Fabulous, Fool-Proof Gluten Free Breadsticks

October 6th, 2014 by Jean Duane

After a year of trial and error, finally, these puffy little loaves taste absolutely wonderful! Who says baking gluten free is harder? Yes, you need to get used to some rather unusual ingredients, but gluten-free bread only has to rise once ? saving tons of time. In this video segment, Ms. Duane shares gluten-free bread baking secrets she has learned along the way that make her products turn out as beautiful as those made with wheat flour. From oiling hands, to taking the temperature of the wet and dry ingredients to making a ?rising tent? out of plastic wrap ? she shares hard-earned secrets that make successful breads every time.

The video is a segment taken from her instructional cooking DVD entitled ?Italian?.


1/3 cup water
1 TBS flax seeds
2 cloves of garlic
3 TBS olive oil
3/4 tsp. apple vinegar
1 1/2 tsp. salt
2 tsp. xantham gum
1 tsp. agar-agar powder
1 tsp. each: oregano, basil, marjoram
In a blender, combine flax seeds and water. Blend until thick. (Note: The flax mix does not get thick enough in the food processor.) Place 2 cloves of garlic in food processor and mince. Add the flax mix, oil, syrup, vinegar, salt, xantham gum, herbs and agar-agar and process until thick. Remove the cutting blade and change to the dough blade in the food processor.
In a separate bowl, combine the dry ingredients:
1 1/3 cup brown rice flour
3/4 cup cornstarch
3/4 cup potato starch
1/3 cup tapioca flour
1/3 cup almond meal*
Mix dry ingredients with a whisk to incorporate. Take the temperature of the dry ingredients. Subtract this temperature from 140 to give you the target temperature of the yeast liquid.
Yeast Liquid
1 cup unsweetened almond milk** or rice milk
3 tsp. maple syrup
2 1/4 tsp. fast rising yeast
Heat milk mixed with maple syrup to the target temperature (140 minus the temperature of the dry ingredients). Measure temperature with an instant read thermometer. Add yeast. Let it sit until yeast is activated (foamy). (For more information, please click here to view the recipe and the video demonstration. http://youtu.be/VX-bKFj8niU).
Add milk mixture with the dry ingredients to food processor and process for 45 seconds with the dough blade. Take the temperature of the dough. It should be about 78 degrees for best results in the fermentation process.
Oil hands to work with the dough. Form 8 or 9 bread sticks. Roll out ?sticks? on an oiled non-stick baking sheet. Place props on the cookie sheet and cover with plastic wrap. Let dough rise/ferment for 2-3 hours. Bake on the same baking sheet at 450 degrees 15-18 minutes. (Breadsticks are done when you hear a hollow sound when thumping the bottom.)
Have the sticks rise on the same sheet you plan to bake them on.
*Almond milk can be made easily by blending eight almonds and one cup of water until smooth.
**Almond meal can be made easily by baking almonds at 350 degrees for eight minutes. Let cool and process in a food processor until they are a powder.
Ms. Duane will be speaking on two occasions in October at Season?s Eatings: Delicious Gluten Free Holiday Baking on October 14, 2014 at 6:30 PM at the Philip S. Miller/Castle Rock Library, 100 S. Wilcox Castle Rock, Colorado 80104. To sign up, please visit http://tinyurl.com/nun3cal; and on October 16, 2014 at 6:30 PM at the Castle Pines Library, 7437 Village Square Drive #110 Castle Rock, Colorado 80108. To sign up, please visit http://tinyurl.com/ls6xg6d.

All of Alternative Cook products come with personalized customer service. If you have any questions about how to convert a favorite recipe to be allergy free for who ever you are cooking for, please feel free to contact Jean Duane. For more information, recipes, tips, hints, articles or to purchase cookbooks or DVDs, please visit www.alternativecook.com.