Soft Breadsticks - Gluten Free
I love the taste of home made bread, and I've been having difficulty finding a good recipe that I can make with "normal" ingredients, and that doesn't need a bread machine or make a dozen loafs. I've tried a couple that were not so successful. (In the words of my husband: Well, it'll keep us from dying. 😏)
I finally found one, that at first looks "iffy" but they turned out great.
(Link to original poste at the end of the recipe.)
Soft Breadsticks - Gluten Free (Ready to Eat in 45 Minutes)
Prep Time 17 min / Cook Time 18 min / Rise time 10 min / Total Time 45 min / Servings 6 breadsticks
- 2/3 cup water
- 1 Tablespoon active dry yeast
- 2 Tablespoons white sugar
- 260 grams gluten free flour blend about 2 cups
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 large egg
- 1/3 cup olive oil
- 1 teaspoon apple cider vinegar
- 1 Tablespoon olive oil
- Sprinkling of Italian seasoning
- Sprinkling of coarse salt
- Prepare a baking sheet by lining it with parchment paper and brushing it with a dab of olive oil. Set aside.
- Measure water into a 2 cup measuring cup and set in the microwave for 30 seconds to warm slightly.
- Add in the yeast and sugar and mix well. Set aside to proof for 5 minutes.
- While the yeast is proofing, in the bowl of a stand mixer, add flour blend, xanthan gum, salt and baking powder. Mix until incorporated.
- Add the egg, olive oil, cider vinegar and yeast mixture to the flour mixture.
- Mix on low speed for 20 seconds. Stop the mixer and scrape the batter down.
- Turn mixer to medium and mix for 3 minutes.
- Scoop dough into a quart size plastic baggie and cut a 1 inch wide hole in a corner of the bag.
- Pipe 6 breadsticks onto the prepared pan in 8 inch long tubes.
- Set pan in a warm place to rise slightly, about 10 minutes.
- While breadsticks are rising, preheat oven to 350 F.
- Bake for 15 – 18 minutes or until the tops are golden brown. Remove from the oven and set aside to cool slightly.
- Brush each breadstick with olive oil and sprinkle with Italian seasoning and coarse salt. Serve warm.
|Before it went into the oven|
|Just out of the oven|
- Ingredients should be at room temperature.
- Make sure to proof the yeast before adding it to the recipe.
- Use a plastic baggie to act as a 'piping bag' for uniform size breadsticks.
- Serve warm.