Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Gluten-Free Bread Sticks




Source of Recipe


Sandra J. Leonard from The Gluten-Free Baker Newsletter


Recipe Introduction


These are "bet you can't eat just one" bread sticks. A soft and chewy center but wonderful crunchy crust. They are best eaten the day they are made and served warm. Get the kids involved by having them help roll bread stick ropes!

Yield: 1—1-1/2 dozen bread sticks



List of Ingredients




* 1 packet dry yeast, quick rising
* 1/4-1/2 cup warm water
* 1 Tablespoon sugar
* 1/4-1/2 teaspoon salt
* 1-1/2 Tablespoons olive oil
* 1 egg or egg substitute
* 2 cups rice flour
* 2 teaspoons xanthan gum
* 3 Tablespoons dry milk powder *
* 1 cup gluten-free baking mix **

Egg Wash

* 1 egg, beat well
* 1 Tablespoon water
* Pinch of salt
* Beat egg , salt and water together to use as egg wash.
* Sesame seeds—optional
* Onion or garlic, finely minced—optional
* Poppy seeds—optional
* Coarse salt—optional
* Parmesan cheese, grated—optional

Gluten-Free Baking Mix

* 4 cups white rice flour
* 1-1/3 cups potato starch flour
* 2/3 cup tapioca starch flour.

* Mix flours together very well. Measure out amount needed for recipe. Store in a covered container for future use.
To store for prolonged time, refrigerate.

Recipe



In bowl, soften dry yeast in 1/4 cup warm water. Stir in the sugar, salt, olive oil and egg.

Mix the flours, xanthan gum, sugar, salt, dry milk powder together. (A whisk is handy to mix dry ingredients.)

Mix the dry ingredients with wet mixture and blend to form a dough. Turn dough out onto a lightly floured surface.

Knead by hand a minute or two until the dough feels smooth and is no longer tacky feeling to the touch. (If dough is still a bit tacky, work in a slight bit more rice flour. If the dough is too dry, add a teaspoon of water and knead 8-10 more times.)

Flouring your hands, shape dough into a log shape about 8" long. With a long, sharp knife that has been dipped in flour, cut the dough in half lengthwise.

Cut each half piece of dough into 6—8 pieces. With floured hands, roll each small piece of dough to form a pencil-like stick. Make the sticks 10—12 inches long and about 1/2 inch in diameter. Smooth each stick as you work. Repeat until all the dough pieces are shaped into bread sticks.

Place bread sticks on a greased baking sheet about 2" apart. Cover lightly with plastic wrap that has been sprayed with vegetable oil on one side.

Allow to rise in a warm place until doubled (30—60 minutes). Gently brush egg wash on each bread stick. Sprinkle with one of the suggested options.

Bake bread sticks in a hot oven 425 degrees, for about 12—15 minutes or until sticks are crusty and brown.

* To make long, thin, crunchy breadsticks (not soft inside):

Roll dough out until it is 1/4—1/2-inch thick.

Using a sharp knife, cut into 1/2-inch sticks. Carefully place each stick on baking sheet.

Bake until crispy. Baking time will depend on thickness and width of breadsticks. Test for doneness for your particular breadsticks. Sticks may be twisted slightly for a different look.

Notes:

* To make in a food processor:

Place dry ingredients in processor, pulse to mix. Add remaining ingredients. Remove dough from processor just before dough forms a ball. Turn out on floured surface and follow directions above.

*To make in a bread machine on a dough/manual setting:

Place wet/dry ingredients in bread machine in order manufacturer suggests. Start machine and allow all ingredients to mix well. When ingredients are well blended, stop machine and remove dough. Turn out on floured surface and follow directions above.

If making the purchase of a pan for breadsticks, purchase one light in color. Pans with perforations work just fine. See tip below.

Kitchen Tips

Place dry ingredients in bread machine, set machine to dough/manual setting, push start/on button. Allow just the dry ingredients to mix well for one minute. This will take the place of sifting and mixing the ingredients. Add wet ingredients slowly to the baking container while machine is still mixing.

If using a perforated bread stick pan, line the pan with parchment paper. To assist with holding the parchment paper in place while laying breadsticks in the pan, use spring clothespins on each side of the pan, keeping parchment paper in place. Remove the clothespins from pan/parchment before baking.