Bread sticks make a nice accompaniment to soup or stew. And since gluten-free loaf bread can be a bit tricky, dealing with something smaller such as bread sticks can make your baking experience less frustrating.
Because gluten-free dough is more wet and sticky than wheat dough, you can’t roll this dough into a bread stick shape. I use a plastic bag with the corner cut out to squeeze the dough onto the baking sheet in strips. They will rise and plump into nice bread sticks.
The sorghum flour in this recipe gives these gluten-free bread sticks a nice whole grain flavor. My family likes them and this recipe makes plenty.
- 1 cup sorghum flour
- ⅔ cup potato starch
- ⅓ cup tapioca flouror starch
- 1½ teaspoons xanthan gum
- ¾ teaspoon guar gum (if you don't have guar, just use xanthan)
- 1½ Tablespoons sugar
- 1 teaspoon salt
- 1 Tablespoon instant or bread machine yeast
- 1 cup warm milk (105 - 115 degrees)
- ¼ cup grated Parmesan cheese
- 2 Tablespoon olive oil
- 1 teaspoon vinegar
- Combine the dry ingredients in a mixing bowl.
- In a small bowl combine the wet ingredients. Add the wet to the dry and beat with the mixer about 1 minute.
- Put the dough in a freezer bag (I used quart size) which has about ½ - 1 inch cut from one corner. The size of the hole affects the bread stick size and the baking time. Mine was closer to 1 inch.
- Spray or line a non-stick cookie sheet.
- Squeeze the dough from the bag onto the cookie sheet, holding the bag upright.
- Spray tops of bread sticks with cooking spray.
- Place the cookie sheet on a middle oven rack and turn the oven on to 400 degrees. (You're putting it into a cold oven. Timing starts as soon as you turn the oven on.)
- Bake about 20 minutes until lightly browned.
Modified from Carol Fenster’s recipe in Gluten-Free Quick & Easy.