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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    Soft Pretzels (Gluten-Free)


    Scott Adams

    This recipe comes to us from Becky Ilog.


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    Ingredients:
    2 packages of active dry yeast
    1 and one half cups of water at 110F
    1 teaspoon brown sugar
    Dash salt
    2 cups brown rice flour
    1 cup tapioca starch
    1 cup potato starch
    4 teaspoons xanthan gum
    1 Tablespoon baking soda
    ½ cup warm water
    1 cup real butter, melted
    Toppings (See below)

    Directions:
    Mix first 4 ingredients in a large bowl. Let rest for 5 minutes.

    Mix rice flour, tapioca flour, potato starch, xanthan gum in a medium bowl. Put half the flour mixture into the yeast mixture. Mix with a hand electric mixer on low speed until all ingredients mixed in. Add the other half of the flour. Mix with the mixer until well combined. Do not over beat.

    Grease a bowl with Crisco or a few teaspoons of vegetable oil. Transfer the dough to this bowl and turn dough over so that it is greased on all sides. Cover with a damp towel. Let rise in a warm place for 1 hour.

    Grease a large cookie sheet. Preheat oven to 550F. Mix baking soda and ½ cup warm water in a shallow pan (a round cake pan works well).

    Divide dough into 8 equal pieces. Gently roll each into a rope with your hands and/or on waxed paper. The dough is fragile and will come apart easily so rest the parts that are not between your hands on the waxed paper so that it is supported. Shape the rope into a pretzel shape. If parts of the dough feel dry, put a few drops of the baking soda water on your hands. Dip each pretzel in the baking soda/water, then lay them on the greased cookie sheet.

    Bake 7-8 minutes. They will be a faint tan but not brown. Remove cookie sheet from oven when done. Dip each pretzel in the melted butter and place on a plate. Sprinkle generously with topping. Eat immediately.

    Toppings: For salted pretzels, use sea salt, Kosher salt or pretzel salt. For cinnamon sugar pretzels, use ½ cup of sugar and 1 teaspoon of cinnamon mixed together. For Parmesan pretzels, sprinkle with a mixture of ¼ cup of parmesan cheese and 1 teaspoon of garlic salt.


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    I would recommend putting a line in between dry ingredients and the baking soda as I accidentally added it to the flour. I think it killed my yeast. uh oh!

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    Guest natalie

    Posted

    I thought it was good, except it wasn't stretchy like it should be and its very sticky-hard to make into a pretzel shape. They are really only good with toppings. :]

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    Guest Samantha McCormick

    Posted

    OH MY GOD!!!!!!!!!!!!!!!!!!!!!!!! ADD THE BAKING SODA TO THE DOUGH, YES IT WILL KILL THE YEAST, BUT THE FLAVOR AND TEXTURE ARE SOOOOOOOOOOOOOOO GOOD. I CAN'T BELIEVE I'M EATING A GLUTEN FREE SOFT PRETZEL FOR THE FIRST TIME IN 8 YEARS. YAHOOO I'M SOOO HAPPY. THIS RECIPE RULES AND NOW I'LL BE ABLE TO HAVE PIGS IN A BLANKET TOO.

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    I don't know why but the dough was very "liquidy" so I added more flour. My result was a very pale raw-flour filled pretzel. Any suggestions on how I can improve it? I really love pretzels so much. They are one of my favorite foods.

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    Scott Adams

    Serving Size: 12
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    Scott Adams
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    Scott Adams
    This recipe comes to us from: Jane Conrad.
    Preheat oven to 400 degrees.
    Ingredients:
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    ¼ cup potato starch
    ½ cup tapioca starch
    2 teaspoon baking powder
    ½ teaspoon xanthan gum
    ½ teaspoon salt
    1 tablespoon sugar
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    Destiny Stone
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    Preheat your oven to 350F degrees. In a large mixing bowl thoroughly combine the flour (a fork works well for this), bakingpowder, salt, baking soda, and xanthan gum. For an easiertime working with the butter, grate the butter into the flour usingthe small holed side of a box grater. Mix the butter into the flourso that there are no large balls of grated butter. Add the soy milk, water, vinegar and beaten egg to the flourand stir until the dry and liquid ingredients are combined. Using a large spoon, drop the dough onto agreased pan to make 16 biscuits.
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