Ingredients
4 1/2
teaspoons regular active dry yeast
2/3
cup warm water (105°F to 115°F)
1
cup tapioca flour
2/3
cup sweet white sorghum flour
1/4
cup garbanzo and fava flour
1
cup cornstarch
1 1/2
teaspoons xanthan gum
1/2
teaspoon guar gum
1
teaspoon salt
3
eggs
1
tablespoon sugar
1
tablespoon honey
Additional garbanzo and fava flour
Cooking spray (without flour)
2/3
cup baking soda
10
cups water
1
egg, beaten
1
tablespoon kosher (coarse) salt
Preparation
Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour). In small bowl, dissolve yeast in warm water; set aside.
In small bowl, mix flours, cornstarch, xanthan gum, guar gum and 1 teaspoon salt with whisk; set aside. In medium bowl, beat 3 eggs, the sugar and honey with electric mixer on medium speed 1 minute or until well blended. Add yeast mixture and flour mixture; beat 1 minute or until blended.
Divide dough into 12 equal-size balls. On work surface sprinkled with additional garbanzo and fava flour, roll each ball into 13x3/4-inch rope. Carefully place ropes on cookie sheet; form into U shape and twist in middle. Spray tops of pretzels with cooking spray (without flour). Cover with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size.
Heat oven to 375°F. In 4-quart saucepan or Dutch oven, stir baking soda into water until dissolved. Heat to full rolling boil. Carefully place 1 pretzel at a time in water; boil 25 seconds. Remove with slotted spoon and return to cookie sheet. Brush tops of pretzels with egg, being careful not to fill openings with egg; sprinkle with kosher salt.
Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack.
