Friday, March 25, 2011
Gluten-Free Breadsticks inspired by olive garden
Here was my process:
For the Dough:
3 cups water
1 package active dry yeast
4 1/4 cups better batter all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt
For the Topping:
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano
Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes.
Add the flour, butter, sugar, fine salt and 3 cups warm water; mix with the whisk attachment (you do this with gluten free flour, usually it would be a paddle) until a slightly sticky dough forms...fully blended, About 3 minutes minutes.
Normally with gluten bread you roll it and knead it. Not with Gluten free. You only want it to rise once. I put the dough into a ziplock bag, cut a 1.5 inch hole
Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt.
I served mine with some homemade zuppa toscana and a nice italian salad. Mange!
Follow us on Facebook at http://www.facebook.com/#!/pages/Mom-Whats-For-Dinner/134176089986933
I hope everyone had a great weekend. I trust everyone is trying to get back to their healthy diets after splurging over Sup...
Tis' the season to be naughty fa la la la la, la la la la! There are yummy bites everywhere. I do my best to stay away from most of...