With an eye on the food allergy community as a unique group of consumers since 2008, we're on a quest to find and share ways to continue enjoying the good things in life.

24 April 2009

Gluten-Free Pretzels Demo at THRIVE

In addition to exhibitors' booths at THRIVE, there were also cooking demos. Jen Tramell gives us a taste of the cooking demos in her video of Jules' pretzel demo. Thanks, Jen! The recipe follows.


Gluten-free baking tips from Jules and Chef Lee as they whip up Homemade Soft Pretzels

Homemade Soft Pretzels
1 ½ cup + 2 Tbs Jules Gluten FreeTM All Purpose Flour
½ tsp. salt
1 package Active Dry Yeast
1 tsp. granulated cane sugar
1/3 cup warm water (110F)
1 Tbs. honey or agave nectar
1 egg
Canola oil
(2/3 cup baking soda for soda bath)
Melted butter or Earth Balance Buttery Sticks to brush onto tops of pretzels
Coarse sea salt or other toppings for pretzels


Preheat the oven to 375 F (static) or 350 F (convection).

In a large bowl, mix warm water, sugar and yeast and let stand for 5 minutes.

Whisk together the remaining dry ingredients and set aside.

Add half of the dry mixture to the wet mixture bowl, together with the egg and honey. Beat on low speed of an electric mixer for one minute, or until well-blended. Add in the remaining dry ingredients and blend until well-mixed. If the dough is too dry, add an additional ½ to 1 teaspoon warm water.

Gently roll chunks of dough to approximately ¾ inch diameter thickness and shape into pretzel twists using Jules Gluten FreeTM All Purpose Flour to dust the rolling surface. Place on a parchment-paper lined baking sheet. Liberally brush the pretzels with oil. Cover with a damp cloth and proof for 30 minutes in a warm place.

5 minutes before the proofing is completed, prepare a soda bath by adding 2/3 cup baking soda to 10 cups of water and bring to a boil over high heat. Stir until the soda is completely dissolved.

Once the soda bath is boiling, gently submerge pretzels individually into the bath for 25 seconds, flipping over after about 15 seconds. Drain the pretzels and replace onto the parchment-lined baking sheet.

Brush the pretzels with melted butter or Earth Balance Buttery Sticks and top with coarse sea salt or other toppings. Bake for 10 to 15 minutes, or until light golden brown. Do not overbake.

Makes approximately 6 traditionally shaped pretzels.


Chrissy said...

I never thought I'd eat a soft pretzel again--much less one that tasted this good!! I've had great success with Jules flour and all her recipes.

Passion Fruit Squash said...

Hey wow i will surely try this one!!!
Here is a great recipe for a pineapple cake:

A butter cake mix makes this tasty pineapple cake extra-easy to prepare and bake in a bundt cake pan. Top this cake with a vanilla glaze or dust it with powdered sugar.


> 8 ounces cream cheese, softened
> 1/2 cup vegetable oil, such as canola, corn oil, or safflower oil
> 3 large eggs
> 1 cake mix (18.5 ounces) butter cake mix with pudding in the mix
> 1 can (15 1/4 ounces) crushed pineapple, drained
> 2 tablespoons lemon juice


Grease and flour a 12-cup Bundt cake pan. Heat oven to 325°.
In a large mixing bowl with an electric mixer, beat cream cheese with oil and eggs until well blended. Blend in the cake mix and beat on high speed for 2 minutes. Beat in drained pineapple and lemon juice. Spoon into a Bundt cake pan. Bake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean.
Cool in pan on rack for 15 minutes. Carefully invert onto a cake plate to cool completely. Frost or dust with powdered sugar.