Ingredients
- ½ teaspoon plus 1/8 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
12 breadsticks
Preparation
- 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.)
- 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.
- Bake breadsticks 10 minutes, turn and spray or brush again with oil. Continue to bake until golden brown, about 10 minutes more. Serve warm.
- Tapioca starch is available in Asian markets and specialty food stores, and xanthan gum is available in health food stores.
40 minutes
Dining and Cooking