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Gluten and Dairy Free Pretzel Bites

Gluten and Dairy Free Pretzel Bites

Need a yummy game day snack?! I got a great one for you! While scrolling through Pinterest (where MOST of my recipes come from) I found the pretzel bites recipe from the blog Fooduzzi and knew I had to try it! You can get the original recipe here.

I made a few changes, so here is my adapted recipe!

Prep: 20 minutes      Cook: 20 minutes    Makes about 30 pretzel bites

Ingredients:
• 1 packet instant dry yeast

• 1 and 1/2 cups warm water

• 1 tsp. salt

• 1 Tbsp. raw sugar

• 3.5-4 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

• 9 cups water

• 2/3 cup baking soda

• For topping: “everything” bagel seasoning, salt, etc.

Directions:

1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper. (I had to use two baking sheets)

2. Add yeast, water, salt, and sugar in a bowl and whisk together. Using a hand mixer on the medium-low speed, slowly add your flour to the mixture until combined. The dough should come together and not be too sticky. (The original recipe uses a stand mixer with the dough attachment, but we only have a hand mixer and it worked just fine!)

3. Meanwhile, bring your water and baking soda to a boil in a large pot.

4. Turn the dough out on a floured surface and form into a flat circle. Cut into 2-inch strips, then cut each strip into 1 and 1/2 – 2 inch bites.

5. Take 5-10 bites and carefully drop them in your boiling baking soda water for 20-30 seconds. Carefully remove with a slotted spoon and place on your prepared baking sheet. Sprinkle with desired toppings – I used salt. Continue this process until all of the bites are boiled and topped.

6. Bake 18-22 minutes, or until the pretzels are nice and golden brown on the outside and cooked through on the inside. Serve immediately – these get really dense and chewy after a few hours at room temperature.

These are seriously AH-mazing! They were easy to make and I love how few ingredients there were. I made them Sunday after church and my husband and I ate almost all of them in one sitting while we watched the Panthers play! Next time I want to try a new topping like cinnamon sugar! They would be a tasty sweet snack too!

Happy cooking!

xoxo,

Grace

Maybe It’s The Food??

Maybe It’s The Food??

Allergies, stomach aches after you eat, feeling in a fog, tired, headaches? These have all been symptoms of friends and family I know who have found out they have an intolerance to certain foods. This was also me. I’ve been asked numerous times how I became gluten and dairy free, and what exactly I eat; so I thought I would share everything with you all!

I am not the only one in my family with a food intolerance. Both my sister and dad are also gluten free. My first symptom I noticed was I started having headaches everyday. I was getting plenty of sleep, drinking enough water, and all my vitamin levels were normal. However, I started realizing after I ate I would feel bloated or nauseated, especially after eating at a restaurant. After discussing with my mom, I decided to have a food panel test done at an Integrative Health Doctor. They take a blood sample and after a few weeks I found out which foods I was sensitive to. A food intolerance is when you have difficulty digesting certain foods. It is similar to a food allergy, except it may come on gradually over a longer period of time. Because I ate gluten and dairy foods my whole life it “messed up” my gut. This is sometimes referred to as “leaky gut syndrome”; which is the result of damage to the intestinal lining, making it less able to protect the internal environment as well as to filter needed nutrients and other biological substances. As a consequence, some bacteria and their toxins, incompletely digested proteins and fats, and waste not normally absorbed may “leak” out of the intestines into the bloodstream.” After seeing my doctor I began my new diet and started taking probiotics. Probiotics are the good bacteria in your body and can help heal your intestines.

So I will admit it was really hard at first. When I went to the store for the first time after changing my diet I cried in the middle of the cookie aisle; what was I going to eat?! I started doing research, changed up recipes I loved, and talked with my family on what they ate. Fast forward almost two years later…it really isn’t too bad! And I feel SO much better.

If you are thinking about changing your diet, or have recently found out you have a food intolerance I have some tips for you!

1.Take everything out of your house you can’t have. No need to tempt yourself! Out of sight out of mind

2.Things to think about when going to the store:

-Most grocery stores have labels on the shelves of items that are gluten free

-Some stores even have their own gluten free section

-What to look for in labels: you will need to check out the ingredients on everything! If it doesn’t have a “certified gluten free” label you will want to make sure it does not have something you are sensitive to. The easiest way to tell if something does or does not contain gluten and dairy is after the ingredients there is a section that says, “CONTAINS:” This will list all the main food allergies such as wheat, milk, nuts, soy etc. It is still a good idea to read all ingredients though.

3.Yes it is more expensive….BUT if you search various grocery stores and do your research you can find some good deals!

4.You CAN have desserts! They make a lot of gluten/dairy free cookies, brownies, cupcakes, cakes, pies, and ice cream

5.Google it. I have googled countless recipes when I am craving something. I cooked our whole Thanksgiving dinner gluten and dairy free (including macaroni & cheese and pumpkin pie!)

6.Here are some dairy free alternatives for milk and butter: almond, soy, coconut, and rice milk and Earth Balance and/or Smart Balance Butter

7.When going to a restaurant:

-It is important to tell the waiter/waitress you have food allergies

-Ask if meats are cooked in butter (if so, see if they can cook yours in oil)

-I love the Find Me Gluten Free app on my phone. It is great when traveling to unfamiliar cities to see what restaurants are close by

-Ask if they can change their gloves to avoid cross contamination

-Be aware that some fast food restaurants cook all their foods in the same fryer

Great Fast Food/Chain restaurants that offer gluten and dairy free options:

-Chipotle

-Chick fil a

-Noodle Company

-Jimmy Johns

-Domino’s Pizza

-Brixx Pizza

-Red Robin

It hasn’t been easy, but it is worth it. My hope is I inspire others to think about what you put in your body, and even the symptoms you may be having. I am not perfect. I eat way too much sugar and gluten free bread everyday, but I do feel like I have allowed my body to heal and I have a greater appreciation for what I do eat.

xoxo,

Grace

Easy Gluten Free, Dairy Free No Bake Cookies

Easy Gluten Free, Dairy Free No Bake Cookies

You read right…yes, there are yummy desserts that are gluten and dairy free!!!

As I mentioned in my first blog post I have an intolerance to gluten and dairy. Over a year and a half ago I took a food panel test because I was experiencing severe headaches everyday and stomach issues after I ate. Now you may be wondering how do you cut out gluten and dairy?! It actually isn’t as hard as you think. Many restaurants offer options for those with allergies and I have learned how to adapt many recipes!

These cookies are so easy and quite addictive! I got this recipe from the Food Network website and adapted it:

Ingredients:
2 cups sugar
1/2 cup soy milk
1 stick (8 tablespoons) non-dairy butter (I use Earth Balance butter)
1/4 cup unsweetened cocoa powder
3 cups old-fashioned gluten free rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt

Directions:

1.Line a baking sheet with wax paper or parchment.

2.Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.

3.Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

I like to immediately put them in the fridge so I can enjoy them faster!

No one will know the difference, happy baking! 🙂

xoxo,

Grace