Need gluten-free Pretzel Recipe And Flour Replacement.

[glutenfreebunny]

I love love LOVE pretzels and they are the one snack I really miss now that I am gluten-free. They are very expensive in the store and I am wondering if anyone has found a successful recipe for HARD pretzels?

Also, I make butter cookies that are divine at xmas time...and now I cannot eat them!!! What is a good flour replacement for cookies that should be light and fluffy and go through a cookie press?

Thanks for your help!

GFB

[Wonka]

I love love LOVE pretzels and they are the one snack I really miss now that I am gluten-free. They are very expensive in the store and I am wondering if anyone has found a successful recipe for HARD pretzels?

Also, I make butter cookies that are divine at xmas time...and now I cannot eat them!!! What is a good flour replacement for cookies that should be light and fluffy and go through a cookie press?

Thanks for your help!

GFB

I started a thread, over at the Delph Celiac forum, asking others what their favourite Christmas Cookies were. This recipe was one of the replies.

Spritz Cookies TNT from Karen in NewYork

1 cup butter or margarine

3/4 cup sugar

1 egg

1 teaspoon vanilla

2 1/4 cups gluten-free flour mix (I use Hagman's gluten-free blend)

2 teaspoons xanthan gum

1/4 teaspoon baking powder

Cream shortening and sugar well. Beat in egg and vanilla. Sift dry ingredients and add. Fill cookie press and form cookies on ungreased cookie sheets. Sprinkle with coarse colored sugar or sprinkles if desired. Bake at 375 degrees for 10-12 minutes

[lpellegr]

Here's another butter/spritz cookie recipe that works well for me and has that nice sandy shortbread texture.

1 c butter

2/3 c sugar

3 egg yolks (do not substitute whole eggs if you want them sandy, because egg whites will cause them to puff up)

1 t almond or vanilla flavoring

2 c brown rice flour

1/2 c sweet rice flour

1/2 t salt

Cream the butter and sugar. Mix in the egg yolks and flavoring. Add in the sweet rice flour and the brown rice flour and salt and mix until it makes a nice non-sticky dough. You may need to add a little more or less flour to get it the right texture. Put through cookie press onto ungreased cookie sheets. Sprinkle with colored sugar. Bake at 400F for 7 - 10 minutes until the edges are just starting to brown.

Alas, I don't think anyone has mastered gluten-free hard pretzels. Those are one of the few things where I'll bite the bullet and buy the gluten-free substitute instead of making it.

[happygirl]

I use Better Batter Flour and it works well for every type of cookie we have tried.