FOOD PHILOSOPHER® GOES WHEATLESS
THESE CHEWY, CRUSTY BREADSTICKS ARE QUICK AND EASY TO MAKE
and sure to please those around your table. Make them to serve along side soups and salads for a hearty meal or as a lighting fast gluten-free bread for holiday tables. In our homes, we liked the breadsticks sprinkled with coarse salt, but you can top them with your own favorite spices.
Food Philosopher’s® Gluten–Free
Makes 14 breadsticks
1½ cups Bread flour mix A*
2 Tbs. granulated sugar
2 Tbs. sesame seeds
1 tsp. xanthan gum
½ tsp. salt
1¼-oz. packet dry quick rise yeast granules
1 tsp. olive oil
¾ cup plus 1 tablespoon water (110°)
- Spray large baking sheet with baking spray.
- Mix all dry ingredients in large bowl of electric mixer. Pour olive oil and warm water (110°) into mixing bowl; mix until just blended. Scrape bowl and beaters and then beat at high speed for 2 minutes.
- Scoop dough into medium-sized pastry bag (or large plastic bag with tip cut off). Pipe dough onto baking sheet to make 14 8-inch long by ½-inch wide breadsticks that are 1-inch apart from each other. Cover with light cloth and let rise in warm place (about 80°) for about 30 minutes, until dough has about doubled in size.
- Place shelf in center of oven. Preheat oven to 400° while breadsticks are rising. To make breadsticks topped with coarse salt (or spice): spray breadstick dough evenly with baking spray and sprinkle salt over the top. To make light-colored but very crisp breadsticks, do not spray with cooking spray. The fat in the spray makes the crust darker, but a bit more tender.
- Bake breadsticks in center of preheated oven for about 20 minutes until golden brown all over and crisp on bottom (breadsticks made without baking spray on top will be lighter). Remove from pan and serve immediately (they are best when fresh).
Store any leftovers tightly-wrapped in the refrigerator. To reheat, freshen breadsticks by sprinkling with a bit of water, wrap in foil, and warm in preheated 350° for about 15 minutes; open foil for last 5 minutes.
Dry ingredients can be mixed ahead and stored in plastic containers for future use. But do not add yeast until just ready to bake bread.
* This recipe makes 3 cups of Bread Flour Mix A:
1 cup millet flour, ½ cup sorghum flour, ½ cup corn starch, ½ cup tapioca flour (also called tapioca starch), and ½ cup potato starch. Find directions for mixing and measuring gluten-free flours in the gluten-free archive on this website.
©2010 by Claudia Pillow and Annalise Roberts