Celiac Disease and Gluten-Free Diet Support
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
Soft Pretzels (Gluten-Free)
2 packages of active dry yeast
1 and one half cups of water at 110F
1 teaspoon brown sugar
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)
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.
Celiac.com welcomes your comments below (registration is NOT required).
Home-style Drop Biscuits (Gluten-Free)
I miss biscuits more than
anything.... [READ MORE]
Hamburger or Hot Dog Buns (Gluten-Free)
This recipe comes to us from: Jane Conrad.... [READ MORE]
Chocolate Biscuits (Gluten-Free)
Ingredients: makes 20 biscuits
oz or 25g cocoa powder
2 oz or 50g potato
2 oz or 50g rice
1 oz or 25g chick pea flour
1 oz or 25g ground almonds
3 oz or 75g granulated sugar
3 oz or 75g hard margarine or butter
all the dry ingredients together.... [READ MORE]
Basic Biscuits (Gluten-Free)
1 cup sorghum
¾ cup gluten-free Flour Blend
¼ cup Sweet Rice Flour
1 teaspoon xanthan gum
2 teaspoons sugar
3 teaspoons baking powder
½ teaspoon cream of tartar
¼ teaspoon salt
½ cup shortening -- cubed
½ cup milk
Crack egg into
large measuring cup.... [READ MORE]
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams