Re: pretzel sticks recipe

[Guest guest]

This is the recipe I use all the time for my son. He loved pretzels pre-diet

and eats these as fast as I can make them.

Pretzel Sticks (Betty Hagman from the Gluten Free Gourmet Bakes Bread. This

cookbook has alot of great recipes in it.)

Dry Ingredients:

1 1/4 cups French Bread/Pizza Mix (see below)

1 Tbsp dry yeast granules

1 Tbsp Almond meal or dry milk powder

1/2 tsp salt

1/2 tps GF baking powder

Wet Ingredients:

2 egg whites (I've also used egg replacer)

1/2 tsp dough enhancer or GF vinegar

1 1/2 Tbsp vegetable oil

1 Tbsp honey (optional)

2/3 cup warm water (more or less)

Egg Wash (see below)

Coarse sea salt for sprinkling if desired

French Bread/Pizza Mix (A container of this on hand will save alot of time

when making many of her recipes.)

3 1/2 cups White Rice Flour

2 12 cups Tapioca Flour

2 Tbsp Xanthum or Guar Gum

2 (7 gram) packets Unflavored gelatin

2 Tbsp Egg Replacer

1/4 cup sugar

Stir together well or place in a storage container and tumble. Store in your

pantry shelf; no need to refrigerate.

Grease two cookie sheets with vegetable spray. To avoid overbrowning the

bottom of the sticks, use insulated cookie sheets or line 2 cookie sheets

with aluminum foil. Clip 1/4 inch from the bottom corner of a heavy 1 gallon

plastic freezer bag.

In the bowl of a heavy-duty mixer, combine the dry ingredients. In a medium

bowl, beat the egg whites slightly with a fork. Add the dough enhancer, oil,

and honey if using, and whisk again. Add most of the warm water.

Pour the wet ingredients into the dry ingredients in the mixer and beat on

high for 3 minutes, checking after about 30 seconds to see if more water is

needed. The dough should be thick but not dry or forming a ball.

Spoon the dough into the prepared bag and squeeze onto the cookie sheets in

straight lines about 3 inches long. (I've also made these into fish shapes,

X's and 0's for variety.) Brush lightly with egg wash and sprinkle on the

salt. Let rise about 20 minutes.

Bake in a preheated 425 degree oven for 10 minutes, or until the sticks are a

warm rich brown and are hard. If not crisp enough when cool, return to a 200

degree oven for up to 30 minutes. Makes about 8 dozen.

For an easy egg wash, use about 1 Tbsp beaten egg diluted with 1/2 tsp water.