Gluten Free Baking
Gluten free Vegan Pretzel Bites
These Gluten free Vegan Pretzel Bites are easy and perfect to dip into a mustard dip. Gum-free, soy-free Recipe. …
- Ready 1 hour
- Serves 8
- Prep 45 minutes
- Cook 15 minutes
These gluten-free pretzel bites are chewy, soft and perfect with any dip. I used sweet potato puree for the moisture, you can use well mashed potatoes or non dairy yogurt to keep the color white.
When I made the regular wheat Pretzel bites a few weeks back, I knew I was not going to eat too many of those. so I made some gluten-free bites for me. I have been trying to eat less or no gluten since December. It seems to help keep my sinus inflammation down. The sinuses are still crappy, but less so with less gluten esp less wheat in my diet. I am hoping I will not have to keep this up once the temperatures rise and it gets sunny. keeping my fingers crossed!
Till then lets eat some gf pretzels!
The white pretzels in the picture are regular pretzels and the yellow-ish ones are gluten-free. Ignore them sitting in the same bowl. 🙂
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More Vegan Superbowl recipes here!.
Steps:
Mix the dry and wet ingredients and knead for a minute to make the dough.
Pat it down into 3/4 inch thick rectangle. Slice into bites.
Place on parchment lined sheet. Brush the baking soda wash. Let sit for 2 minutes. then brush the cornstarch wash.
Bake for 10 minutes
Recipe
Gluten free Vegan Pretzel Bites
These Gluten free Vegan Pretzel Bites are easy and perfect to dip into a mustard dip. Gum-free, soy-free Recipe.
- Serves 8
- Prep 45 minutes
- Cook 15 minutes
- Total 1 hour
Ingredients
- Dry:
- 1/4 cup arrowroot starch
- 3 Tbsp potato starch
- 1/2 cup + more oat flour
- 3/4 tsp baking powder
- 1/3 to 1/2 tsp salt
- Wet:
- 2 tbsp warm water
- 2 tsp active yeast
- 2 tsp sugar
- 1/4 cup sweet potato puree
- 1 tbsp flaxmeal
- 2 tsp psyllium husk
- 1/4 cup warm hot water
- 1.5 tbsp oil or melted vegan butter
- 2 tsp coarse sea salt or kosher salt for sprinkling
Instructions
- 1
In a bowl, combine the dry ingredients through salt.Whisk well.
- 2
In another bowl, add 2 Tbsp warm water and mix in the yeast and sugar. Let it sit for 2 minutes or until frothy.
- 3
Grind or blend the flax seed meal and psyllium husk to make a coarse meal.
- 4
In another bowl, well yes, another bowl, mix the flax+psylium with warm hot water. Add in the sweet potato and mix in. Let it sit for 2 minutes.
- 5
Combine the wet bowls into the dry or choose any one bowl in which you empty the other 2. Mix well. Knead to make a smooth soft dough. The dough initially will appear dry and then will come together. If you continue kneading it will continue to get sticky. Stop kneading when smooth and soft and just about getting sticky.
- 6
Depending on the moisture in the sweet potato puree, you might need a tbsp more oat flour or a few sprinkles of water.
- 7
Let the dough sit for 5 minutes.
- 8
Flatten the dough on parchment into 1/2 to 3/4 inch thick rectangle.
- 9
using a pizza cutter or knife cut the rectangle into cubes.
- 10
Place the cubes on parchment lined sheet. Spray water on them and let sit for 10 to 15 minutes.
- 11
Prepare the baking soda solution and cornstarch solution from Pretzel recipe here.
- 12
Preheat the oven to 450 degrees F / 220ºc.
- 13
Brush the pretzels liberally with hot baking soda solution. Let it sit for 2 minutes.
- 14
Then brush with hot or warm cornstarch solution.
- 15
Sprinkle salt. Place another parchment sheet on top on the entire baking sheet to cover all the pretzels.*Important. else the pretzels will dry out and get hard during baking.
- 16
Bake for 12 minutes. Remove top parchment, turn the baking sheet around and bake for 2 minutes. Broil for half to 1 minute if the pretzels have not browned enough.
- 17
Serve warm with dips of choice!
Notes
nutritional values based on one serving
Nutrition
- Calories114 kcal
- Carbohydrates18 g
- Protein2 g
- Fat3 g
- Sodium709 mg
- Potassium192 mg
- Fiber2 g
- Sugar1 g
- Vitamin A1680 IU
- Vitamin C1.9 mg
- Calcium40 mg
- Iron0.5 mg
