Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Soft Dough Pretzel Recipe

Glutenfreefamily

Recommended Posts

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted

Open Original Shared Link

Im planning on making this recipe this weekend. What would you use to replace the flour mix?

Im not sure if Im going to use Pamela's Ultimate Baking and Pancake mix or Amazing wheat free bread mix. Im assuming Pamela's Ultimate Mix would be better since there is already baking soda added and the bread mix has sugar, honey and molasses and that just sounds too sweet for a real pretzel taste.

I hope it works out good! Im planning on having some with cinnamon and sugar and some with cheese. Im also going to make it just in the style of breadsticks instead of twisting it.

Thanks for any help :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
  • Author

Well since no one answered yet, I guess Im going with the ultimate baking mix. I'll post and let you know how it turns out :) Im wanting tonight so Im off to the store.

steveindenver Contributor
steveindenver
Posted

Keep us posted. I miss soft pretzels...

kbabe1968 Enthusiast
kbabe1968
Posted

I am interested too. I live outside of Philly, so there are soft pretzel places practically at every corner. I miss them too. VERY MUCH. My favorite lunch used to be a Philly pretzel with spicy deli mustard. We'd stop on the way home (literally a store on the corner of my street) from grocery shopping EVERY time. Haven't been able to stop for the kids. :( they miss them too!

casnco Enthusiast
casnco
Posted
Open Original Shared Link

Im planning on making this recipe this weekend. What would you use to replace the flour mix?

Im not sure if Im going to use Pamela's Ultimate Baking and Pancake mix or Amazing wheat free bread mix. Im assuming Pamela's Ultimate Mix would be better since there is already baking soda added and the bread mix has sugar, honey and molasses and that just sounds too sweet for a real pretzel taste.

I hope it works out good! Im planning on having some with cinnamon and sugar and some with cheese. Im also going to make it just in the style of breadsticks instead of twisting it.

Thanks for any help :)

I don't know if you started yet but if it were me, I would definately go with the Pamela's. When I have used the Pamela's mix though I still add baking powder. It makes thinks lighter IMO. Good luck and let us all know, we are waiting with baited breath!

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
  • Author

Well, Im sorry to dissapoint you all but it did not turn out good. I had to add a whole cup of extra water and it still came out dry. I wasnt able to use pamela's since my health food store was out, I used a mix that had a bean flour in it. Im still going to work on it since I really, really miss soft pretzels too. Next time Im going to try pamela's ultimate baking mix and cut it down by 2 cups at least of baking mix and mix it in my bread maker. It was frustrating to do it by hand and kneed it and make a mess of my kitchen for hockey pucks <_< but Im determined I'll eventually figure this out and I'll add a little extra baking powder.

I'll let you know how it goes the next time :)

angel-jd1 Community Regular
angel-jd1
Posted

Miss Roben's has a pretzel mix to make soft pretzels. I tried it once and it wasn't bad at all. It is $5.19 for the mix.

Open Original Shared Link

Hope that helps someone!!

-Jessica :rolleyes:

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
  • Author
Miss Roben's has a pretzel mix to make soft pretzels. I tried it once and it wasn't bad at all. It is $5.19 for the mix.

Open Original Shared Link

Hope that helps someone!!

-Jessica :rolleyes:

Thanks so much Jessica :) Im going to see if they can order through my health food store since if I like it and order a case I get 20% off.

Cheri A Contributor
Cheri A
Posted

Bummer that the recipe didn't work!

I have a recipe in a cookbook by Cybele Pascal in The Whole Foods Allergy Cookbook.

I've been wanting to try it, but just haven't. I'll try to make it and report back. Think I have all the ingredients!

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
  • Author
Bummer that the recipe didn't work!

I have a recipe in a cookbook by Cybele Pascal in The Whole Foods Allergy Cookbook.

I've been wanting to try it, but just haven't. I'll try to make it and report back. Think I have all the ingredients!

Thanks Cheri :)

If it works out let us know.

Juliebove Rising Star
Juliebove
Posted
Well, Im sorry to dissapoint you all but it did not turn out good. I had to add a whole cup of extra water and it still came out dry. I wasnt able to use pamela's since my health food store was out, I used a mix that had a bean flour in it. Im still going to work on it since I really, really miss soft pretzels too. Next time Im going to try pamela's ultimate baking mix and cut it down by 2 cups at least of baking mix and mix it in my bread maker. It was frustrating to do it by hand and kneed it and make a mess of my kitchen for hockey pucks <_< but Im determined I'll eventually figure this out and I'll add a little extra baking powder.

I'll let you know how it goes the next time :)

I've used that kind. Very good. Daughter loves them!

beaglemania Rookie
beaglemania
Posted

You read my mind!!! I've been missing soft pretzels for MONTHS!! Yes, please post and tell me how they worked out. Can u ship them?? lol. I never seem to have the time or patience to bake them. someone needs to start a company. I will pay. :P lol.

beaglemania Rookie
beaglemania
Posted

hey, I just noticed we share the same first name. awesome. lol.

Cheri A Contributor
Cheri A
Posted

OK, Carleigh is enjoying them right now with mustard. I couldn't get them to make shapes, but I made sticks out of them. They weren't "pretty", but she likes them. If anyone would like the recipe, I'd be happy to PM it to you.

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
  • Author
OK, Carleigh is enjoying them right now with mustard. I couldn't get them to make shapes, but I made sticks out of them. They weren't "pretty", but she likes them. If anyone would like the recipe, I'd be happy to PM it to you.

I would love the recipe! thanks so much !

mamaw Community Regular
mamaw
Posted

If you don't want to make these from scratch I have heard there are ready made ones that are gluten-free. I think if you goggle Noah's soft gluten-free pretzels. I don't know if they ship out yet.

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
  • Author

Thanks :) I'm off to look them up.

Cheri A Contributor
Cheri A
Posted

Just flying through.... I'll PM that recipe to you later on, GFF!

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted
  • Author

Thanks Cheri :)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,745
    • Most Online (within 30 mins)
      7,748
    Barbfh
    Newest Member
    Barbfh
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.