Gluten Free Fantasy Breadsticks
Source of Recipe
Christina G
Recipe Introduction
Origins Unknown
List of Ingredients
100g / 1 cup cornflour / cornstarch
50g / 1/2 cup of potato flour
100g / 1 cup brown rice flour
1.5 tsp dried yeast
0.5 tsp xanthan gum
1 tbsp sugar
0.5 tsp salt
50g / scant 1/4 cup dairy free spread
180ml (approx) tepid water
Recipe
If you are desperate for breadsticks for your grumpy, crimson-cheeked, teething baby to chew on; please don't be put off by the salt and pepper pictured on these breadsticks. The lovely hostess added that for her grown up party. You don't have to though; simply leave them naked.
Heat the oven to 190 degrees celsius and line a baking tray (or two) with baking parchment
Put the cornflour, potato flour, rice flour, dried yeast, xanthan gum, sugar and salt into a large mixing bowl. Mix with a mini whisk to ensure even distribution of ingredients
Put the dairy free spread into the bowl, and rub it in to the flours until the mix resembles fine breadcrumbs (my eldest daughter came up with that plan; she's so clever)
Add the tepid water a little at a time, you may not need it all. You should end up with a thick mix, a bit like a thick cake mix. Beat with a wooden spoon for a minute or so, to incorporate all the ingredients and to get rid of any lumps
Now, take a piping bag and choose a thin nozzle; mine measures about 5mm in diameter
Dollop some mix into your piping bag and very gently pipe long, elegant breadsticks onto the baking trays
Pour some olive oil into a bowl and painstakingly brush the surface of each stick with oil. I used my finger, but one of those silicone pastry brushes would probably be quicker. If you want to season the sticks, sprinkle over some sea salt and black pepper
By the time you've piped out all of the mixture and daubed the sticks in oil, you can put the baking tray straight into the oven - no need to leave them to prove
Bake for about 10 minutes or until they are golden brown
Remove from the oven and allow to cool.
**Note from member:
Just my own opinion, not sure if others have tried it. couldn't get the dough thin enough to put through a thin nozzle to pipe out. so it was a larger nozzle. it took 4 times as long to cook, never got hard like a breadstick or teething biscuit. its quite soft and to be honest I did not like the taste at all. takes plenty of salt to make it edible and that just because I love salt. but will serve it tonight with my pizza pasta so we will see if they set up any better.
JMHO.
Theresa
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