Thank you so much for your amazing recipes! I made your sourdough starter and your sourdough bread, my celiac daughter just had a baby and I brought her this amazing bread she literally cried because it was so delicious! Thank you again, with your recipes there is no stopping for me😊💗
These turned out amazing. The sourdough starter recipe turned out wonderful with brown rice flour. The pretzel recipe was easy to follow and my newly diagnosed celiac granddaughter said "They taste normal" which says alot as so many of the gluten free products do not. It's been such a learning curve and I am thrilled to have come across your recipes. Many thanks!
Thank you so much for this recipe! I am a German with celiac's and these are BY FAR the best gluten free Brezels I ever had. Thank you so so so so much!!!
Sourdough. And Pretzels. Yes and yes! Love love love that you have decided to make more sourdough recipes! I want to move away completely from any kind of yeast. For health reasons but also for the taste!
Wow what a great recipe! my daughter has celiac disease, and I’m so excited and can’t wait to make these for her. Thank you so much for explaining everything in detail. Great job on your video.❤
Can someone help me? Because it is winter my sourdough starter takes so long to double. I don’t have enough time to let it double and then bake it while it is taking over 12 hours to double. It is about 68 degrees in my kitchen so idk if it is normal to take this long or if I am doing something wrong. But, Can I bake with the GF sourdough starter if it has been a day two since feeding the starter?? I cannot find a whole lot on GF sourdough since it seems everyone who makes recipes have their own sourdough starter and specific ingredients needed.
Look through my sourdough starter post. It should tell you all the specifics you're looking for, but I will say that in colder months it is not uncommon for sourdough to take a LONG time to proof (sometimes I have to leave mine on the counter overnight and then some). That's just the nature of it. You can help it along by placing a heating pad underneath it on low.
Does anyone have a timeline of when is best to do the prep steps for making a recipe like this? I feel paralyzed & haven't been able to get over the hump of just collecting the ingredents and watching the videos because I just don't know when to start... My issue is I just need to write up when to do things. Like the tang zong needs to cool, but that takes less time than the sour dough doubling... Thanks!
I've been feeding every other day, following your starter 10 day directions. It bubbles, but doesn't rise. It has been a month. Sometimes there's hooch, so I used buckwheat for a week's worth of feedings. Barely any bubbles, and as ever, no rise, and the sour smell is only present after I stir it. Rice flour seems to sour more readily. Trying a little millet flour today. Not sure what to try next.
If you have bubbles, I'd say you're there. I'm not a sourdough expert, but at this point, bubbles are definitely indicative of activity. Are you over feeding it? Is it looking really thin and watery? If I were you at this point, what I would do next is refrigerate it and when you're ready to make a recipe, take it out, feed it and let it sit on the counter or in a warm area for several hours (in my house in the colder months it will sometimes take 8 hours or more). It should grow by at least 75-80% and then you should be able to use it in the recipe. Keep me posted!
Thank you for your work, more and more of us are facing the reality of modern day wheat/ gluten sickness. These recipes are a treasure. 🙏🏻
Thanks so much!
Thank you so much for your amazing recipes! I made your sourdough starter and your sourdough bread, my celiac daughter just had a baby and I brought her this amazing bread she literally cried because it was so delicious!
Thank you again, with your recipes there is no stopping for me😊💗
Awe, that is so awesome!!! I'm so glad she liked it! Congratulations on your grandbaby 🥰
These turned out amazing. The sourdough starter recipe turned out wonderful with brown rice flour. The pretzel recipe was easy to follow and my newly diagnosed celiac granddaughter said "They taste normal" which says alot as so many of the gluten free products do not. It's been such a learning curve and I am thrilled to have come across your recipes. Many thanks!
Great to hear!
Looks so good , my daughter has celiac and has been wanting a soft pretzel for awhile . Thank you.
My pleasure!
Thank you so much for this recipe! I am a German with celiac's and these are BY FAR the best gluten free Brezels I ever had. Thank you so so so so much!!!
Awe, that is the ultimate complement! Love to hear it! Thank you so much 🥰
Sourdough. And Pretzels. Yes and yes! Love love love that you have decided to make more sourdough recipes! I want to move away completely from any kind of yeast. For health reasons but also for the taste!
And the texture!
Wow what a great recipe! my daughter has celiac disease, and I’m so excited and can’t wait to make these for her. Thank you so much for explaining everything in detail. Great job on your video.❤
Thank you so much 🥰🥰🥰
Im Celiac and have not had pretzels in over 15 years. Will try it and let you know. Thank you❤
Omg! I'm going to go and start my sourdough starter now 😍
Thank you. In your gluten free flour mix, can you substitute whey protein powder with hemp protein powder? Is it 1:1?
Some have said they've subbed hemp 1:1 and it's worked fine. Others have said it turned the bread green.
Thank You for sharing Looking forward to trying Your recipes
Hope you enjoy
Holy moly! I am Bavarian and can't eat gluten since many years. I miss eating a good Brezn so much! Definitely gonna try your recipe! Love you 🫶
Ooooh, please let me know if they live up to the real Bavarian style!
@@LetThemEatGlutenFreeCakethey do
You should write a cookbook for gf.
I'd love to one day!
Aww cute
Can someone help me? Because it is winter my sourdough starter takes so long to double. I don’t have enough time to let it double and then bake it while it is taking over 12 hours to double. It is about 68 degrees in my kitchen so idk if it is normal to take this long or if I am doing something wrong. But, Can I bake with the GF sourdough starter if it has been a day two since feeding the starter?? I cannot find a whole lot on GF sourdough since it seems everyone who makes recipes have their own sourdough starter and specific ingredients needed.
Look through my sourdough starter post. It should tell you all the specifics you're looking for, but I will say that in colder months it is not uncommon for sourdough to take a LONG time to proof (sometimes I have to leave mine on the counter overnight and then some). That's just the nature of it. You can help it along by placing a heating pad underneath it on low.
Can You stuff these, either baked or fried?
I honestly never thought of that, but it sounds like something totally worth trying.
Does anyone have a timeline of when is best to do the prep steps for making a recipe like this? I feel paralyzed & haven't been able to get over the hump of just collecting the ingredents and watching the videos because I just don't know when to start... My issue is I just need to write up when to do things. Like the tang zong needs to cool, but that takes less time than the sour dough doubling... Thanks!
I've been feeding every other day, following your starter 10 day directions. It bubbles, but doesn't rise. It has been a month. Sometimes there's hooch, so I used buckwheat for a week's worth of feedings. Barely any bubbles, and as ever, no rise, and the sour smell is only present after I stir it. Rice flour seems to sour more readily. Trying a little millet flour today. Not sure what to try next.
If you have bubbles, I'd say you're there. I'm not a sourdough expert, but at this point, bubbles are definitely indicative of activity. Are you over feeding it? Is it looking really thin and watery? If I were you at this point, what I would do next is refrigerate it and when you're ready to make a recipe, take it out, feed it and let it sit on the counter or in a warm area for several hours (in my house in the colder months it will sometimes take 8 hours or more). It should grow by at least 75-80% and then you should be able to use it in the recipe. Keep me posted!
Help me. I speak Chinese but I don’t know what “Tong Jang” is in Chinese. Thank you.
See the written recipe. You'll find all the information about this method :) The link is in the description box
Can these be frozen?
Yes, however, if they're salted, the salt will melt into the dough.
@@LetThemEatGlutenFreeCake that makes sense. Store bought frozen pretzels come without salt. Thanks