Monday, 06 March 2017 12:26

Allergen-Free Pretzel Recipe for Lent

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If you have any of the major allergy problems in your house, this is a perfect recipe to try out. I always make it for my kids on fridays during lent. 


3 tsp instant yeast

1 ½ cups warm water (105 degrees)

2 Tbsp sugar

4 Cups gluten free flour blend

1 tsp of xanthum gum (if not included in the GF flour blend)

1 tsp of salt

For soak:

1 Cup water

2 tsp baking soda

For topping:


¼ cup melted non-dairy butter of choice

How do I make it?

Preheat oven to 425 degrees

Combine yeast, warm water and sugar. Let set until bubbly. Whisk flour, salt, and xanthum gum together. Add dry ingredients to yeast mixture and knead until combined. Grease a medium to large bowl and cover. Let rise for 30 minutes. Roll and shape into pretzels or sticks. Combine water and baking soda. Soak each pretzel in the mixture until covered. Salt them to taste. Let them rest for 5-10 minutes. Bake at 425 for 12-15 minutes until they begin to brown. Melt butter and dip or coat before serving.

Enjoy on Fridays in Lent!


EvieDayEvie Day is a homeschooling mom from Orange Park, Florida. She has two children ages 8 and 10. She has been married to her husband Mike Day for 12 years. Evie graduated with a BFA in Acting from Florida State University. She has been a homeschooler for 6 years and dabbles in acting coaching, drama classes for homeschoolers, and acting on stage. Evie volunteers at Lumen Entertainment´s Film Camp and is currently working with both Lumen Entertainment and the Catholic Writers Guild of Jacksonville, Florida. She has co-written a book with her husband, Expectant Joy, which is a prayer resource for couples who wish to pray through each trimester of their pregnancy. Evie enjoys living the Liturgical Year with her family, playing geeky games, running, doing Shakespeare monologues in the bathroom and dancing in her living room.