by Sandra J. Leonard
from The Gluten-Free Baker Newsletter
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
* See Ingredient Source Below
** 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.
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.
If you wish 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.
Bread stick dough can be made 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.
Bread stick dough can be made 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.
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.
Barbara's (brand name) Mashed Potato flakes. This brand is available in most health food stores. Address: Barbara's Bakery, Inc., Petaluma, CA 94954
Sanalac (brand name) non-fat dry milk powder. Address: Hunt-Wesson, Inc., P.O. Box 4800, Fullerton, CA 92634
Sure-Jel (brand name) is a fruit pectin powder that is used in making jams and jellies. Available in most supermarkets.
All gluten-free flours and xanthan gum are available mail order from: Ener-G Foods, Inc., P.O. Box 84487, Seattle, WA 98124-5787 Phone: 1-800-331-5222. Many health food stores carry these gluten-free flours also.
Sandra J. Leonard was editor of The Gluten-Free Baker Newsletter a quarterly newsletter of home kitchen tested gluten-free recipes. The Gluten-Free Baker Newsletter, Suite A, 361 Cherrywood Drive, Fairborn, OH 45324-4012 (This address from 1996).
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
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This page modified February 2007
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