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Gluten Free Pretzels

1½ hours
7 minutes
16 servings
≤5 Grams


  • 1¾ cups Water
  • 1½ Tbsp Active Dry Yeast
  • 1 tsp Sugar
  • 2 tsp Salt
  • 2 cups Brown Rice Flour
  • 1 cup Potato Starch
  • 1 cup Tapioca Starch
  • 2 Tbsp BiPro BOLD Boldy Bare Whey Protein
  • 1 Tbsp Xanthan Gum


  1. Mix water, yeast, sugar and salt in a large bowl, let rest for 5 minutes.
  2. Combine remaining ingredients in a medium bowl.
  3. Put half the flour mixture in to the yeast mixture.
  4. Mix on low speed until all ingredients are incorporated.
  5. Add the other half of the flour mixture and mix until well combined.
  6. Grease a bowl with vegetable oil.
  7. Transfer the dough to this bowl and turn dough over so that it is greased on all sides.
  8. Cover with a damp towel. Let rise in a warm place for 1 hour.
  9. Preheat oven to 550°F and grease a large cookie sheet.
  10. Mix ½ cup water and 1 Tbsp baking soda in a shallow pan.
  11. Divide dough into 16 equal pieces. Gently roll each into a rope.
  12. Shape into pretzels and dip each into the baking soda/water mixture, lay on greased cookie sheet.
  13. Bake 7-8 minutes.

Note: After baking, pretzels can be brushed with melted butter and sprinkled with topping (cinnamon sugar, parmesan cheese, salt, etc), if desired.

In This Recipe

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