Be Free For Me Blog

Let’s face it … everyone loves pretzels! They’re fun for snacking, soup toppings, appetizers and even for desserts (Yes… Desserts! More on that later!)

And if you haven’t tried Gratify Foods Gluten-Free product line, you must!

They make tons of gluten-free items, including Pretzels, Pretzel Crackers, Pretzel Thins, Baked Crackers, Covered Pretzels (YAY to chocolate and yogurt covered pretzels!) and even some super-fun DESSERT holiday pretzels (YUM to White Chocolate & Peppermint Covered Pretzels or Dark Chocolate & Peppermint Covered Pretzels).

All of their items are certified gluten-free, and many are also egg-free, dairy-free and Non-GMO (Check out their website for more details).

A total of two (2) BeFreeForMe members will be selected to win a pack of the Gratify Gluten-Free Sea Salt Pretzel Thins.  One winners will be randomly selected from the entries received before Tuesday, December 6, 2016 at 11:59 PM EST, and one more winners will be randomly selected to win from the entries received between Wednesday, December 7 and Tuesday, December 13, 2016 at 11:59 PM. SO – make sure you enter to win two times!

How can you win?
Easy?

Reply to this blog and tell us your favorite type of Gratify snack! (Is it the traditional Sea Salt Pretzels? Or maybe the Milk Chocolate Covered Twists? Or maybe the Peanut Butter & Milk Chocolate Twists?)

Good luck, get snacking… and as always,
Be Free!

It’s Super Bowl Sunday! Yes, the big-boy of all football games is finally here. And if you’re like me and my friends we plan to watch the big game while snacking, and snacking, and snacking.

After all, what would the Super Bowl be without eating, right?

So, if you’re looking for a really good gluten-free snack that everyone will love, get yourself some Snyder’s of Hanover Gluten-Free Pretzels. They come in twists and sticks.

These gluten-free pretzels have a buttery and crispy snap. They taste like the real-deal.

Perfect for game-time, or anytime, this week’s Friday Favorite on BeFreeForMe.com goes to Snyder’s of Hanover Gluten-Free Pretzels. Congrats!

The snow is thawing, the days are getting longer – and our beloved Red Sox have started to practice down in Fort Myers: All true signs that Spring is surely on the way.

And with every thought of another World Series pennant and warm evenings spent at Fenway Park, I can’t help myself from yearning a hot & fresh soft pretzel sprinkled with salt and smothered in yellow mustard – one of the things I miss the most since going gluten free.

So I got my measuring cups, bowls and thinking-cap out and started playing around in the kitchen to come up with a gluten-free soft pretzel recipe that would rival any ball parks concession stand – and came up with this winning recipe. I think you’ll find it a home run too.

ADDITIONAL NOTE: So many (and I mean tons!) of people have contacted me about purchasing the Pamela’s Gluten-Free Bread Mix to make these pretzels. For quick and easy ordering, check out this link for ordering the mix on Amazon:

Pamela’s Products Wheat-Free & Gluten-Free Bread Mix, 19-Ounce Packages (Pack of 6)

Or for a larger size check out this link:  Pamela’s Products Amazing Wheat Free & Gluten-free Bread Mix, 4-Pound Bags (Pack of 3)

BeFreeForMe’s Gluten-Free Soft Pretzel Recipe

One 19-ounce package of Pamela’s Gluten-Free Bread Mix (includes the yeast packet)
1 teaspoon granulated sugar
½ teaspoon salt
1 1/3 cup warm water
¼ cup canola oil

For boiling pretzels:
10 cups of water
½ cup of baking soda

For brushing on pretzels:
1 egg
1 ½ tablespoon milk

Butter or margarine, for lightly greasing parchment paper

Some ideas for sprinkling on pretzels:
Pretzel salt / Kosher salt / Sea salt
Cinnamon and Sugar
Parmesan cheese
Sesame seeds
Poppy seeds
Garlic Salt

In a large bowl combine together the bread mix, the enclosed yeast packet, sugar, ½ teaspoon salt, 1 1/3 cup of water and the canola oil. Using a stand mixer, mix for about 3 minutes (or carefully using a hand-blender, on lowest speed, blend until almost blended. Note: Be very careful since the dough will be sticky so it will require a constant stopping of the blender to remove dough from the attachments. After blending, remove from the bowl and knead by hand on a surface dusted with gluten-free flour or corn starch until well combined.

Next, divide the dough into seven equal portions. Working one portion at a time and using the palms of your hands, roll the dough into 18″ to 22 inch “snake-like” lengths. Next make the length of dough into a “U” shape (Figure 1). Cross over the top ends (Figure 2) – and then bring them back towards yourself, to make a pretzel like shape (Figure 3). After each pretzel is made, place on a parchment lined baking sheet.

Let pretzels sit, unrefrigerated for about 1 to 1 ½ hours.

When ready to cook, preheat oven to 400 degrees F.

In a large sauce pan or crock pot, bring 10 cups of water combined with the baking soda to a boil. Using a slotted basket (or a large slotted spoon) place each pretzel – one at a time – into the boiling water for about 40 seconds. Remove the pretzel from the boiling water, and place them side-by-side on a baking sheet, that is covered with parchment paper which has been lightly greased with butter or margarine.

In a small bowl whisk together the egg and the milk.

Pat each pretzel dry and brush with the egg and milk combination. Next, sprinkle with your choice of topping. (Some ideas: Kosher / pretzel salt, cinnamon & sugar, Parmesan cheese, sesame seeds, poppy seeds).

Bake in the oven just about 15 minutes – or until pretzels are browned.

Serve immediately. Note: Serve with yellow mustard or other dipping sauce if desired.

Makes 7 pretzels.