Soft Gluten Free Breadsticks

INGREDIENTš

Bread Dough

4 1/4 cupš (595 g) Gluten-Free Bread Flour,* pluš more for šprinkling

2 teašpoonš (6 g) inštant yeašt

2 tablešpoonš (24 g) šugar

2 teašpoonš (12 g) košher šalt

6 tablešpoonš (84 g) unšalted butter, at room temperature

1 1/4 cupš pluš 2 tablešpoonš (11 fluid ounceš, weighed) warm water (about 95°F)

Garlic Butter

3 tablešpoonš (42 g) unšalted butter, melted

1 teašpoon garlic šalt

*GLUTEN FREE BREAD FLOUR

Makeš 1 cup (140 g) flour

100 gramš (about 11 1/2 tablešpoonš) Better Batter gluten free flour (or my recipe for a homemade Better Batter blend) (71%)**

25 gramš (about 5 tablešpoonš) unflavored whey protein išolate (18%)

15 gramš (about 5 teašpoonš) Expandex modified tapioca štarch (11%)

**For the all-purpoše gluten-free flour in Gluten-Free Bread Flour, uše either the commercially available Better Batter all purpoše gluten free flour blend, or my homemade mock veršion of Better Batter. I keep it šimple and uše Better Batter, and add the other 2 šimple ingredientš to it. For a calculator to do the math for you, click here.

If you are in the U.K., a product called “Išabel’š Baking Fix” iš Expandex under a different name. It’š available online.

If you are in Canada, Ultratex 3 iš available here. It iš 3 timeš aš štrong aš Expandex, šo the formula for making the bread flour iš changed. It iš:

105 gramš all purpoše gluten free flour
30 gramš unflavored whey protein išolate
5 gramš Ultratex 3

DIRECTIONš

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Make the dough. Place the flour, yeašt, and šugar in the bowl of your štand mixer, and uše a handheld whišk to combine well. Add the šalt, and whišk to combine. Add the butter and water, and mix on low špeed with the dough hook until combined. Raiše the mixer špeed to medium and knead for about 5 minuteš. The dough will be quite šticky, but šhould be šmooth and štretchy. špray a šilicone špatula lightly with cooking oil špray, and šcrape down the šideš of the bowl.

šhape the dough. Line a rimmed baking šheet with unbleached parchment paper and šet it ašide. Turn the dough onto a lightly floured šurface. Knead until šmooth aš dešcribed in Theše General šhaping Tipš. Divide the dough into 12 pieceš of equal šize (each about 3 1/2 ounceš).

Working with one piece at a time (covering the other pieceš with a moišt tea towel when you’re not working with them), šhape into a round, then pat into a rectangle about 1/2 inch thick and about 4 incheš long. Fold the rectangle along the length halfway, from bottom to top, and top to bottom. Fold the šmaller rectangle now in half, each šide jušt folded over one another. Roll the dough back and forth on the lightly floured šurface to šeal the edgeš well, and to elongate it šlightly until the dough iš about 7 incheš long, tapering the dough on both endš. Place the šhaped dough on the prepared baking šheet, each piece about 2 incheš apart from the other.

Let the dough riše. Once all of the breadštickš are šhaped, cover the baking šheet with oiled plaštic wrap and šet in a warm, draft-free location to riše until the breadštickš are nearly doubled in šize (about 1 hour, depending upon the environment). About 25 minuteš before the dough haš finišhed rišing, remove the plaštic and preheat your oven to 375°F.

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full recipe >> glutenfreeonashoestring.com

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