Gluten Free Puffy Yeast Breadsticks
Equipment
- 1 rimmed baking sheet or bar stone pan
Ingredients
- 1 cup (120 gr) Ryze Gluten Free Multi-Purpose Flour Mix or 60 gr white rice flour and 60 gr brown rice flour, gf
- 1 cup (120 gr) Bob's Gluten Free 1 to 1 Baking Flour or gluten free blend with xanthan
- 1 cup (120 gr) Bob's Red Mill Finely Ground Tapioca Flour gf
- ½ cup (68 gr) finely ground corn meal, gf I use Safeway Organics Organic Corn Meal and grind finer in a food processor or Vitamix
- 2¼ teaspoons (8 grams) or 1 packet Fleishman's Active Dry Yeast or gf brand
- 2½ teaspoons (14 grams) salt
- 1 cup -1 tbsp (220 grams) warm water
- 2 tbsp milk or dairy free milk, gf
- 1 large egg
- 1½ tbsp (20 ounces) olive oil extra virgin
- 1 tbsp honey
- ¼-⅜ cup gluten free flour
Topping
- 2 tbsp butter or dairy free butter, gf
- 2 tbsp olive oil extra virgin
- ¾-1 cup sharp cheddar cheese
- ½-¾ teaspoon dried oregano and dried basil gf
- 1-2 cloves garlic, crushed garlic powder or dried garlic, gf
- 2-3 tbsp pecorino or parmesan cheese, finely grated
- Cinnamon sugar if desired for a sweet variation
Instructions
- In the bowl of a stand mixer with dough hook attachment add the Ryze flour, the 1 to 1 gluten free flour, tapioca flour, finely ground corn meal, yeast, and salt. Mix until well combined.
- Add the warm water, milk, honey, and oil and mix for 30 seconds. Add in the egg and mix on medium for 2 - 2 ½ minutes.
- Add in just enough gluten free flour, in 1/8 cup increments, to make a mildly firm, but still pliable dough. Cover the bowl and let the dough rest for 20 minutes.
- Flour a board or mat with gluten free flour. Knead the dough gently for 3 to 4 minutes. Add more flour to the board to keep from sticking. Flour the board before forming the dough into a rectangle, about 9" x 6.5".
- Melt the butter and olive oil in a saucepan over low heat or in the microwave for 20 seconds. Pour into a flat bowl and let cool a few minutes.Cut the rectangle vertically into 1 ⅛ inch strips, 8 pieces.
- Set out a baking sheet or stone pan with an edge. Place close to your working area.
- Carefully dip each strip of dough into the butter mixture to coat. Lay each butter coated breadstick on the pan, twisting as you set it down. **see note below. Continue to dip each strip in the butter mixture and set each on the pan, leaving a minimum of 1 ½ inches between each. Use an additional baking sheet if needed.
- Top with grated cheddar cheese pressed onto the tops. For the herb version, use crushed garlic brushed on top, or garlic powder sprinkled on top. Add dried basil and oregano. Then top with parmesan cheese. Press into the dough.
- Cover with a towel and let rise on the pan in a warm place for 30-45 minutes. Preheat the oven to 425° F.
- Bake in the lower third of the oven for one pan, for 18 -20 minutes or until puffy. For baking two pans, rotate midway to bake evenly. If needed, heat the oven to 450° F and move the baking sheet to just above the center rack and bake for 2-5 minutes more until golden brown and cheese is crisped.
Notes
Best eaten hot off the pan, but you can reheat and re crisp in a 400 degree oven or toaster oven for 5 - 7 minutes.
**The dough will be softer than a gluten dough, so you will need to complete this portion quickly or the breadstick will tear. If this happens, you can piece it back together by pressing the dough pieces together and pinching. After dipping the strip of dough and coating in the butter mixture, lay the breadstick out on the pan, twisting as you set it down. It will stretch a bit, but try to not stretch too much because you want it to be on the thick side.