Any Home Bakers Here?

[jnicholes]

Have a question for you all, and it’s kind of time sensitive. How do you bake pretzels without gluten? I want to give some to a friend of mine.

 

[BullChick]

With almond flour or the like.

 

[jnicholes]

Thank you, I really appreciate it.

 

[Sally PB]

Me too! Now I want to make GF pretzels.

 

[BullChick]

Made in the air fryer.

I used half of the King Arthur sd pretzel recipe, cut the log into pieces, did the baking soda water bath, salt, then 5 minutes in the air fryer at 390*.

 

[BullChick]

Me too! Now I want to make GF pretzels.

Have you tried the gf bagels?
https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-19644799

 

[Sally PB]

No, but I will! Soon! Thank you very much.

 

[Pensmaster]

The instructions are here: https://breadtopia.com/make-your-own-sourdough-starter/

Have fun!

Ron is this the variety that doesn’t need refrigerated

 

[pennyJo1960]

My recipe to starter is on our first page here also pst it here
Sour Dough Starter from Scratch
Ingredients
1/2 cup plain yogurt
1/2 cup milk ( skim, regular or buttermilk) 1/2 cup unbleached flour
Directions
1. Mix the milk and yogurt together in a glass or pottery container (Do not use metal).
2. Place lid on it, but don't seal it (sealed starters have been known to explode).
3. Put mixture in a warm place (80 to 90 degrees) for about 24 hours.
4. The yogurt and milk will separate forming a large curd, when adding the flour just stir it all back together.
5. Add the flour stir, and put back in warm place for 3 to 5 days; stirring daily.
6. It will bubble and have the odor of fermentation it is ready to use.
7. Remember the starter is a living thing and needs to be fed and fed frequently when an infant.
8. I feed the "infant" weekly by placing it on the counter for several hours and allowing it to come to room temperature.
9. Then remove 1/2 cup starter, discarding the remainder.
10. Feed the 1/2 cup with equal amounts of milk (buttermilk will produce a stronger sour taste) and unbleached flour; i.e. 1 cup flour and 1 cup milk plus 1/2 cup of starter.
11. If you would like, you can feed the starter with 1/3 cup dry milk powder and 2/3 cup bottled water in place of the 1 cup milk.

 

[jnicholes]

Dude, that’s a clad PROOF! I found it in circulation!