Bread Sticks

Bread-sticks.jpg

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!

4.2 from 5 reviews
Bread Sticks
Author: 
Recipe type: Bread
 
Ingredients
  • 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
Instructions
  1. Combine the dry ingredients in a mixing bowl.
  2. In a small bowl combine the wet ingredients. Add the wet to the dry and beat with the mixer about 1 minute.
  3. 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.
  4. Spray or line a non-stick cookie sheet.
  5. Squeeze the dough from the bag onto the cookie sheet, holding the bag upright.
  6. Spray tops of bread sticks with cooking spray.
  7. 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.)
  8. Bake about 20 minutes until lightly browned.
Notes
I like using instant yeast because you can mix it right in with the dry ingredients. If you are using regular active dry yeast, mix it with the milk and let it sit for 5 min.

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Comments

  1. These were pretty good, but my gluten-eatin’ hubby wasn’t a fan. I didn’t have guar gum, should I have used just the 1 1/2 tsp xanthan that the recipe calls for or an additional 3/4 tsp in place of the guar gum?

  2. Great recipe! My son has allergies to wheat, peanuts and corn. Thanks for the helpful info!

  3. Is there really no rising time at all? I like the idea of using healthier flours instead of some of the starches, just wanted to double check before making them. :)

  4. Just mixing there up now and there is NO WAY they will be squeezing thru a bag. It like hard cookie dough consistency?! What did I do wrong?

    • Did you use potato starch–not potato flour? If you did use flour that is the problem. If not, it sounds like you measured something wrong.

      • Nope. Don’t have potatoe flour in my house. I’m 99% sure I got all the measurements right. But despite having to roll them out by hand, I was suprised they actually turned out really good!! I was afraid they would be rock hard when I baked them but they rose a little and were nice and crispy on the outside and soft and delicious on the inside. Just had to cook them slightly longer. My kids and hubby ate them all up. My daughter said I should make them for breakfast and eat them with peanut butter haha. I will definatly be making them again. Thank you!

        • I’m glad you were happy with the way they turned out. Try adding a little more milk to them next time and see if you like them any better.

          • Have to use 1.5C of milk but I LOVE them!! make them all the time now! Great to add some garlic powder to the dry ing. as well!

  5. got a batch of these in the oven now. the freezer bag trick didn’t work for me, it split the bag, so I rolled them out by hand. I have had no luck with GF baking with yeast so I’m anxious to see how these turn out!

    • OK they are out of the oven, the taste is nice and they are soft on the inside, but they did not rise much. Yes I used potato starch NOT flour. Also, can you make them without the cheese? or do you need to add 1/4 cup of something dry to replace it?

  6. These are great for making a quick pizza crust too.

  7. Sharron W. White says:

    I really like the simple method for making these! I’m eager to play with a few herbs to incorporate. Thank you!

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