|Gluten Free Breadsticks|
I use my white buns recipe for these breadsticks. I usually make the whole recipe so I have enough to make some buns too. Why not make the most of the mess! It's a little tricky to make 1/3 of the recipe anyway. I did my best to give you the alternate measurements.
I use about a third of the dough for an 8x8 pan or roughly 2/3 of the dough for a 9x13 pan. If you want to make all breadsticks, use an 8x8 pan and a 9x13 pan. Otherwise, just make buns out of what's left over using the directions from this recipe.
(for 1/3 of this recipe use the measurements in the square brackets)
1/2 cup warm water [2 Tbsp + 2 tsp]
2 tsp sugar [just under 1 tsp]
4 tsp dry yeast granules [1 1/3 tsp]
2 cups white rice flour [2/3 cup]
2 cups tapioca flour [2/3 cup]
1/4 cup sugar [1 Tbsp + 1 tsp]
4 tsp guar gum (replaces the gluten) [1 1/3 tsp]
1 1/2 tsp salt [1/2 tsp]
1 -1 1/4 cups milk (usually 1 cup is enough) [1/3 cup]
4 tablespoons oil [1 Tbps + 1 tsp]
1 teaspoon vinegar [ 1/3 tsp - just estimate]
3 eggs [1 egg]
1/4 cup ground flax (optional) [1 Tbsp]
Combine warm water, sugar, and yeast in a small bowl and let it proof.
Combine rice flour, tapioca flour, sugar, guar gum, and salt together in largest mixing bowl.
Combine milk, oil, vinegar, and eggs in a smaller bowl.
Add wet mixture, flax, and yeast mixture to the dry ingredients and mix on high for 4 minutes.Spread into greased 8x8 pan and let rise 20 minutes.
Brush italian or greek dressing on the breadsticks
Bake at 350 for 15- 20 minutes or until edges begin to brown.
Let cool and slice into sticks. Serve with tomato sauce.
|spread dough in greases pan and let rise|
|brush with italian dressing|
|bake and let cool|
|serve with tomato sauce|