Gluten-Free Breadsticks

Recipe from Joseph Pace

Adapted by Jennifer Romolini

Published July 24, 2007

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
3(98)
Comments
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—Jennifer Romolini

Featured in: For the Gluten-Averse, a Menu That Works

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Ingredients

Yield:12 breadsticks

  • ½ teaspoon plus ⅛ teaspoon active dry yeast

  • ¾ cup organic brown rice flour

  • ½ cup tapioca starch (see note)

  • 1 tablespoon nonfat dry milk powder

  • ½ teaspoon xanthan gum (see note)

  • ½ teaspoon unflavored gelatin powder

  • ¼ teaspoon sea salt

  • Pinch of dried herbes de Provence

  • ¼ teaspoon sugar

  • 1 ½ tablespoons extra virgin olive oil

  • 1 ½ tablespoons cider vinegar

  • Nonstick spray or vegetable oil, for greasing baking sheet and breadsticks

  • Fleur de sel or other flaky sea salt

Ingredient Substitution Guide
Nutritional analysis per serving

12 grams carbs; 1 milligram cholesterol; 72 calories; 1 gram monosaturated fat; 2 grams fat; 1 gram fiber; 46 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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, ¼ 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. Step 2

    Liberally spray or oil a baking sheet, and set aside. Put dough into a large pastry bag with a plain round ½ -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. Step 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.

Tip

  • Tapioca starch is available in Asian markets and specialty food stores, and xanthan gum is available in health food stores.

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Ratings

3 out of 5
98 user ratings
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Comments

Sally

Update: This time I doubled the recipe but instead of the 2 cups of water I did 1 1/2 cups of warm water, added the sugar and yeast to that and let it proof. The density of the batter was perfect, like soft whipped cream so when I piped it they stayed firmer, not so flat. I did let them sit for about 1/2 hour but saw no evidence of rising so I think the yeast is probably more for flavor. They came out great and very bread like. Do a double batch, you'll get a lot more for your effort.

agedtechie

Please tell me what recipe you have had the best luck with as I am dying trying to come up with a sufficient taste-alike baguette.....

Jim Adcock

I am an experienced gluten free bread home bread baker, so I thought I would try this one, but didn't have much luck with it at all. As written, the dough was way too loose, and flowed out of the 1/2 piping bag tip "like water" in an uncontrollable manner, resulting more in "pancakes" than bread sticks. Is it possible that the author developed the recipe using an off-brand "super-glue" version of xanthan gum by mistake? The baked result was gluey.

Sally

Update: This time I doubled the recipe but instead of the 2 cups of water I did 1 1/2 cups of warm water, added the sugar and yeast to that and let it proof. The density of the batter was perfect, like soft whipped cream so when I piped it they stayed firmer, not so flat. I did let them sit for about 1/2 hour but saw no evidence of rising so I think the yeast is probably more for flavor. They came out great and very bread like. Do a double batch, you'll get a lot more for your effort.

Sally

There's no way this recipe produces 12 8 inch breadsticks using a 1/2 inch piping tip. The dough was very runny and had to keep adding more rice flour but may use a gluten free all purpose flour to add next time. They never rose so I thought I would proof the yeast with the sugar in the warm water before adding it to the dry ingredients when I try it again. The flavor is good, but I didn't add enough salt to the sticks. I'll keep trying, it's hard to find good gluten free bread items.

Chris

They were quite runny the first time I tried but still yummy and showed promise so the second time I added 1/4 cup oat flour. They were still too runny but the flavor was even better. I will try even more oat flour next time and report back…

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Credits

Adapted from Joseph Pace; originally from "For the Gluten-Averse, A Menu That Works"

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