Monday, May 23, 2011

Italian Breadsticks

2 Tablespoons active dry yeast
1 Tablespoon sugar
1 cup warm water
2 cups brown rice flour
1 cup tapioca flour
1 cup potato starch
¾ cup dry milk powder (Not Carnation)
1 Tablespoon xanthan gum
1 Tablespoon garlic powder
1 teaspoon salt
4 Tablespoons olive oil
5 large egg whites
1 cup hot water
Freshly grated Parmesan cheese for sprinkling

Preheat oven to 400 degrees. Line baking sheets with parchment paper.

In a small bowl, combine the yeast, sugar and warm water. Stir, and set aside for 5 minutes to proof.

In bowl of stand mixer, combine all of the dry ingredients. Blend on low speed until well combine.

With mixer running on slowly, add the yeast mixture, oil, egg whites, and hot water; mix on medium speed for 6 minutes, scraping down sides and bottom of bowl to ensure all is combined.

Using a pastry decorating bag, cut off end and place bag in a glass. Fold end of bag over sides of glass and fill bag with mixture. Pipe bread sticks onto the parchment paper lined baking sheets. Sprinkle bread sticks with the Parmesan cheese. Set in warm place for 15 minutes and bake each pan 10-11 minutes. Remove from oven and brush with
olive oil and let cool.

I used superfine brown rice flour.

You can make them as small or as large as you wish.

-From the recipe collection of Judi Scheel