Snyder's Gluten-free Pretzels

I love to share information on products that I find, try, and love.  This is one of those products.  I was in my local gluten-free market not too long ago and I spotted these pretzels.  They are made by Snyder's which also makes regular pretzels.  I use to love the regular Snyder's pretzels so I decided to try their gluten-free version.  I don't think they have been on the shelves very long but it is still exciting that such a large company is creating gluten-free alternatives.  They came in a couple of varieties, a large bag or 100 calorie snack size.  I bought the 100 calorie snack size because I sometimes can't eat a whole bag of something before they go stale.  The snack size is perfect because I can put it in my purse and take it with me or just grab a quick snack out of the cabinet. 

These are delicious pretzels that live up to their brand name.  They have a perfect texture and taste.  I recommend these to any pretzel lover.

American as Apple Pie

I am one of those people who believe it is not truly dessert unless it is chocolate.  I would much rather have a chocolaty dessert, and I mean chocolaty, than any other kind.  That being said, my husband and friends do not always share the same perspective.  For the 4th of July I made an apple pie.  What could be more American?  I also thought it was fitting for the month of June because of the start of the Olympics.  Go Team USA!  The apple pie was hit at our party.

Ingredients:

Filling:

3/4 cup sugar
1 1/2 Tablespoons cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
6 cups peeled and sliced apples

Crust:

1/2 cup white rice flour, sweet rice flour, tapioca flour, and soy flour
1/2 teaspoon salt
1/2 cup shortening
6 Tablespoons cold water.

1.  Pre-heat the oven to 375 degrees
2.  In a large mixing bowl combine, sugar, cornstarch, cinnamon, allspice, and nutmeg
3.  Add the peeled and sliced apples and toss to coat the fruit with the mixture
4.  To make the crust use a separate bowl
5.  Whisk together the flours and salt
6.  Using a fork cut in the shortening until the dough consists of tiny pea-sized balls
7.  Add the cold water gradually, continuing to mix the dough
8.  Separate the dough into equal pieces (one for the top crust and one for the bottom)
9.  Roll the dough out (on a floured surface, I used tinfoil for easy transfer) to be thin enough to cover the top of the pie and the pie plate
10.  Place half of the dough in the pie plate, smoothing as needed
11.  Add the apple mixture to the pie plate
12.  Cover with remaining dough
13.  Bake for 30-35 minutes

*You can brush melted butter on the top of the crust if desired.