Gluten Free Soft Pretzels
INGREDIENTS
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I loved the buckwheat flour in this recipe because it provided protein and a soft texture. However, please know we did NOT use the standard buckwheat flour available in stores.
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It has a faintly bitter taste, like a wincing memory still playing in your brain the next day. We hadn’t bought any in years.
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However, recently, our friend Ali told us that commercial buckwheat is toasted before it is ground into a flour. That’s the bitterness I have been avoiding.
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Raw buckwheat, ground down into flour, has an entirely different taste, a little like wheat, almost sweet. Since then, I’ve been buying raw buckwheat groats and grinding them into flour in our blender.
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That’s what we used here. We encourage you to do the same. If you don’t have any raw groats, however, you could substitute an equal weight of sorghum or brown rice flour.
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1 1/2 cups warm water
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1 tablespoon sugar
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2 teaspoons kosher salt
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2 1/4 teaspoons active dry yeast
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2 ounces (58 grams) unsalted butter
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1 ounce (28 grams) ground flaxseed
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1 ounce (28 grams) ground chia seed
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6 ounces (170 grams) sweet rice flour
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4 ounces (115 grams) buckwheat flour (grind yourself)
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4 ounces (115 grams) corn flour
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4 ounces (115 grams) white rice flour
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4 ounces (115 grams) potato starch
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10 cups water
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1 cup baking soda
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1 egg yolk
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1 teaspoon honey
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