I haven’t baked bread in ages. This summer has been far too hot. I’ve been homeless, and all of that combined has prevented me from indulging in one of my passions: baking gluten‑free bread. But I’ve remedied that with the help of Algood, and I’ve made some delicious gluten‑free breadsticks and bread rolls.
Yes, it’s a bit cheeky of me to say it, but that’s just how it is. And when your family loves your recipes, it really boosts your morale, and you start to believe it.
If you’ve been following Gluten‑Free Crafts for a while, you’ll have seen that I love Algood’s bread flour and that I’ve made some truly wonderful things with it, like this super versatile gluten‑free bread.
How to Make Breadsticks for appetizers and snacks?
Preparation time: 2 hours 20 minutes
Cooking time: 20 minutes
Total time: 2 hours 40 minutes
Dish: Side dish, Appetizer, Bread
Portions: 4‑6
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 300g (2‑3 cups) |
| Water | 125 ml |
| Oil (approximately 5 tbsp) | 50 g |
| Salt | 5 g (1 tsp) |
| Sesame | to taste |
| Fresh yeast | 7 g |
| either | |
| Dried baker’s yeast | 2.5 g |
Step‑by‑Step Preparation
- We put the yeast in a container.
- Add the water. The water should be at room temperature, neither cold nor hot. But if it’s cold in your house, use lukewarm water.
- Stir until the yeast dissolves.
- We sift the flour.
- We add the salt.
- We stir.
- Once you see that the liquid has been absorbed by the flour, add the oil.
- We stir.
- We finished making the ball with our hands.
- We let the dough rest for 20 minutes, so that the flour particles become properly moistened and the dough acquires elasticity.
- Knead the dough for 5 minutes or until smooth and uniform. You can also knead the dough in a stand mixer for 5‑10 minutes on speed 2.
- Although this dough is so pleasant that kneading it by hand is a pleasure.
- We put the dough in the container and let it rise, doubling in size.
- At 27°C my dough took 35‑40 minutes to rise. At a lower temperature it will take longer to rise and vice versa.
- We deflate the dough and let it rise again.
- My dough took 40 minutes to rise again.
- We divided the dough in two.
- We make little balls.
- We reserved one.
- The other one we stretch into a sheet 0.5 cm thick while sprinkling it with sesame seeds (see video).
- We cover the dough and let it rest for 20 minutes.
- Preheat the oven to 200°C with the top and bottom heating elements on. If your oven doesn’t have this function, use only the bottom heating element.
- We cut the dough into strips 0.5 cm thick.
- We put the strips in the tray and twist them.
- We put them in the oven.
- If your oven only has bottom heat, I recommend baking them on the middle shelf. Otherwise, on the first shelf from the bottom.
- Bake for 20 minutes or until they are the way you like them.
- We take the breadsticks out of the oven.
- We put them on a wire rack to cool.
Nutrition
| Nutrient | Amount |
|---|---|
| Serving | 42 g |
| Calories | 1241 kcal |
| Carbohydrates | 171 g |
| Protein | 20 g |
| Fat | 56 g |
| Saturated fat | 6 g |
| Polyunsaturated fat | 3 g |
| Monounsaturated fat | 22 g |
| Sodium | 397 mg |
| Potassium | 1 mg |
| Fiber | 8 g |
| Sugar | 3 g |
| Vitamin C | 1 mg |
| Calcium | 111 mg |
| Iron | 2 mg |