Description
Delicious, soft gluten free breadsticks made with a blend of Caputo Fioreglut and super fine brown rice flour, enhanced with a flavorful garlic butter glaze. Perfect as a snack or accompaniment, these breadsticks are easy to shape, proofed for a light texture, and baked to a golden finish.
Ingredients
Dough Ingredients
- 150 grams water
- 120 grams Caputo Fioreglut Gluten Free Flour
- 70 grams super fine brown rice flour
- 10 grams granulated sugar
- 5 grams milk powder (Optional)
- 3 grams kosher salt
- 3 grams Instant Yeast
- 10 grams olive oil
- a little fine/medium coarse cornmeal for the baking sheet (Optional)
Garlic Butter Topping
- 50 grams unsalted butter
- 1 teaspoon garlic powder (or fresh minced garlic)
- 1 teaspoon dried parsley
- generous pinch of kosher salt
Instructions
- Warm Water Preparation: Warm the water in a microwave safe bowl for about 45 to 60 seconds, then allow it to cool to between 120 and 129°F to activate the yeast properly without killing it.
- Mix Dry Ingredients: In a mixing bowl, whisk together Caputo Fioreglut Gluten Free Flour, super fine brown rice flour, instant yeast, milk powder (if using), granulated sugar, and kosher salt to ensure even distribution.
- Combine Wet and Dry: Add the warm water and olive oil to the dry mixture. Using a Danish Dough Whisk or wooden spoon, stir until the dough turns wet and slightly lumpy at first, then continues stirring until it becomes smooth.
- Shape Dough Ball: Scrape down the bowl’s sides with a flexible spatula and shape the dough into a ball to facilitate easy transfer.
- Rest Dough: Cover the bowl with a clean towel and let the dough rest for 10 to 15 minutes to hydrate the flours and begin fermentation.
- Prepare Baking Surface: Line a sheet tray with parchment paper and sprinkle lightly with fine or medium coarse cornmeal, which is optional but prevents sticking.
- Shape Breadsticks: Lightly dust your work surface with gluten free flour or use non-stick spray. Cut the dough into six equal portions (about 65 grams each) using a bench scraper or sharp knife, then gently roll each into a 7-inch long breadstick.
- Proof Breadsticks: Place shaped breadsticks on the prepared tray spaced apart. Cover them with a clean tea towel and let rise in a warm place until they grow about 20% larger, approximately 20 to 30 minutes depending on your environment.
- Preheat Oven: When breadsticks have risen noticeably, preheat the oven to 400°F, positioning the rack in the middle for even baking.
- Bake First Stage: Place the proofed breadsticks into the fully preheated oven and bake for 10 minutes, allowing them to expand further and start browning.
- Prepare Garlic Butter: While breadsticks bake, melt unsalted butter in a small sauté pan over medium-low heat. Add garlic powder or fresh minced garlic, dried parsley, and a pinch of kosher salt. Sauté for about 1 minute until fragrant, then remove from heat.
- Brush with Garlic Butter: Remove breadsticks from the oven after 10 minutes and generously brush them with the prepared garlic butter for flavor and moisture.
- Bake Second Stage: Return the breadsticks to the oven, increase the temperature to 450°F and bake for another 5 to 8 minutes or until golden brown, watching carefully as times vary by oven.
- Final Butter Brush: Remove the breadsticks from the oven and place the baking tray on a cooling rack. Immediately brush them again with garlic butter to give a soft crust and beautiful sheen.
- Cool and Serve: Allow the breadsticks to cool for a few minutes before serving to enjoy the perfect texture and flavor.
Notes
- Milk powder is optional but adds tenderness and flavor to the dough.
- Sprinkling cornmeal on the baking sheet helps prevent sticking and adds a slight crunch.
- Proofing times vary based on kitchen temperature and humidity; warm, humid environments accelerate proofing.
- The garlic butter brush after baking enhances flavor and gives a shiny, soft crust.
- Keep breadsticks similarly sized to ensure even baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian