Here is a modified version of Carol Fenster’s recipe from Gluten-Free Quick & Easy. The first time I tried the recipe I made it as is. The bread sticks turned out great and were gone in a jiffy (the recipe didn’t make enough for our family).
This recipe doubles the ingredients, and while the original bread sticks were light and fluffy, I wanted to make them with more sorghum and less starch. These did not get as big, but still plumped nicely. The additional sorghum gives these gluten-free bread sticks a nice whole grain flavor. My family liked these just as well, and they were glad there were more of them!
- 1 cup sorghum flour
- ⅔ cup potato starch
- ⅓ cup tapioca 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.
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