In a mixing bowl (preferably in a stand mixer), combine gluten free flour, guar gum, rice bran, 1 teaspoon baking soda, ½ teaspoon salt, and white sugar. Stir to combine.

In a separate container that holds at least 2 cups, place the warm water, yeast, and ½ cup of the dry flour mixture together. Stir until most clumps are gone. Allow to sit for ½ hour. In about ½ an hour, your yeast and dough should rise to about 2 cups worth.

Pour the water and yeast into the remaining flour mixture. Add 4 Tbs melted butter. Stir on medium speed for 2 to 3 minutes. Scrape the sides of the bowl to form a mound of dough. Cover the bowl with a towel or plastic wrap, place in a warm location and allow the dough to rise for 1 hour. It should double in size, or at least get pretty close!

Preheat oven to 450 degrees F. Line a baking sheet (mine is 17 ¼ x 12 ¼) with parchment paper or silicon baking mat. In a separate bowl, place 3 cups of warm water mixed with ⅓ cup of baking soda. This will be a pre-bake bath for your shaped dough.

Remove your dough from the bowl and place on a surface lightly dusted with corn starch. Use a spatula or fingers dampened with water if the dough is too sticky to handle. If you do not have corn starch, try using another starch, like arrowroot. Using gluten free flour will add too much into your dough resulting in a denser, heavier pretzel, so you will need something light like corn starch to prevent the dough from sticking to the counter.

Separate the dough into 6 equal portions. Working with one portion at a time, gently rub the dough between your fingers or on the corn starch surface to help create a 16 inch long rope. The dough will tear easily (darn gluten!), so work gently! Take the rope and make a U-shape, with the U at the top and the bottom ends pointing toward you. Twist the two ends together once, and then make a second twist while flipping the ends back up over the top of the U, gently stretching the two openings if needed. Gently press the ends of the rope into the top of the U. You should have a pretzel shape!

Carefully transfer the pretzel dough into the warm baking soda and water mixture for a quick dip. Carefully transfer the pretzel dough to the prepared baking sheet. Repeat with remaining dough until you have 6 pretzels.

Bake at 450 degrees F for 10-12 minutes. Remove from oven and allow to cool for a few minutes before removing from the pan. Melt 2 Tbs butter and dip each pretzel into the butter and then lightly cover with kosher or sea salt.