Warm the milk in a small pot to between 105-115°F (if you go over, just let it cool until the temperature is in that range so you don't kill the yeast). Transfer to a wide medium bowl and mix in brown sugar. Slowly sprinkle the yeast over the warm milk and use a spoon to mix completely. Let set for 10 minutes while the yeast activates and foams. If your yeast hasn't gotten foamy by 10 minutes, you may have bad yeast and you should try again with a new packet.

Meanwhile, combine oat flour, tapioca starch, sorghum flour, corn starch, salt, and xanthan gum in the bowl of a stand mixer with the dough hook attachment or a large mixing bowl. When the yeast mixture is ready, add it to the bowl with the flour along with the melted butter and mix on low to combine. If using a mixing bowl, mix with a wooden spoon until it's thick, then knead with your hands. Increase speed to medium and knead for 4-5 minutes until the dough is super smooth and pulls away from the edges a bit.

With tapioca-flour dusted hands, transfer the dough to a lightly oiled bowl, shaping it into a ball (It will be sticky and that's okay! Here's an Instagram Story behind-the-scenes video to show the texture and entire cooking process). Cover with plastic and set in a warm place for 50-60 minutes, until doubled in size (I use the proof setting on my oven).

Preheat oven to 450°F, line two baking sheets with parchment paper or a silpat mat, and liberally brush the parchment paper with vegetable oiI. If using the proof setting in your oven, be sure to remove the dough before preheating! Bring 8 cups of water to boil with baking soda. Prepare the egg wash and pastry brush.

Lightly wipe your rolling surface (cutting board, marble slab, counter top) with oil then turn out the dough and cut it into 8 equal wedges. One at a time, roll a dough wedge into a long 16-18-inch rope. Carefully, make a U-shape with the rope, then cross the ends over each other twice and fold them down, pressing the ends into the bottom to make the pretzel knot (see pictures above). This gluten-free dough is pliable, but more delicate than traditional gluten dough, so make sure to be gentle with the dough while folding so it doesn't break. Carefully transfer the pretzel to the prepared baking sheet. Repeat with all 8 pretzels.

One at a time, use a spatula to gently lower the pretzels into the boiling baking soda bath for 25-30 seconds (any longer and the pretzels may develop a metallic taste). Gently lift the pretzel out of the water with the spatula, giving it a little tap to get rid of excess water, and return it to the baking sheet. Repeat with all 8 pretzels.

Brush each pretzel with egg wash on top, sides, and grooves. Sprinkle with coarse salt. Bake for 15-17 minutes until dark golden brown. Let cool for 5 minutes before serving. Serve with cheese dip, mustard, or brush with melted butter.