Ingredients
-
2 cups (260 g) Bread Flour
-
¼ cup (45 g) Potato Flour
-
1 teaspoon Xanthan Gum
-
2¼ teaspoons quick-rising Yeast
-
2 teaspoons Baking Powder
-
½ teaspoon Salt
-
1½ teaspoons Ener-G Egg
-
¼ cup (60 ml) plus 1 tablespoon light Olive Oil
-
1 cup (240 ml) plus 1 tablespoon warm Water
-
1 tablespoon Garlic
Directions
Potato flour gives these breadsticks a pull-apart texture that have made them a family favorite. They are soft, yummy, and garlicky (if you choose) the perfect complement to your favorite pasta dish.
Steps
|
1
Done
|
Line a large baking sheet with parchment paper. |
|
2
Done
|
Mix together the flours, xanthan gum, yeast, baking powder, and salt in a medium bowl. |
|
3
Done
|
Blend the egg replacer, ¼ cup (60 ml) of the oil, and 1 cup (240 ml) of the warm water together in a large bowl, using a mixer on medium speed, for 30 seconds. |
|
4
Done
|
Slowly add the dry ingredients to the wet ingredients and mix on medium-low speed until combined. Increase the speed to medium-high and beat for 2 minutes. Add up to 1 more tablespoon of warm water as needed, ½ tablespoon at a time, until the dough is thick and pliable. |
|
5
Done
|
Divide the dough into 8 equal sections. Form each section into a ball, then roll it between your palms or against a smooth prep surface to create a stick about ¾ inch (19 mm) thick and 7 to 8 inches (19 to 20 cm) long. Place the breadsticks on the prepared baking sheet. |
|
6
Done
|
Let the breadsticks rise for 25 minutes in a warm, humid spot. |
|
7
Done
|
Preheat the oven to 375°F (190°C). Allow the breadsticks to rise for another 5 to 10 minutes while the oven preheats. |
|
8
Done
|
Brush the tops of the breadsticks with the remaining oil and sprinkle with garlic powder, if desired. Bake for 15 to 16 minutes, until lightly browned and the internal temperature is 200°F to 205°F (93°C to 96°C). |
