Thursday, December 26, 2013

Bread Sticks
(Gluten Free, Egg Free)

  • 1 1/2 cups brown rice flour
  • 1 ½ cups oat flour
  • 1 tsp xanthan gum 
  • 3 teaspoons instant yeast
  • 1/2 cup dry milk powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon unrefined cane sugar
  • 1 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons butter, room temperature
  • 2 cups cornstarch
  • 1 1/2 cups warm water
  • baking soda bath for boiling (6 cups water with 1/4 cup baking soda)
Preheat oven to 375 degrees Fahrenheit.

Line two cookie sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, yeast, powdered milk, baking soda, sugar, and kosher salt with a regular hand whisk. Add the cider vinegar, butter, and cornstarch. Mix well. 

Mix in the water.

Once all the water has been added, mix with hand for about 3 minutes. The dough will still be pretty wet, but that's okay.

Turn the dough out onto a lightly floured surface. Dust the top lightly with flour and divide dough into twelve equal pieces. Roll each piece of dough into a stick. I do this by rolling the dough between a cutting board and my hand (like rolling out a PlayDoh snake). Only add enough flour or keep your hands wet to keep the dough from sticking.

Lightly cover the bread sticks with plastic wrap and allow to rise for about 30 minutes.

While bread sticks rise, bring baking soda bath to a boil.

Once bread sticks have risen and soda bath is boiling, immerse each stick in the soda for just a few seconds, turning once to make sure both sides get boiled.

Remove bread with a slotted spoon or spatula and touch back of spoon to a paper towel to drain a little.

Place bread sticks back onto parchment-lined cookie sheet.

Once one pan is done being boiled, place in the oven for about 15 minutes, or until browned. 

While this pan is cooking prepare the next pan. When first pan is done cooking, switch pans.


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