Saturday, June 6, 2015

Genuine Gluten Free Italian Breadsticks

WARNING: THESE BREADSTICKS ARE SO GOOD THAT YOUR FRIENDS/FAMILY/GUESTS WILL ASK YOU TO MAKE THEM AGAIN AND AGAIN!!




Preheat oven to 400 degrees.
Stir together these ingredients with fork in a large plastic bowl that has a lid:
~ 3 cups gluten free flour ( Gluten Free Domata Recipe Ready Flour) or: 
2 cups rice flour,
1/2 cup corn starch, 
1/4 cup tapioca dextrine
1/4 cup rice extract

~ 1 tablespoon baking powder
~ 1/2 teaspoon xanthan gum
~ 3 tablespoons sugar
~ 1  tablespoon instant yeast
-- 1/2 teaspoon salt
Making a well in the center of the dry ingredients, pour in 
~ 3 tablespoons applesauce (room temperature)
~ 1/4 cup + 3 tablespoons olive oil (room temperature)
~ approximately 1 cup very warm water (if the dough is too dry, you will need to add more than this, a tablespoon at a time)

At this point, you will want to gently combine the ingredients with your hands. Gently cover the flour over the liquid, knead it in, and repeat the process until everything is thoroughly mixed. Make sure that the dough is very soft and fairly pliable. It must be moist, or else your breadsticks will be dry and tasteless.

Next, cover bowl with lid (or towel) and allow dough to rise for half an hour. (Make sure that the area you have it in is 70-80 degrees in temperature so that you have no problems with it turning out flat.)

After half an hour, remove the dough from the bowl, knead gently with fingers for 1-2 minutes. Make dough balls that are the size of unshelled walnuts. Next, placing the dough on your floured work surface, oil your hands with olive oil and roll the ball into a stick (resembling a link of sausage). Repeat process until all your breadsticks are formed. 

Next, place your breadsticks on a sheet of wax paper that you have laid out on the table. Brush with olive oil and allow to rise for 20 minutes, covered with a towel.

Now, at this point, your breadsticks will be very fragile, so you will not want to handle them very much. Get out a baking sheet and grease it thoroughly with olive oil, making sure every inch of it is greased.

Gently, with a long, floured metal spatula, ease the breadsticks onto your baking sheet, making sure that each breadstick touches the other one.

In a small pot, melt 2 cubes (1 cup) butter, adding 1 tablespoon garlic powder, 2 teaspoons basil, 1 teaspoon parsley, and 2 teaspoons crushed rosemary leaves.
Stir butter mixture well, then brush with pastry brush over breadsticks. Thoroughly cover them with the butter. 

Bake until they are very lightly golden, and firm, but still soft.

Remove from oven, brush generous amount of butter mixture over them all, then place in a basket that has a towel in it. Cover with towel to keep warm and serve. These are good as a side dish to be served with minestrone soup, spaghetti, goulash, or any other good Italian or Jewish dish!


Serving suggestion: Place a small bowl of olive oil, salt and pepper next to each plate so your guests/family/friends can dip their breadsticks into it. 

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