Wednesday, June 12, 2013

Pretzels for crunch - Gluten-Free recipe


From Daryl aka Avery



As I eagerly await the launch of the first in A COOKBOOK NOOK MYSTERY series, FINAL SENTENCE, coming July 2 (whee!), I am whizzing through cookbooks on my shelves. I call it research. My husband calls it tasty. I’m researching breads, cookies, grilled cheese, candy. Fun!

While I was at Salt and Pepper Bookstore, which has just moved to a new HUGE location, I found a cookbook called The Joy of Gluten-Free, Sugar-Free Baking. The authors give all sorts of great tips on how to make tasty morsels for someone who either has to eat gluten-free or sugar-free. I know, that’s obvious, right?  They cut down on carbs. They cut down on fats. It’s all good.

However, they also used a few products that I don’t normally use. They use a lot of nuts which, sadly, I can’t have any longer because, long story short, celiac disease can cause an individual's system to go whacko and all of a sudden, all sorts of things are
indigestible. Like nuts. Pooh! I love nuts.

But I digress…

Anyway, I have been craving pretzels, and I found a recipe in this book that won my heart. I  tweaked it, for my purposes, but I’ll give you all the tips the authors provided.  

Oh, by the way, I’m having two contests right now. One is a launch contest. I’m giving away a $50 bookstore gift certificate on my website. Here’s the link. LAUNCH CONTEST

The other is a June Mystery Scramble contest on Facebook with three other authors: Krista Davis, Janet Bolin and Maggie Sefton. Do you like puzzles? Scrambles? Follow this SCRAMBLE LINK to enter. You could win a $25 bookstore gift certificate or books from the authors!

And check back to the MLK blog each Wednesday for the next couple of weeks because I’ll be giving away a few things to those who leave comments.




GLUTEN-FREE PRETZELS
(Inspired by a recipe from The Joy of Gluten-free, Sugar-Free Baking
by Peter Reinhart  and Denene Wallace)

(tweaked from the recipe in the cookbook)
(makes 8)


Ingredients:
½ cup sweet rice flour
½ cup potato starch
1 cup sunflower seeds, ground
2 tablespoons whey powder
1 tablespoon butter
1 ½ teaspoon baking powder
¼ teaspoon xanthan gum
¼ teaspoon salt
2 eggs
2 ¼ teaspoons (1 package) active dry yeast
2 tablespoons warm water (about 95 °F)

Egg wash:
1 egg
1 tablespoon water
¼ teaspoon baking soda

Topping and Dip:
1-2 teaspoons coarse salt
Mustard

Directions: