Sidebar: gluten-free breadsticks adapted from Joseph pace.
Time: 40 minutes
Note: Tapioca starch is available in Asian markets and specialty food stores, and xanthan gum is available in health food stores.
Ingredients: 1/2 teaspoon plus 1/8 teaspoon active dry yeast 3/4 cup organic brown rice flour 1/2 cup tapioca starch 1 Tablespoon non-fat dry milk powder 1/2 teaspoon xanthan gum 1/2 teaspoon unflavored gelatin powder 1/4 teaspoon sea salt Pinch of dried herbes de Provence 1/4 teaspoon sugar 1 1/2 Tablespoons extra virgin olive oil 1 1/2 Tablespoons cider vinegar Nonstick spray or vegetable oil, for greasing baking sheet and breadsticks Fleur de sel or other flaky sea salt
1. Preheat oven to 425 degrees. In a medium mixing bowl fitted with standard beaters (not a dough hook), combine yeast, rice flour, tapioca starch, dry milk powder, xanthan gum, gelatin powder, 1/4 teaspoon sea salt and herbes de Provence. Mix on low speed to blend. Add 1 cup warm water (105 to 110 degrees), sugar, olive oil and vinegar. Increase speed to high, and beat 6 minutes. (Dough will stay very soft and should not pull off sides of bowl; if necessary, add water 1 Tablespoon at a time until dough does not resist beaters.)
2. Liberally spray or oil a baking sheet, and set aside. Put dough into a large pastry bag with a plain round 1/2 -inch tip, and pipe 12 breadsticks about 8 inches long, leaving about 2 inches in between. Spray or brush tops of breadsticks liberally with oil, and salt generously with fleur de sel.
3. Bake breadsticks 10 minutes, turn and spray or brush again with oil. Continue to bake until golden brown, about 10 minutes more. Serve warm.
Yield: 12 breadsticks
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|Publication:||Running & FitNews|
|Date:||Jun 1, 2007|
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