My gardener has decided that he needs to eat gluten free. Gluten free baking
sure has changed since when I used to make it. Now you can buy "Cup for Cup"
flour that can be subbed for AP flour in your favorite recipes. I no longer
have to buy 4 or 6 different flours and Xanthan Gum and other things to
concoct my own flour mixes. And I no longer have to use special recipes. Not
sure about the pretzels though. The recipe on the KA website says to use a
bath of much more water than I would normally use, a much smaller amount of
baking soda and some sugar. I do remember making GF bagels and putting them
in a sugar bath but the end result was nothing like a wheat bagel.

Anyway... I made zucchini bread which IMO is the best GF bread there is. I
think because there is so much in it that you can't tell it is GF. I also
made cottage cheese bread. I wound up having an extra container of cottage
cheese that expired today. That recipe was super easy. Cottage cheese, eggs,
sugar, flour, walnuts an baking soda. I did add cinnamon and ginger because
he loves those flavors. And I brushed melted butter over the top and sides.

I did not have three medium sized eggs as the recipe called for. I had large
eggs. Two was not enough. I added three. I also had to add more cottage
cheese and even some water as the dough was too dry. I realize that
different brands of cottage cheese have different amounts of moisture. I
have the Alpenrose brand which is on the drier side. The loaf was done at
the recommended bake time.

The zucchini bread was far too most for some reason. I had to bake it a lot
longer than called for but both look and smell very good. I can't try them
as they contain eggs but he sure seems to like them!