Gluten-Free Breadsticks
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½teaspoon plus ⅛ teaspoon active dry yeast
- ¾cup organic brown rice flour
- ½cup tapioca starch (see note)
- 1tablespoon nonfat dry milk powder
- ½teaspoon xanthan gum (see note)
- ½teaspoon unflavored gelatin powder
- ¼teaspoon sea salt
- Pinch of dried herbes de Provence
- ¼teaspoon sugar
- 1½tablespoons extra virgin olive oil
- 1½tablespoons cider vinegar
- Nonstick spray or vegetable oil, for greasing baking sheet and breadsticks
- Fleur de sel or other flaky sea salt
Nutritional analysis per serving (12 servings)
72 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 46 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 425 degrees. In a medium mixing bowl fitted with standard beaters (not a dough hook), combine yeast, rice flour, tapioca starch, dry milk powder, xanthan gum, gelatin powder, ¼ teaspoon sea salt and herbes de Provence. Mix on low speed to blend. Add 1 cup warm water (105 to 110 degrees), sugar, olive oil and vinegar. Increase speed to high, and beat 6 minutes. (Dough will stay very soft and should not pull off sides of bowl; if necessary, add water 1 tablespoon at a time until dough does not resist beaters.)
- Step 2
Liberally spray or oil a baking sheet, and set aside. Put dough into a large pastry bag with a plain round ½ -inch tip, and pipe 12 breadsticks about 8 inches long, leaving about 2 inches in between. Spray or brush tops of breadsticks liberally with oil, and salt generously with fleur de sel.
- Step 3
Bake breadsticks 10 minutes, turn and spray or brush again with oil. Continue to bake until golden brown, about 10 minutes more. Serve warm.
- Tapioca starch is available in Asian markets and specialty food stores, and xanthan gum is available in health food stores.
Private Notes
Comments
Please tell me what recipe you have had the best luck with as I am dying trying to come up with a sufficient taste-alike baguette.....
I am an experienced gluten free bread home bread baker, so I thought I would try this one, but didn't have much luck with it at all. As written, the dough was way too loose, and flowed out of the 1/2 piping bag tip "like water" in an uncontrollable manner, resulting more in "pancakes" than bread sticks. Is it possible that the author developed the recipe using an off-brand "super-glue" version of xanthan gum by mistake? The baked result was gluey.
Update: This time I doubled the recipe but instead of the 2 cups of water I did 1 1/2 cups of warm water, added the sugar and yeast to that and let it proof. The density of the batter was perfect, like soft whipped cream so when I piped it they stayed firmer, not so flat. I did let them sit for about 1/2 hour but saw no evidence of rising so I think the yeast is probably more for flavor. They came out great and very bread like. Do a double batch, you'll get a lot more for your effort.
Update: This time I doubled the recipe but instead of the 2 cups of water I did 1 1/2 cups of warm water, added the sugar and yeast to that and let it proof. The density of the batter was perfect, like soft whipped cream so when I piped it they stayed firmer, not so flat. I did let them sit for about 1/2 hour but saw no evidence of rising so I think the yeast is probably more for flavor. They came out great and very bread like. Do a double batch, you'll get a lot more for your effort.
There's no way this recipe produces 12 8 inch breadsticks using a 1/2 inch piping tip. The dough was very runny and had to keep adding more rice flour but may use a gluten free all purpose flour to add next time. They never rose so I thought I would proof the yeast with the sugar in the warm water before adding it to the dry ingredients when I try it again. The flavor is good, but I didn't add enough salt to the sticks. I'll keep trying, it's hard to find good gluten free bread items.
They were quite runny the first time I tried but still yummy and showed promise so the second time I added 1/4 cup oat flour. They were still too runny but the flavor was even better. I will try even more oat flour next time and report back…
Advertisement