Note: you may have to add more water or more flour to this mixture, depending on the weather in your area, or the humidity in your kitchen.
I have modified this recipe (changed out ingredients and cooking time/temperature) I found on Celiac.com by Becky Ilog.
2 packages of active dry yeast
1 and one half cups of water at 110F
1 teaspoon brown sugar
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch
4 teaspoons guar gum
For the wash, use one egg and water in equal parts.
Kosher Salt or Coarse Salt
Sugar and Cinnamon
Garlic and Mozzerella
Mix first 4 ingredients in a large bowl. Let rest for 5 minutes.
Mix rice flour, tapioca flour, potato starch, xanthan gum in a medium bowl. Put half the flour mixture into the yeast mixture. Mix with a hand electric mixer on low speed until all ingredients mixed in. Add the other half of the flour. Mix with the mixer until well combined. Do not over beat.
Grease a bowl with Crisco or a few teaspoons of vegetable oil. Transfer the dough to this bowl and turn dough over so that it is greased on all sides. Cover with a damp towel. Let rise in a warm place for 1/2 hour to an hour (I let mine rise for 30 minutes and it turned out just fine, doubled in size).
Preheat the oven to about 375°F, Divide dough into equal pieces (I was able to make 10, her recipe says 8. If you do them too large, they fall apart more easily...
Gently roll each into a rope with your hands and/or on waxed paper. The dough is fragile and will come apart easily so rest the parts that are not between your hands on the waxed paper so that it is supported. Shape the rope into a pretzel shape.
Use the egg wash and then put the desired topping on the pretzels.
Cook for about 15-20 minutes in the oven.
They will be a faint tan but not brown. Remove cookie sheet from oven when done.