Bob's Red Mill Breadsticks
Keri
ingredients
- 1 package Bob’s Red Mill Gluten Free Pizza Crust mix
- 2 Tablespoons Vance’s Dari-Free (optional)
- yeast packet
- 1 teaspoon sugar
- 1 1/2 Cups warm water (1C hot tap water + 1/2C room temp)
- 2 Tablespoons flaxseed meal + 6 Tablespoons very hot water (or 2 eggs)
- 2 Tablespoons olive oil, plus more for coating hands
- Gallon-size Ziploc bag
- Coarsely ground kosher salt
- Dried rosemary
- Garlic powder
directions
Instructions
- 1
Preheat oven to 425°.
- 2
Pour the pizza mix and Dari-Free into a large mixing bowl.
- 3
Pour the yeast and sugar into the warm water. Whisk well, and let site until the mixture becomes foamy on the surface.
- 4
Meanwhile, mix the flaxseed meal and water in a small bowl or ramekin. Let stand until gelled.
- 5
Egg Replacement: Pour the flaxseed meal mixture and 2 Tablespoons of oil into the yeast mixture. Mix briefly. Then pour into the bowl with the pizza mix. Blend about 1 minute on medium speed, until combined.
- 6
Coat hands with olive oil. Scoop out handfuls of the dough mixture, and place in Ziploc bag. Close bag and let it rest in a warm place for about 40 minutes.
- 7
Cover a baking sheet with parchment paper or a Silpat. Sprinkle the surface with coarsely ground kosher salt and rosemary.
- 8
Cut a small corner off the bottom of the Ziploc bag. Using bag like a pastry bag: squeeze out a long tube shape onto the baking sheet. Sprinkle the top of each breadstick with more salt and rosemary, then sprinkle garlic powder to top.
- 9
Bake at 425° for 15 minutes. Rotate pan 180 degrees. Bake for another 15 minutes. Cut one breadstick in half - if gooey in the middle, bake for five more minutes. Allow breadsticks to rest for 10 minutes before eating.
notes
Gluten-Free, Dairy/Casein-Free, Soy-Free, Egg-Free * Contains Yeast
Source: Adapted from www.iamglutenfree.blogspot.com
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