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!
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