I had missed eating breadsticks for many years. These are crunchy and flavorful. I chose to use my food processor instead of the traditional method of pastry blender and bowl. There are a few brands on the market, none which convey the flavor and authenticity of a crunchy breadstick from a bakery or Italian foods market. These breadsticks are everything you have missed. Enjoy as a snack alone, with salad or Antipasti.
Yields approximately 18
½ cup Sorghum Flour
¾ cup Brown Rice Flour
¼ cup Potato Starch
½ cup Tapioca
½ teaspoon Baking Powder
½ teaspoon Guar Gum
½ teaspoon Salt
½ cup Ice Water
2 tablespoons Sesame Tahini
4 tablespoons cold Butter, cubed
1 tablespoon Extra Virgin Olive Oil
¼ cup Sesame Seeds
1 Egg white
Pre-heat oven to 425 degrees. Place parchment paper on a cookie sheet and set aside.
Using a food processor, combine the sorghum, brown rice flour, potato starch, tapioca, baking powder, guar gum and salt – pulse a few times to thoroughly combine.
Add the cubed butter in three batches, pulse in between additions. Texture of flour should be grainy. Add tahini and pulse, followed by olive oil, pulse again to fully combine. Add the ice water a few tablespoons at a time.
Remove dough from processor and knead a few times to make dough completely stick together. Place egg white in shallow bowl or plate, spread sesame seed in a separate shallow bowl or plate, place both aside.
Place a sheet of parchment on counter. Pluck 2-3 inch pieces of dough. Squeeze dough and gently roll out like a snake under the palms of your hands, gently spread your fingers to help dough stretch. Stretch to 5-6 inches in length and about ½ inch in diameter. Don’t be alarmed if the dough splits, just squeeze it back together.
Gently roll the stick first in egg white, followed by sesame seeds. Place directly on parchment lined cookie sheet. The sticks may seem a bit fragile during rolling in egg, you can gently stick and reconnect the dough if there is a break during rolling. Be sure to cover the crack with sesame seeds.
Line up on cookie sheet a few inches apart. Bake for 20 minutes. Remove from oven.
Cool completely and serve. These store wonderfully up to a week.
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