Gluten Free Herb and Garlic Breadsticks

Post date: Jul 9, 2015 7:31:06 PM

1/2 cup water

1/4 cup olive oil

3/4 tsp. salt

dash of pepper

pinch of fresh nutmeg

1/2 cup Mary's All Purpose Flour Blend (below)

1 tsp. xanthan gum

2 large eggs

1 Tbsp. fresh herbs (thyme, parsley, basil) chopped

1 clove garlic, minced, optional

Directions:

Preheat oven to 425 degrees. Lightly grease two baking sheets or line them with parchment paper.

In a medium saucepan, heat water, oil salt, pepper and nutmeg over medium heat until liquid begins to simmer. Mix four blend with xanthan gum and immediately add to saucepan, stirring until dough forms. cook for 2 minutes over low heat, stirring constantly.

Pour the hot mixture into a food processor. Add eggs, herbs and garlic, if desired, and pulse until ingredients are incorporated and dough is smooth and elastic.

Spoon mixture into a pastry bag. A #14 bag with the coupling attached and not tip is just the right size for breadsticks. If you don't have a pastry bag, use a large Ziplock plastic bag with about 1/4 inch of one corner trimmed off. Squeeze out long, thin mounds of dough (8-10 inches long, 1/2 inch wide) onto prepared baking sheets. Use wet fingers to lightly press down the ends.

Bake breadsticks in preheated oven until golden brown, about 20-24 minutes.

Mary's Gluten Free All Purpose Flour Blend - Makes 6 cups

2 cups brown rice flour

2 cups white rice flour

1 1/3 cups potato starch (not potato flour)

2/3 cup tapioca starch / flour

Mix ingredients together. Store in a tightly covered container in the refrigerator until used. NOTE: A combination of white and brown rice flour lightens the texture of baked goods. For a more nutritious mix with lower glycemic index, use all brown rice flour, for a total of 4 cups of flour.