I made a mistake a while ago while making pizza crust. I doubled the recipe but forgot to split the dough between two pizza pans, making a huge puffy crust. It still tasted just fine with the toppings and the best part turned out to be the crust edge. It had the texture of a breadstick, like you’d find at some of those ‘Italian’ (and I use that term loosely) chain restaurants, except much tastier and slightly chewier.
So I took my pizza dough recipe and tweaked it a teeny tiny bit, added some garlic-butter fun and baked up these tasty breadsticks.
(edited to add) This is not a typical bread dough recipe. Like a lot of gluten-free bread recipes it comes out of the mixer very sticky and behaves more like a batter bread. You should still be able to form the sticky batter into breadsticks. The next time I make these I’ll make a video of the technique and so you can see what the batter looks and how it behaves.
The use of ziploc bags on the hands to help with greasing the pan and forming the dough into breadsticks is handy (and looks ridiculous). If you care how you look and want to not look ridiculous, I imagine plastic or latex antiseptic gloves would do the trick, too. But where’s the fun in that?!
I’m adding the recipe in full here with my adjustments for this specific application. I hope you enjoy these as much as we did.
- 2 tablespoons dry active yeast
- 1⅓ cup brown rice flour
- 1 cup tapioca starch
- 2 teaspoons xanthan gum
- 2 teaspoons Italian herb seasoning
- 1 teaspoon salt
- 1⅓ cup unsweetened non-dairy milk (I use plain almond milk)
- 1 teaspoon agave nectar
- 2 teaspoons olive oil
- 2 teaspoons apple cider vinegar
- ----Buttery Topping----
- 2-3 tablespoons melted vegan margarine
- ⅛ teaspoon granulated garlic powder
- ⅛ teaspoon dried parsley
- Preheat oven to 425°F.
- Combine dry ingredients, including yeast, in the work bowl of your mixer.
- Add liquid ingredients slowly and beat on medium speed for 2 minutes.
- If dough bounces around in the bowl too much, add about 1 tablespoon of almond milk at a time until it no longer bounces around.
- Prepare a baking sheet by greasing with a bit of olive oil. Use your plastic-bagged (or gloved) hands to spread the oil around evenly.
- Use those greased up hands to divide the dough up into 6 equal portions.
- Form each portion into a long breadstick that is uniform from end to end. (Don't make breadsticks that are fat in the middle and skinny on the end or they won't bake up as nice and evenly.)
- Place on greased baking sheet.
- Meanwhile, in a small bowl combine the melted vegan margarine, garlic powder and parsley flakes. Brush on the tops of each breadstick.
- Bake in preheated oven for 15 minutes, until nice and golden brown.
- Brush with any remaining garlic butter mixture once again (if desired), and serve hot.
I burnt my tongue eating these because I couldn’t wait until they cooled even slightly. Yes, they’re that good.
And check out the awesome texture on these little babies.