Oh the Holidays and family parties. So much fun! And chances are at least one of your extended family is gluten free. Make these and they will love you forever. (Just be sure there is no cross contamination with gluten/regular flour/etc. otherwise the love for you might not last long 🙂
These bread sticks are delicious whether you are gluten free or not and for someone who is glum about the restrictions of a gluten free diet, this will really brighten their day.
This recipe is a variation off of the French Bread recipe from the Grandmother of Gluten Free cooking, Bette Hagman. I practically baked and cooked my way through all of her books back in the dark ages of gluten free baking.(Kind of like the movie Julie and Julia). Some recipes worked and some, well, didn’t, but there were some gems along the way.
“Mother Dough” Ingredients: (Makes 24 Breadsticks)
4 1/4 C Gluten Free Flour (*see below)
5t Xanthan Gum
3t Agave or Sugar
2 1/2 t Salt
2 T Egg Replacer Powder (The liquid has already been accounted for.)
4t Quick Rise Yeast
3 1/2 C Water (115 degrees)
3T Butter or Olive Oil for brushing on before baking
2T Corn Meal
Garlic Dill Glaze – By THE MAMA’S GIRLS **Dairy Free replace butter with olive oil
Notes: If you want to use eggs instead of the egg replacer, reduce water to 3 C and forgo the egg replacer powder and add 2 Eggs. For a completely DAIRY FREE option switch all butter out for olive oil.
**Gluten Free Flour Mix: (From Bette Hagman. I buy all the flours in 25 lb bags from the health food store and mix this up in a big tupperware bin)
6 C Rice Flour
2 C Potato Flour
1 C Tapioca Flour
Mix dry ingredients together. Add vinegar to water. Pour liquid into the dry ingredients and mix on slow til water has absorbed (about 30 secs.) Beat on medium high for 3 minutes. (Scrape sides half way through to make sure it is all incorporated.) It will be a wet dough.
Place dough in a 1 gallon zipper bag. Prepare 2 cookie sheets with cooking spray and dust with corn meal.
Clip the corner of the gallon zipper bag 1″ and pipe out the dough onto the cookie sheet. I like to do two sticks going length wise, and 6 across (12 sticks total per sheet).
Brush butter or oil on top and smooth down any points.
Bake in 350 degree oven for 35-40 mins. This dough doesn’t brown up well so don’t over bake them.
While its baking mix up THE MAMA’S GIRLS Garlic Dill Glaze
Once removed, brush with the glaze immediately.
These will seriously knock your socks off. So good. There will be many more variations to come with this versatile dough. Comment and let us know how it goes!