![]() I would say, don’t try to force all the coconut flour into the dough–especially since some don’t like the sweetness. I only sprinkled a little more on the dough blob and then discarded the rest. Also note that, like in Kelly’s video, I had leftover coconut flour that hadn’t yet incorporated into the dough. I was kneading atop a piece of parchment paper that already had some tapioca flour spread on it. I ended up with a blob that I could knead into a ball. (I had beaten the eggs prior to beginning anything else.) You may want to start with half your egg and a bit of coconut flour, mix, then dump more flour and the rest of your egg in, then continue mixing. I had this luxury because as I had halved the recipe, I had some egg left over. As the coconut flour seemed to stop incorporating, I put in a bit more egg. I also put the coconut flour in only a bit at a time, stirred, and tried to coat the entire “blob” with the coconut flour / egg mix. I probably should have waited a smidge longer because after the flour solidified into a sticky substance, there was still a little fluid leftover from the solution, but it turned out fine after some vigorous mixing.Īfter letting it cool, I followed the rest of her steps. I waited a bit and then put all the tapioca in. I removed the solution from the heat as soon as all of it was boiled, frothy and bubbling. I followed everyone’s comments and her video as a cautionary tale. I was able to get a dough that I could actually handle without having it stick all over my fingers. It would be interesting for me to try in a dry heat or the dead of winter.Īnyway, I used half of the recipe since I was just doing a test run. I also live on the 17th floor of a an apartment building. We had a thunderstorm yesterday and it’s relatively humid compared to past days. I would imagine the humidity and just general weather, too, might have an effect. Kelly mentions in her video that altitude and such may affect your results. However, with regards to the process of getting a dough you can handle: I would consider this recipe to be an advanced cooking level recipe and you will have to watch the video to make sure your dough looks similar to what I have shown.Īnother tip: Read through the comments to see what others have done!įor anyone having trouble… My pretzels (and an attempt at a roll) are baking right now, so I can’t verify anything with regards to flavor yet. I only use Bob’s Red Mill Tapioca Flour in all of my baking. There are a lot of factors that go into bakingĢ) your altitude and humidity and possibly even the flour you are using. Some need to use a food processor or a kitchen stand mixer to get the dough to come out. Some need to add more tapioca flour to get it work. ![]() Some people can make this recipe as is and it comes out perfectly. I have had numerous people try this recipe and it has been hit or miss. Notes and Variations: Update: I created a video tutorial to help with this recipe. Sprinkle coarse salt on the surface and bake at 350 degrees for 25 – 30 minutes. Twist into a pretzel shape and place on a piece of parchment on a baking sheet and brush with butter. Pinch of a 1″ – 2″ piece of dough and roll into a 1/2″ round by 6″ – 7″ log. If you are having issues getting it to combine, you can try putting it into a food processor or Blendtec/Vitamix to get it to form a dough. Place the dough on a piece of parchment paper and knead for 30 seconds to 1 minute. ![]() Next add in the coconut flour and egg and mix well until you get a dough. Remove the pan from the heat and place on your counter top.Īdd in the tapioca flour and stir for 2 minutes until you get a wet paste.Īdd in the baking soda and powder and stir while the mixture foams – roughly 3 seconds. In a small pan melt over medium heat, add the water, butter, salt, and vinegar and bring to a boil. What you’ll need for this Gluten Free Pretzels recipe ![]()
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