Serious Eats: Recipes

Gluten-Free Soft Pretzels

[Photographs: Elizabeth Barbone]

Note: This recipes makes traditional soft pretzels. The tapioca starch and xanthan gum provide a pleasant chewiness to the pretzels. Substituting a different starch or omitting the xanthan gum will affect the texture of the pretzels.

About the author: Elizabeth Barbone of joins us every Tuesday with a new gluten-free recipe. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats