit for 8 to 10 minutes to allow the flaxseed meal to absorb the water.
- Whisk again to fully incorporate all of the water. Use it as directed in your recipe.
Recipe from The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, copyright © Colette Martin, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.