GF Breadsticks
Since the Novel Covid-19 Virus was announced as a pandemic couple weeks ago, people seem to have to limited social gatherings and eating out to prevent from getting and spreading the virus. We need to educate ourselves in precautionary measures. Let us pray for the Corona Virus to end worldwide and as well as pray for those affected to get well soon.
To keep me busy as I stay home a little more during the outbreak, I'll satisfy my craving for some homebaked gluten free breadsticks. This is a good experiment in the kitchen and will also occupy my mind from worrying. This homemade gluten free breadstick recipe is easy to make and it goes well with soup and salad.
Breadsticks are known for dipping and can also topped with butter, garlic and cheese as an appetizer or sprinkled with sugar and cinnamon as a dessert. I adapted this recipe from the cookbook, Gluten Free 3 Cookbooks in 1. The breadsticks turned out divine, especially, when spread with butter. Brushing with butter before baking the breadsticks in the oven, is the magic touch that gives a delightful crust on the bottom and a crackly texture.
Ingredient:
3 1/2 cups Gluten-Free flour
1 package active dry yeast
3 tsp salt, divided
1 1/4 xantham gum (omit if flour already has in it)
1 tsp unflavored gelatin
1 1/3 cups warm water, plus additional from brushing
2 tsp olive oil
1 tbsp honey
sesame seeds or poppy seeds
Garlic topping:
2 tbsp olive oil
2 to 4 garlic, minced
Place flour blend, yeast, 2 tsp salt, xantham gum and gelatin in food processor, process until mixed.
With food processor running, add 1 1/3 cups water, 2 tbs olive oil and honey. Process 30 seconds or until thoroughly combined: dough will be sticky. Transfer to large greased bowl. Shape into rough ball with damp hands. Cover; let rise in warm place 45 minutes. Punch down dough; let rest 15 minutes.
Preheat oven to 450℉. Line two large baking sheets with parchment paper. Place 1 1/2-inch balls of dough on clean surface; roll into 8-inch long breadsticks. Transfer to prepared baking sheet. Brush breadsticks lightly with additional water and sprinkle with the sesame or poppy seeds. For garlic topping, combine 2 tbsp olive oil and garlic in a small bowl. Brush on breadsticks after 20 minutes of baking.
Bake 20 minutes or until breadsticks are browned, rotating pans once during baking. Remove bread sticks while on the wire racks from the oven to cool slightly. Serve warm.
Breadsticks are known for dipping and can also topped with butter, garlic and cheese as an appetizer or sprinkled with sugar and cinnamon as a dessert. I adapted this recipe from the cookbook, Gluten Free 3 Cookbooks in 1. The breadsticks turned out divine, especially, when spread with butter. Brushing with butter before baking the breadsticks in the oven, is the magic touch that gives a delightful crust on the bottom and a crackly texture.
Ingredient:
3 1/2 cups Gluten-Free flour
1 package active dry yeast
3 tsp salt, divided
1 1/4 xantham gum (omit if flour already has in it)
1 tsp unflavored gelatin
1 1/3 cups warm water, plus additional from brushing
2 tsp olive oil
1 tbsp honey
sesame seeds or poppy seeds
Garlic topping:
2 tbsp olive oil
2 to 4 garlic, minced
Place flour blend, yeast, 2 tsp salt, xantham gum and gelatin in food processor, process until mixed.
With food processor running, add 1 1/3 cups water, 2 tbs olive oil and honey. Process 30 seconds or until thoroughly combined: dough will be sticky. Transfer to large greased bowl. Shape into rough ball with damp hands. Cover; let rise in warm place 45 minutes. Punch down dough; let rest 15 minutes.
Preheat oven to 450℉. Line two large baking sheets with parchment paper. Place 1 1/2-inch balls of dough on clean surface; roll into 8-inch long breadsticks. Transfer to prepared baking sheet. Brush breadsticks lightly with additional water and sprinkle with the sesame or poppy seeds. For garlic topping, combine 2 tbsp olive oil and garlic in a small bowl. Brush on breadsticks after 20 minutes of baking.
Bake 20 minutes or until breadsticks are browned, rotating pans once during baking. Remove bread sticks while on the wire racks from the oven to cool slightly. Serve warm.
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