For a long time, I cooked for a vegan who was also gluten-free.
I wanted so much for this to not seem like a double disability that I vowed to recreate every yummy meal I could think someone with such a diet would want.
Enter: BIG, YUMMY SOFT PRETZELS
Gluten free dough:
- 3 cups gluten free all purpose flour
- 1 3/4 cups warm non-dairy milk
- 2 1/4 tbs active rise yeast
- TBS salt
- TBS dried Italian herbs
- 2 chia eggs (2 TBS chia seeds + 4 TBS warmish water)
- 6 basil leaves, julienned
- several turns of ground black pepper
Prepare the chia eggs.
Mix yeast in warm water. Stir and let sit five minutes, until the mixture begins to foam.
Mix dry ingredients and make a well in the center for wet.
Combine and lightly knead for two minutes.
Cover in an oiled bowl for 30 minutes.
Cut risen dough in half. (Freeze one half. This recipe makes a lot of dough : )
With the remaining dough, cut in half: half of that will become two pizza crusts; the other half will become eight pretzels.
For pizza crusts:
Roll into a basic ball shape in your hands and roll out very gently with a rolling pin.
Dough will not puff very much while baking, so roll out to desired thickness of future pie.
Bake at 375 degrees for 15 minutes before adding toppings and baking an additional 10 minutes.
Cut into eight small balls and roll out into long rope like shapes.
(GF dough is not so forgiving. Just roll out until it seems ready to break in any place.)
Roll each rope shape into a big circle.
Finely mince two garlic cloves and mix with vegetable broth with salt and pepper.
Brush both the crusts and pretzels with liquid mixture and bake at 375 for 15 minutes.
Enjoy with marinara!
Enjoy! Enjoy! Enjoy!