·         1 Tbs. active dry yeast

·         1 cup Gluten Free Pantry French Bread and Pizza Mix

·         1 Tbs. powdered dry milk

·         1 tsp. xanthan gum

·         1 tsp. onion powder

·         1 tsp. unflavored gelatin powder

·         2/3 cup warm water

·         1 Tbs. olive oil

·         1 tsp. cider vinegar

·         1 large egg white, beaten to a foam

·         2 tsp. coarse salt

·         vegetable spray

 

In a large bowl, combine the first six ingredients and mix well. Combine the water, oil and vinegar and beat into the dry ingredients. Beat on high speed for 3 minutes.

 

Preheat the oven to 400 degrees. Spray the inside of a heavy-duty plastic bag with vegetable spray. Transfer dough to bag and cut a ¼-inch opening diagonally in one corner. Line a baking sheet with parchment paper or coat a cookie sheet or breadstick pan with vegetable spray.

 

Squeeze the dough into a ball in the corner of the bag with the cut edge. Squeeze dough into 15 or more pretzel sticks. Brush with egg white then sprinkle with salt.

 

Set in a warm place to rise for 10-15 minutes. Bake 20-30 minutes or until dry and golden brown. Cool completely and store in an airtight container or freeze for future use.

 

For crispier pretzels, spray uncooked dough with mixture of 1 tsp. baking soda and 1 cup warm water. Bake until brown and crusty (about 20-25 min.)