


Pretzels. 🥨
From the Art of Gluten Free Baking, modified to be sourdough instead of commercial yeast. Did four hours on sponge and then overnight cold proof to room temp until doubled.
They tasted even better than they look. Made with dairy free butter with no issues. Subbed gf oat flour for the sorghum because sorghum blows up my insides. Morton’s kosher salt worked fine. Used the baking soda and brown sugar bath.