Allergy-Friendly Pretzels



  • 1 Tbsp. active dry yeast
  • ¬Ω cup brown rice flour
  • ¬Ω cup tapioca flour
  • 2 tsp. xanthan gum
  • ¬Ω tsp. salt
  • 1 tsp. onion powder
  • 1 tsp. unflavored gelatin powder
  • 2/3 cup warm non-dairy and soy-free rice milk (110 degrees)
  • ¬Ω tsp. honey
  • 1 Tbsp. olive oil
  • 1 tsp. vinegar
  • 1 Tbsp. coarse sea salt


  1. Preheat oven to 400 degrees.
  2. In medium mixer bowl, blend dry ingredients on low speed. Add milk, sugar, oil and vinegar. Beat three minutes at high speed. The batter will be soft.
  3. Place dough in large heavy-duty resealable bag that has a ¼-inch opening cut diagonally on one corner or place dough in a pastry bag. Squeeze dough through opening in straight sticks onto greased baking sheet. Hold bags upright with seam on top to squeeze dough out.
  4. Brush lightly with olive oil.
  5. Place pretzels in a warm place to rise 10-15 minutes.
  6. Sprinkle pretzel with coarse salt and bake for about 15 minutes until they are dry and golden brown.

Makes 30 pretzels.


Copyright 2017 Wednesday Journal Inc. All rights reserved. Chicago web development by liQuidprint