Gluten Free Breadsticks
This recipe for gluten free breadsticks comes from Tammy Credicott's cookbook The Healthy Gluten-Free Life. These breadsticks turn out so chewy and delicious! They are super versatile and can have a variety of toppings added to them.
- ⅓ cup sorghum flour
- ⅓ cup amaranth flour
- ¾ cup potato starch
- ½ cup tapioca starch
- ¾ tsp fine sea salt
- 2 tsp xanthum gum
- ½ tsp garlic powder
- 2 tsp Italian seasoning
- ¾ cup warm water
- 1 Tbsp honey
- 2 tsp active dry yeast
- 1 Tbsp extra virgin olive oil, plus more for brushing
- 2 tsp apple cider vinegar
Whisk together the sorghum flour, amaranth flour, potato starch, tapioca starch, fine sea salt, xanthum gum, garlic powder and Italian seasoning in a large mixing bowl. Set that aside.
Heat the water in the microwave for about 45 to 60 seconds, until it is warm to the touch, but not hot. It should be around 100°F to 110°F. Gently stir in the honey and the yeast. Set in a warm place, like inside the microwave or on top of the fridge, for 5 minutes, until it becomes frothy and bubbly on top.
Preheat the oven to warm or 150°F.
Add the yeast mixture, the olive oil and apple cider vinegar to the dry mixture. Mix until everything is incorporated and there are no pockets of dry flour. The dough should be thick and sticky. Divide the dough into six even-sized dough balls.
On a greased baking sheet, roll out the dough balls into sticks and space them out evenly. Use rice flour if needed to help prevent the dough from sticking to the baking sheet or our fingers.
Brush the tops of the breadsticks with olive oil and let them rise in the warm oven for 20 minutes.
Take the breadsticks out of the oven and increase the temperature to 425°F. Bake for 25 to 35 minutes, when they are browned on the outside and cooked through the center. Let them cool for at least 5 minutes before eating.