From Carol Fenster's book Cooking Free:
1 tbs. active dry yeast
1/2 cup sorghum flour or brown rice flour
1/2 cup tapioca flour
2 tsp. xanthan gum
1/2 teaspoon salt
1 tsp. onion powder
1 tsp. unflavored gelatin powder
2/3 cup warm milk (cow, soy or rice)
1/2 teaspoon sugar or honey
1 tbs. olive oil
1 tsp. vinegar
1 large egg white, beaten to foam or olive oil
1 tbs. coarse salt
1. In medium mixer bowl, blend dry ingredients on low speed. Add milk, sugar, oil. and vinegar. Beat for 3 minutes at high speed. The batter will be soft.
2. Place dough in large, heavy-duty reclosable bag that has a 1/4 inch opening for small pretzels or 1/2 inch opening for large pretzels cut diagonally on one corner. Squeeze dough through opening in straight sticks onto greased baking sheet. Hold bag upright to squeeze dough out. Also, hold bag with seam on top, rather than at side. Brush lightly with egg white or olive oil. Place pretzels in warm place to rise 10-15 minutes or until pretzels reach desired size.
3. Preheat oven to 400 degrees F. Sprinkle pretzels with coarse salt and bake about 15 minutes, until they are dry and golden brown.