Pretzel Bread

[wpdevart_like_box profile_id=”blog” connections=”show” width=”300″ height=”550″ header=”small” cover_photo=”show” locale=”en_US”]Oh my… spread with cream cheese instead of butter and it is soft pretzel time!

3 cups Kathy’s GFFM* (recipe at the bottom of the post)

¼ cup tapioca flour

1 tablespoon xanthan gum

1 tablespoon instant yeast

¼ teaspoon cream of tarter

½ teaspoon baking soda

1 tablespoon packed brown sugar

1 teaspoon salt

1 teaspoon apple cider vinegar

2 tablespoons unsalted butter, softened

1 egg

1 ½ cup buttermilk**

Grease the bottom of a 9X3 loaf pan up the side about 1”.

Add the yeast to the buttermilk and set aside to activate the yeast.

In the bowl of a stand mixer, mix the flours, xanthan gum, cream of tartar, baking soda, brown sugar and salt. Mix with a wire whisk to combine all ingredients well.

Add the vinegar, butter and eggs to the flour mixture and with the mixer on low, stir to combine. Add the yeast and buttermilk and stir on low until all ingredients are incorporated. Turn the mixer to medium and mix for 3 minutes. Stop the mixer and scrape the sides as needed.

The dough will be damp, but will pull from the sides of the bowl. Add more Kathy’s GFFM flour if needed by small amounts so that the dough does form a ball, but it will be moist.

Form the dough with your hands into the pan shape and put it in the prepared pan to rise. Leave the dough in a warm location to rise, about 1 hour. It should almost double in size. It does not rise up high like a regular white bread, it is very dense.

Preheat the oven to 375°F while the dough is rising.

Bake the dough in the oven for 50-60 minutes until done. The bread should reach an internal of 190-200°F.

You can egg was the dough to help with browning if you wish.

Egg Wash: 1 egg and ½ cup milk, whisk to combine well and brush on top of the bread to help in browning.

Serve warm.

 *Kathy’s Gluten Free Flour Mix recipe:

Equal parts by weight of white rice flour and corn starch, and 1/2 the amount of one in brown rice flour:

1 pound white rice flour

1 pound corn starch (tapioca starch will work instead of corn starch if you cannot use corn starch)

1/2 pound brown rice flour

mix in a large bowl with a wire whisk and then sift with a fine mesh sifter at least 3 times to make sure it is completely blended in.

Smaller batches will work, just keep the ratios the same.

1/2 pound white rice flour and corn starch and 1/4 pound brown rice flour for example.

**You can substitute sour milk for buttermilk. When you do not have either, mix 1 teaspoon lemon juice into the milk and let stand for 5 minutes to sour.