Gluten free Vegan Pretzel Bites
User Reviews
5
Gluten free Vegan Pretzel Bites
Description
This recipe creates gluten free and vegan pretzel bites using a blend of starches (arrowroot and potato), oat flour, and leavening with active yeast stimulated by sugar in warm water. Flaxseed meal and psyllium husk provide moisture retention and structure. Sweet potato puree adds natural sweetness and moisture.
The dough combines dry ingredients with activated yeast and flax-psyllium mixture, kneaded until smooth and soft but slightly sticky. It’s flattened and then cut into pretzel-shaped bites, sprinkled generously with coarse sea salt. The yeast imparts some rise and softness, while the starches provide chewiness approximating traditional pretzels without gluten.
This treat offers a vegan, gluten free option with a familiar chewy interior and salty crust. The ingredients list supports those with common dietary restrictions and the fresh yeast-based dough gives a more natural texture than quick breads.
Nutrition facts are available per serving, supporting portion awareness.
Ingredients
- dry:
- 1/4 cup arrowroot starch
- 3 Tbsp potato starch
- 1/2 cup oat flour additional
- 3/4 tsp baking powder
- 1/3 to 1/2 tsp salt
- wet:
- 2 tbsp water warm
- 2 tsp active yeast
- 2 tsp sugar
- 1/4 cup sweet potato puree
- 1 tbsp flaxseed meal
- 2 tsp psyllium husk
- 1/4 cup water warm, hot
- 1.5 tbsp oil or melted vegan butter
- 2 tsp coarse sea salt or kosher salt for sprinkling
Instructions
- In a bowl, combine the dry ingredients through salt.Whisk well.
- In another bowl, add 2 Tbsp warm water and mix in the yeast and sugar. Let it sit for 2 minutes or until frothy.
- Grind or blend the flax seed meal and psyllium husk to make a coarse meal.
- 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.
- 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.
- Depending on the moisture in the sweet potato puree, you might need a tbsp more oat flour or a few sprinkles of water.
- Let the dough sit for 5 minutes.
- Flatten the dough on parchment into 1/2 to 3/4 inch thick rectangle.
- using a pizza cutter or knife cut the rectangle into cubes.
- Place the cubes on parchment lined sheet. Spray water on them and let sit for 10 to 15 minutes.
- Prepare the baking soda solution and cornstarch solution from Pretzel recipe here.
- Preheat the oven to 450 degrees F / 220ºc.
- Brush the pretzels liberally with hot baking soda solution. Let it sit for 2 minutes.
- Then brush with hot or warm cornstarch solution.
- 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.
- 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.
- Serve warm with dips of choice!
Notes
- Depending on the moisture content of the sweet potato puree, you may need to add a bit more oat flour or water to adjust dough consistency.
- Ensure yeast is active and frothy before combining with dry ingredients for best rise.
- The dough will become sticky as it develops; stop kneading once you achieve a smooth, soft texture that is just beginning to stick.
- Sprinkle coarse sea salt or kosher salt liberally on top before baking to replicate traditional pretzel flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Sodium | 709mg | 30% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1680IU | 34% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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