GF Breadsticks1-1/2 cups warm water
3 tablespoons Sugar
2 1/4 teaspoons Active Dry Yeast
3 Eggs, whole1/4 cup olive oil
1 cup White rice flour
1 cup corn flour
1 cup Potato starch
3/4 cup Tapioca flour
1 tablespoon Xanthan gum
1-1/2 teaspoons Salt
While the yeast is doing it's thing, measure out all the dry ingredients into your mixer bowl.
There was no way I could take pictures when I was piping the batter onto the cookie pan. I highly recommend using a parchment paper covered cookie sheet for these to prevent any sticking. Like I said before, this recipe makes quite a bit of batter. I made 10 large breadsticks and 6 sandwich rolls.
OK, there are 2 different methods I use to raise yeast bread
(Option 1) Put them in a warm oven and shut the door. After 30 min remove breadsticks to preheat the oven fully to 350 degrees and then bake for 15 min. (This is what I did for these)
(Option 2) Place the breadsticks into a cold oven, turn on to 350 degrees and let cook for 25 min.
These don't raise a ton, so either method will work just fine.
Here are the sandwich size rolls that I made with the muffin top pan we have.
They work well for breakfast sandwiches...more on that later!
You could brush the top of these with butter and garlic powder, or another idea to add a little more flavor would be to add Italian seasoning right into the batter. They went perfectly with our homemade spaghetti sauce and quinoa pasta for a GF Italian dinner!