Soft and Doughy Breadsticks. Gluten, Dairy, Soya, Egg free and Vegan! 

Whenever we eat pasta or a dish with a lot of sauce Roo likes to have bread to dip. We have a few recipes we go to whenever we need a bread and this is definitely one of our favourites. 

Here you can see the structure inside. Perfect bread texture.


These Breadsticks are incredibly light, soft and just the right amount of chewy. They’re incredibly quick and easy to make, taking less than 45 minutes total. You will get 5-6 bread sticks from this recipe which are great to eat warm from the oven or cook for upto 3 days after baking. 


We have used these for a quick and easy pizza, topped with a little tomato purée, cheese and ham. We also use them for the perfect hand sized sandwiches for Roo. We dip them into salsa as a snack or as part of a meal or pair them with a pasta dish such as lasagne. 


Ingredients 

  • 2 cups Gluten Free Plain Flour. 
  • 2 teaspoons Xantham Gum (omit if your flour blend contains gum). 
  • 1/2 teaspoon salt. 
  • 1 teaspoon Baking Powder (ensure this is Gluten Free). 
  • 1 sachet or 1 teaspoon Dried Fast Acting yeast 
  • 2 tablespoons White Sugar. 
  • 2/3 cup Warm Water. 
  • 1/3 Cup Sunflower Oil. 
  • 90g Unsweetened Apple Purée. 
  • 1 tablespoon Olive Oil. 

After proving for 10 minutes in a warm oven.


Method 

  1. Preheat the oven as low as possible. Our oven is 80c. Like a baking sheet with parchment paper. 
  2. In a small bowl combine the water, yeast and sugar. Set to one side to allow the yeast to bloom. 
  3. In a large bowl combine the flour, gum if using, salt and baking powder until well mixed. 
  4. Into the dry mix add the sunflower oil, apple purée and yeast mixture. Mix well with a spoon until you have a slightly sticky dough. Depending on the flour you use will depend on the consistency of the dough. We use Doves Farm and get a dough we can handle. Some flours will produce a very sticky dough that is difficult to handle. 
  5. If you can handle your dough easily split into 5-6 balls and then roll into sausage shapes. Place onto the baking tray. If the dough is too sticky to handle, scoop into a ziploc bag and cut a corner from the bag. Pipe the dough into sausage shapes on the baking tray. 
  6. Turn off the oven. Place the tray inside for 10 minutes to allow the dough to rise. You want it to rise by about 50% of its original size. 
  7. Remove the tray and heat the oven to 180c. Using a pastry brush, brush the olive oil over the top of the bread sticks. Once the oven is heated place the tray back into the centre of the oven and bake for 12-15 minutes. 
  8. The Breadsticks will still be quite pale, but if you tap them underneath they will sound hollow. 
  9. Serve either warm or allow to cool fully and then store in an airtight container for upto 3 days. 

Enjoy! 


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