Give this gluten free recipe a try and let us know what you think in the comments!

Gluten Free Soft Pretzels Recipe

Pretzel Ingredients:

• 2-1/4 cups warm water
• 2 TBSP brown sugar
• 1 bag Pamela’s Gluten-Free Bread Mix including yeast packet
• 2 TBSP olive oil
• 1 tsp baking soda
• 1/4 butter or margarine, melted
• 1/4 cup granulated sugar
• 2 tsp powdered cinnamon

Pretzel Directions:

1. Whisk together 1-1/4 cups warm water, brown sugar, and yeast in a small bowl. Allow to sit for a few minutes until bubbles begin to show yeast activity.
2. Pour Pamela’s Gluten-Free Bread Mix into a large bowl. Stir in remaining ingredients and the yeast mixture until completely combined.
3. Cover with a damp towel and allow to rise for one hour.
4. Line two cookie sheets with parchment paper and divide dough into twelve pieces.
5. With wet hands, roll each piece into a “snake” between six and eight inches in length. Lay the snake onto the parchment paper, then gently flatten the dough with wet fingers until about half previous height.
6. Pick up one end of the snake, so that half of its length is lifted from the cookie tray. Twist the dough 360° and gently lay the end down again. Pick up the other end of the dough and give it a full twist in the same direction. Smooth any rough spots with wet fingers.
7. Repeat with each section of dough, so that both cookie trays have six pretzel twists on them.
8. Cover both trays with plastic wrap, and allow the dough to rest for another 30 minutes.
9. Preheat oven to 450°.
10. Mix remaining cup of warm water and baking soda. Using a pastry brush, gently paint the twists with the baking soda mixture.
11. Bake twists for 8 to 10 minutes until golden brown.

[Recipe Courtesy of Pamela's Products Contest]

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Gluten Free Mozzarella Sticks Recipe

Ingredients:

• 2/3 cup gluten free flour mix
• 1/3 cup cornstarch
• 1/4 cup water
• 2 eggs
• 1 1/2 cups seasoned bread crumbs
• 1/2 teaspoon garlic powder
• 1 package (16 ounce) mozzarella cheese sticks
• 1 quart of canola oil

Directions:

1. In a shallow dish, combine the gluten free flour mix and cornstarch thoroughly.
2. In a second shallow dish, beat eggs and water until combined.
3. In third shallow dish, combine the gluten free breadcrumbs and garlic powder.
4. Cut each of the mozzarella sticks in half (the smaller size allows for more even frying).
5. Coat each mozzarella stick thoroughly in the flour mixture, egg mixture, and then in the breadcrumbs. Continue these three steps until all mozzarella sticks have been covered in the flour, egg, and breadcrumbs (you will have 24 “mini” mozzarella sticks).
6. Now begin the “double dipping process”. Re-dip all mozzarella sticks in the egg and breadcrumbs.
7. Place on a parchment paper covered cookie sheet and freeze for one hour.
8. After freezing is completed, fill your deep fryer (or large pan) with canola oil. The oil temperature should be 365 degrees.
9. Deep fry the mozzarella sticks for approximately 25 to 30 seconds (or until golden brown).
10. Using a frying skimmer, carefully remove mozzarella sticks from oil and drain on paper towels.
11. Serve with warm marinara sauce.

[Recipe Courtesy of Hold the Gluten]

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If you decide to give this recipe a try, let us know how the mozzarella sticks turn out in the comments!

Gluten Free Mozzarella Cheese Sticks Recipe

Materials Needed:

• 2 pairs of tongs (one to keep dry, the other for wet preparation)
• 2 large zip top freezer bags
• 1 bowl
• 1 cookie sheet lined with waxed paper

Ingredients:

• 8 oz. block mozzarella cheese
• 1/4 c. gluten free all purpose flour
• 2 tsp ground sage
• 2 eggs
• 2 Tbs. milk
• 1 c. gluten free corn-flake crumbs
• 1/4 c. grated parmesan cheese
• 1 Tbs. dried oregano leaves
• 1 Tbs. dried basil leaves

Prepping Directions:

1. Slice mozzarella into 1/2 inch sticks.
2. Put gluten free all purpose flour and ground sage into one zip top bag. Shake to combine.
3. Put gluten free corn-flake crumbs, parmesan cheese, oregano and basil into second zip top bag. Shake to combine.
4. Beat eggs and milk in bowl.
5. Place sliced mozzarella into the zip top bag containing flour.
6. Seal bag with the air still inside and shake until lightly coated with flour.
7. Using dry tongs, remove several sticks from bag, gently shaking off excess flour.
8. Dip sticks in egg mixture with wet tongs until fully coated.
9. Move sticks from egg mixture to the zip top bag containing gluten free corn-flake crumbs and shake to coat.
10. Using dry tongs, remove mozzarella from bag and gently shake to remove excess breading.
11. Place Gluten Free Mozzarella Cheese Sticks on cookie sheet lined with waxed paper.
12. Repeat steps 7-11, coating mozzarella sticks in batches of 3-4 at a time, until all are coated. Gluten Free Mozzarella Cheese Sticks can be stacked in layers with waxed paper in between each layer.
13. Place cookie sheet in freezer and allow Gluten Free Mozzarella Cheese Sticks to freeze. (About four hours to overnight)
14. Once frozen, transfer them to an airtight container for storage.  (Gluten Free Mozzarella Cheese Sticks will stay fresh in freezer for up to 4 months)

Cooking Directions:

• Gluten Free Mozzarella Cheese Sticks can be fried right after breading or straight from freezer. Do not thaw before cooking.
• Fry in 350-400 degree oil for one to two minutes, or until golden brown and crispy.

Note: Do not over cook cheese sticks. This will result in the loss of filling!

[Recipe Courtesy of Suite 101]

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Chocolate Gluten Free Marshmallow Treats Recipe

Ingredients:

• 1/4 cup (1/2 stick) butter
• 10 oz. GF marshmallows
• 6 cups New Morning Cocoa Crispy Rice
• Chocolate M&Ms

Directions:

1. Grease a 13×9 inch pan with butter and set aside.
2. In a large saucepan over medium heat, melt butter, then add marshmallows and stir until melted.
3. Add crispy rice and mix to coat.
4. Pour into the greased pan and, using a greased spoon, pat cereal down.
5. Sprinkle M&Ms over the top and pat down.
6. Cool before serving.

[Recipe Courtesy of Cave Cibum]

Note: Link above also includes a similar recipe for a Apricot Marshmallow Treat that is gluten free.

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Gluten Free Halloween Party Mix Recipe

Party Mix Ingredients:

• 1/2 cup raw pumpkin seeds
• 1/8 tsp olive oil
• 1/4 cup pine nuts
• 1/4 cup dried cranberries
• 1/4 cup cocoa nibs
• 1/4 tsp cayenne pepper
• 1/4 tsp salt

Party Mix Directions:

1. Toss pumpkin seeds in a small bowl with oil until coated. Spread seeds in skillet, and heat over medium-high heat. Cook 3 minutes, shaking skillet constantly, or until most of pumpkin seeds swell and pop. Transfer to bowl.
2. Add pine nuts to skillet, and cook 30 seconds, shaking skillet constantly, or until golden flecks appear. Transfer to bowl with pumpkin seeds. Stir in dried cranberries, cocoa nibs, cayenne pepper, and salt, and mix thoroughly. Season with more salt, if desired.

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I’ve always felt that Chex Mix can be a great snack for you to take while traveling or going out in public.     Here is a gluten free recipe for Chex Mix which I think anyone with Celiac Disease will really enjoy!

Gluten Free Chex Mix Recipe

Chex Mix Ingredients:

• 6 cups Rice Chex
• 1 cup gluten-free pretzels (I use Glutino)
• 1 cup gluten-free onion crackers, broken into bite size pieces (I use Mary’s Gone Crackers)
• 1 cup peanuts
• 6 tablespoons butter
• 2 tablespoons worcestershire sauce (I use Lea & Perrins)
• 1 1/2 teaspoons seasoning salt (I use Lawry’s)
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 cups gluten-free corn flakes

Chex Mix Directions:

1. Preheat oven to 250.
2. Combine Rice Chex, gluten free pretzels, gluten free crackers, and peanuts in a 13×9 pan and set aside.
3. Melt the butter in the microwave (about 30 seconds on high) and add the worcestershire sauce and spices. Stir until well combined.
4. Pour the butter mixture over the Chex mixture and toss until everything is coated.
5. Add the corn flakes and toss to coat them in the residual sauce (by adding these at this point in the process, it prevents them from getting mushy from the sauce).
6. Bake for an hour, stirring every 15 minutes.

[Recipe Courtesy of Recipe Zaar]

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Gluten Free Granola Recipe

Dry Ingredients:

• 2 cups gluten-free oats
• 1/2 cup chopped walnuts
• 1/2 cup packed brown sugar
• 3 teaspoons cinnamon
• 1/2 cup chocolate chips or 1/2 cup raisins

Wet Ingredients:

• 1/4 cup melted margarine
• 1/2 cup milk
• 1 teaspoon vanilla
• 2 medium eggs

Granola Directions:

1. Mix Dry Ingredients (except chocolate chips/raisins).
2. Add Wet Ingredients.
3. Mix thoroughly until all the oats are coated and moist. Then fold in either chocolate chips/raisins (whichever you choose to use).
4. Spread evenly in a greased cake pan.
5. Bake on 350 degrees for 15 to 17 minutes. Granola will be firm and light brown.
6. Let set for 5 minutes, then cut into bars.

Recipe Note: To store them for later use, take the completely cooled bars and spread them out on a large piece of saran wrap, then cut the wrap into squares and quickly individually wrap each bar.

[Recipe Courtesy of Gluten Free Gallery]

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