I made these breadsticks last weekend to go with an Italian chicken soup that I love to make in the summer when I have fresh eggplant, tomatoes and bell peppers from my garden.
The original recipe called for 1 1/3 cups of rice flour, so I split that into equal amounts of rice and sorghum flour. This makes a breadstick that is slightly heavier in texture, but more flavorful and nutritious, in my opinion.
I decided to sprinkle them with dried rosemary instead of parsley – I love the flavor of rosemary in bread!
These breadsticks are best served warm right out of the oven, but I found the leftover breadstick was still pretty good warmed up in the toaster oven two days later.
- 2 tablespoons gluten-free dry active yeast
- 2/3 cup brown rice flour
- 2/3 cup sorghum flour
- 1 cup tapioca starch
- 2 teaspoons xanthan gum
- 2 teaspoons Italian herb seasoning – (I used 1 tsp. basil, 1 tsp. oregano)
- 1 teaspoon salt
- 1 teaspoon cane sugar
- 1⅓ cup almond milk
- 2 teaspoons olive oil
- 2 teaspoons apple cider vinegar
- 2-3 tablespoons melted butter
- 1/4 teaspoon granulated garlic powder
- 1/2 teaspoon dried rosemary
Preheat oven to 425°F.
Combine yeast and other dry ingredients, in a mixing bowl.
Add olive oil and vinegar to milk and stir together. Slowly add milk mixture to dry ingredients and stir until a thick dough is formed. I mixed this by hand and it worked ok, but you can use a mixer if you prefer. The dough will be very sticky.
Spray baking sheet with cooking spray (I use olive oil spray.)
Coat hands with small amount of olive oil and divide the dough up into 6 equal portions. Putting oil on your hands will make the sticky dough manageable. You can also use plastic bags over your hands or latex gloves, if it is easier and less messy.
Form each portion into a long breadstick that is uniform from end to end, coating hands with small amount of olive oil between each one. They will bake more uniformly if they are of even size and proportion.
Place each formed breadstick on the greased baking sheet. I wasn’t ready to bake the breadsticks right away, so I let them sit covered with a towel for about 40 minutes and they puffed up a little. You can cook them right away, though, if you want to.
Combine the melted butter and garlic powder in a small bowl. Brush butter mixture on top of each breadstick.
Sprinkle bread sticks with rosemary.
Bake for 15 minutes or until nicely browned. Brush breadsticks with remaining butter mixture.
Adapted from Megan’s Italian Garlic Breadstick recipe at TheGlutenFreeVegan.com.
When I take Maizy for a walk, she always puts a leash on me first. I think she’s afraid she’ll get LOST if she gets away from me. I can ALWAYS smell the way back home, especially when it smells like breadsticks!