October 30, 2008
Here is a modified version of Carol Fenster's recipe from Gluten-Free Quick & Easy. The first time I tried the recipe I made it as is. The bread sticks turned out great and were gone in a jiffy (the recipe didn't make enough for our family). This recipe doubles the ingredients, and while the original bread sticks were light and fluffy, I wanted to make some with more sorghum and less starch. These did not get as big, but still plumped nicely. The additional sorghum gives them a nice whole grain flavor. My family liked these just as well, and they were glad there were more of them!
Gluten-Free Bread Sticks
1 c. sorghum flour
2/3 c. potato starch
1/3 c. tapioca starch
1 1/2 tsp. xanthan gum
3/4 tsp. guar gum (if you don't have guar, just use xanthan)
1 1/2 Tb. sugar
1 tsp. salt
1 Tb. instant or bread machine yeast
1 c. warm milk (105 - 115 degrees)
1/4 c. grated Parmesan cheese (I used the pre-grated stuff)
2 Tb. olive oil
1 tsp. vinegar
Note: I like using instant yeast because you can mix it right in with the dry ingredients. If you are using regular active dry yeast, mix it with the milk and let it sit for 5 min.
Combine the dry ingredients in a mixing bowl. In a small bowl combine the wet ingredients. Add the wet to the dry and beat with the mixer about 1 minute.
Put the dough in a freezer bag (I used quart size) which has about 1/2 - 1 inch cut from one corner. The size of the hole affects the bread stick size and the baking time. Mine was closer to 1 inch.
Spray or line a non-stick cookie sheet. Squeeze the dough from the bag onto the cookie sheet, holding the bag upright. Spray tops of bread sticks with cooking spray (I forgot this step.) Place the cookie sheet on a middle oven rack and turn the oven on to 400 degrees. (You're putting it into a cold oven. Timing starts as soon as you turn the oven on.) Bake about 20 minutes until lightly browned.
View Printable Recipe
Labels: bread recipes
Subscribe to Posts [Atom]