Sometimes you want bread, but you want it now… not hours from now! Right?
Gluten-Free Breadsticks
So, why not try these simple, yet delicious breadsticks.
As you read this, I am demonstrating how to make them at the Bob’s Red Mill Cooking School in their fabulous kitchen.
Even if you can’t attend my classes, you can make them at home for family or guests. You will have a hard time resisting the temptation to bite into one right after they come out of the oven!
Gluten-Free Breadsticks
Adapted from Gluten-Free 101 (Savory Palate, Inc.) by Carol Fenster
These cute little breadsticks are so easy you’ll make them again and again. For bigger breadsticks, extend the rising time or cut a bigger hole in the corner of the bag so it extrudes more dough. Adjust the baking time accordingly.
YEAST MIXTURE
1 tablespoon active dry yeast
1 cup warm (110°F) milk of choice
1 teaspoon sugar
DRY INGREDIENTS
2/3 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
2 teaspoons xanthan gum
1 teaspoon onion powder
1/2 teaspoon salt
ADDITIONAL INGREDIENTS
1 tablespoon olive oil
2 teaspoons cider vinegar
1/4 cup Parmesan cheese or soy Parmesan
1 1/2 teaspoons Italian seasoning plus poppy seeds, or sesame seeds, for garnish
[1] Preheat the oven to 400°F for 10 minutes; then turn it off and keep the door closed. Dissolve the yeast and sugar in warm milk and set aside to let foam for 5 minutes. Grease a 13×9-inch rimmed baking sheet (not nonstick) or line with parchment paper.
[2] In a medium mixer bowl, beat the yeast-milk mixture and remaining ingredients (except Italian seasoning and seeds) with an electric mixer on low speed for 30 seconds, and then on medium speed for 1 minute. The dough will be soft and sticky.
Gluten-Free Breadsticks Rising in the Oven
[3] Transfer the dough to a gallon, heavy-duty resealable storage bag. With scissors, cut a 1/2-inch diagonal in one of the bottom corners of the bag. (This makes a 1-inch circle.) Squeeze the dough out of the bag onto sheet in 10 strips, each 1-inch wide by 6-inches long. For best results, hold the bag of dough upright as you squeeze, rather than at an angle. Also, hold bag with the seam on top, rather than at the side. Spray the breadsticks with cooking spray; sprinkle with Italian herb seasoning and seeds.
[4] Place the breadsticks in the oven to rise for 20 to 30 minutes. Then, leaving the breadsticks in the oven, turn the oven to 400°F and bake the breadsticks until golden brown, about 15 to 20 minutes. Rotate the position of the baking sheet halfway through baking to assure even browning. Cool the breadsticks on the baking sheet on a wire rack for 10 minutes, then transfer the breadsticks to the wire rack to cool until just slightly warm.
Carol’s Tips:
[1] Be sure to use a heavy-duty resealable bag; less sturdy bags are prone to breaking.
[2] Hold the bag with the seam-side up (facing you) for prettier-shaped breadsticks.
[3] The Italian seasoning adds flavor, but poppy seeds and sesame seeds add pizzazz, so use them.
[4] Breadsticks are best when made with cow’s milk and real Parmesan. For the dairy-sensitive, plain soy milk works well instead of milk and soy Parmesan by Galaxy instead of Parmesan.
[5] Finally, as they say “practice makes perfect.” Once you get the hang of it, squeezing the dough out of the bag will seem easy.
