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Gluten Free Breadsticks
3 ½ cups Bob's Red Mill Gluten Free All Purpose Baking Flour
1 package of Active Dry Yeast or 2 ¼ tsp. Jar Yeast
2 tsp. Salt
Optional: Herbs to taste,, to go along with your meal.
1 ½ tsp. Xanthan Gum
1 tsp. Unflavored Gelatin
1 1/3 cups warm water 110*
2 TBL. Olive Oil
1 TBL Honey
Measure flour, yeast, salt, herbs, xanthan gun and gelatin into a KitchenAid mixer Bowl (Or you can do this by hand). Using the Paddle mix together.
Add the Water, olive oil and honey. Mix thoroughly until combined about 1 minute. The dough will be sticky. Place in a greased bowl. Shape the dough into a ball using wet/damp hands.
Cover and rise 45 minutes in a warm place. Punch down the dough and rest for 15 minutes.
Pre-heat oven to 400* (See Note)
Place the dough on a slightly floured counter, using the Gluten free All purpose baking flour.
Divide the dough into 16 pieces
Take each piece of dough and dip it in a little bit more of the Flour and roll into a log between your palms. Then place down on the lightly floured counter top and roll out to the size you would like for your breadsticks.
Line 2 large cookie sheets with parchment paper. Transfer the breadsticks to the prepared pans.
If desired brush the breadsticks with water and sprinkle on Sesame and or Poppy Seeds.
**(NOTE)** In the video I preheated the oven to 450*. My oven runs hot so my breadsticks came out a bit dark. Next time I will lower the temperature to 400*. I baked them for 10 minutes then turned them over.
I took some Olive Oil and Garlic Powder and mixed them together in a small bowl and brushed on the breadsticks. I continued to bake them for an additional 15 minutes.
Bake until golden brown, crispy and done in the center.
Cool slightly on a wire racks. Serve warm.
These tasted great dipped in the Spaghetti Sauce I made. They would go along well with Stews and Soups too.
I froze the leftovers. I will re-heat them in the oven for a few minutes.
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