snow day pretzel rolls

70 mile per hour winds.

Thunder and lightening in February.

Hundreds of people stranded in cars on Lake Shore Drive for 10-12 hours until they were finally rescued – the people, not the cars. The cars are still there. Google it – it is amazing.

Two feet of snow pushed this blizzard to the third worst storm Chicago has ever seen.

Thankfully, I survived. My power stayed on, my peanut butter supply is still up (for now), and I had a great excuse to make pancakes today. Heck, I have a great excuse to make pancakes again tomorrow since I have snow day number two. With snow storms, however, must come insomnia. I’ve been up since 4:30 this morning with no sign of tiring anytime soon.

I’m still stuck in the house as the Husband is working (YES, STILL!!!), but managed to trek outside to snap some photos of the snow. I know you appreciate my dedication to intense journalism.

While some reporters were out and getting stuck in the snow downtown, my boots helped me forge through the two feet of snow outside my front door. Oh, and a word to the wise – don’t open your front door the morning after a blizzard if you don’t have a storm door. It doesn’t end well. Not that I would know or anything.

   
Charlie was not phased – the more snow there is, the more he gets to eat.

At one point this morning, I almost felt the need to click my heels and chant: “There’s no place like home. There’s no place like home. There’s no place like home.”

Who am I kidding? I’m stuck at home – at least for another day. The only way I’m going to feel like Dorothy is if I slip on my red high heels and put Charlie in a bike basket. It’s a shame I never dressed up like her in college.

When I think of a blizzard, my mind immediately goes to pretzel rolls.

What? Yours doesn’t?

That’s just weird.

Gluten Free Pretzel Rolls (adapted from Food.com)

For the pretzel rolls:

• 1 and 1/3 cups GF all purpose flour
• 2/3 cup brown rice flour
• 1 tsp. xanthan gum
• 2 tsp. baking soda
• 2/3 cup warm water (110-115 degrees Fahrenheit), divided
• 1 tbsp. warm almond milk
• 1 and 1/4 tsp active dry yeast
• 1 tsp agave nectar
• 1 tbsp vegan butter, melted
• 1/2 tsp salt

For the salt bath:

• 5 cups cold water
• 1/3 cup baking soda

Directions: Begin by “proofing” your yeast. To do this, mix 1/3 cup of your warm water with your yeast in a stand mixer. Lightly stir the yeast and water and let sit for approximately 5 minutes. You’ll know it’s ready to go once it’s foamy.

While your yeast is proofing, melt your butter and heat your milk in a microwave safe dish for approximately 30 seconds. One your yeast is nice and foamy, add the remaining 1/3 cup warm water, butter, milk, and agave. Lightly stir this mixture for 10-15 seconds on low speed.

Next, add your flours, baking soda, salt, and xanthan gum.

I used a new flour to me – brown rice flour! Swanson Health Products was kind enough to send me some gluten free baking products to use and review. The first one I decided to use was the brown rice flour. Swanson Health Products sells this products for under $3.00 which is the cheapest I’ve ever seen any Bob’s Red Mill product. That makes this gluten free girl on a budget extremely happy.

Turn your mixer onto medium speed and mix for 2-3 minutes. After the dough is ready, knead a few times on a floured surface. Then, section the dough into six equal pieces and roll into balls.

Edit to add: I apologize for forgetting to mention to let these babies rise for 30 minutes to one hour in an UNPREHEATED oven (or somewhere that holds a little higher temperature) covered with a kitchen towel.

Next, heat your five cups water and baking soda in a medium sized saucepan. Once the water is at a rolling boil, drop two dough balls into the water at a time for 30 seconds, flipping at 15 seconds. Remove with a slotted spoon and place on a non-stick baking sheet.

Lastly, sprinkle with salt and bake in a 425 degree Fahrenheit oven for 10 minutes.

Dorothy, you’re not in Kansas anymore.

I never quite knew how easy it was to make pretzel bread. For some reason, it always seemed like a daunting task. It really isn’t. If I can do it, you can do it. I always seem to get flour all over my kitchen floor, so you might do that too.

I have to say I was pleasantly surprised at how well using the brown rice flour turned out for me. I get nervous when working with other gluten free flours other than the all purpose mix because I’m not educated on how all the flours work compared to wheat flours.

Per request, Mommasita wants in on these pretzel rolls. I don’t think my bike and basket stuffed with Charlie will do. I was thinking about investing in a dog sled, but Charlie is still a wee little pup. You don’t believe me? This is what she’s looking at outside right now.

Anyone want to lend me a broom? Perhaps a hot air balloon? I promise I’ll return it.

Question: What’s your chosen snow day activity?

Disclaimer: The product which Swanson Health Products sent to me was complimentary in exchange for a review. All ideas and opinions towards the company and product are purely my own.

Tagged as: baking, chicago blizzard 2011, gluten free, gluten free bread, monster storm, pretzel roll, review, snow day, special diet, Swanson Health Products