The Joy of Gluten-Free, Sugar-Free Baking (15 page)

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Authors: Peter Reinhart

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Sesame Seed Breadsticks
MAKES 9 TO 12 BREADSTICKS
Here’s a recipe for a basic, simple breadstick that’s amenable to endless variations. We’ve included a few ideas in the sidebar on
Breadstick Variations
to get you started.
2 cups (8 oz / 227 g) almond flour
1 cup (4 oz / 113 g) sesame seed flour
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon xanthan gum
2 eggs (3.5 oz / 99 g)
2 tablespoons unsweetened soy milk or other milk
Egg Wash
1 egg (1.75 oz / 50 g)
2 tablespoons water
Toppings
½ teaspoon Maldon salt, coarse sea salt, or kosher salt
1 teaspoon sesame seeds
Preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, combine the almond flour, sesame seed flour, baking powder, salt, and xanthan gum and whisk until well mixed. In a large bowl, whisk the eggs and milk together until thoroughly blended. Add the dry ingredients and stir with a large spoon for 1 to 2 minutes to make a stiff, playdough-like dough (see
Using Texture as a Guide
).
Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 9 to 12 equal portions. Mist your hands with spray oil, then gently roll out each piece of dough to form a breadstick 6 to 8 inches long and about ½ inch thick. Place the breadsticks on the prepared pan as you go. They won’t spread, so you can position them fairly close to each other.
Make the egg wash by whisking the egg and water together until frothy, then brush the mixture over the breadsticks. Sprinkle the coarse salt evenly over the breadsticks, then do the same with the sesame seeds.
Bake for 15 minutes, then lower the oven temperature to 350°F (177°C), rotate the pan, and bake for about 15 more minutes, until golden brown and firm to the touch.
Immediately transfer the breadsticks to a wire rack and let cool for at least 10 minutes before serving.
 
Breadstick Variations
Here are a few ideas for creating your own variations on any of the breadstick recipes in this chapter:

  
Use different types of nut and seed flours in different proportions. Any combination is fine, as long as the total amount is equal to what’s called for in the recipe.

  
For softer, cheesy breadsticks, add 1 cup (4 oz / 227 g) of shredded or grated mozzarella, Cheddar, or Swiss cheese when mixing the dry ingredients.

  
For sweeter breadsticks, add ½ teaspoon of liquid stevia when mixing the wet ingredients and omit the salt garnish.

  
For herbed breadsticks, add 1 teaspoon of dried thyme, herbes de Provence, or minced fresh rosemary when mixing the dry ingredients.

  
To make mini breadsticks (sort of like pretzel nuggets), cut each breadstick into three or four smaller pieces after you apply the egg wash and any toppings.

Spicy Breadsticks
MAKES 9 TO 12 BREADSTICKS
These nutty, spicy breadsticks are delicious with any sugar-free jelly, but especially with hot pepper jelly.
2 cups (8 oz / 227 g) almond flour
½ cup (2 oz / 57 g) sesame seed flour
½ cup (2 oz / 57 g)
pecan flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon xanthan gum
½ to 1 teaspoon cayenne pepper
2 eggs (3.5 oz / 99 g)
2 tablespoons unsweetened soy milk or other milk
Egg Wash
1 egg (1.75 oz / 50 g)
2 tablespoons water
Toppings
½ teaspoon Maldon salt or coarsely ground sea salt
1 teaspoon sesame seeds
Preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, combine the almond flour, sesame seed flour, pecan flour, baking powder, salt, xanthan gum, and cayenne and whisk until well mixed. In a large bowl, whisk the eggs and milk together until thoroughly blended. Add the dry ingredients and stir with a large spoon for 1 to 2 minutes to make a stiff, playdough-like dough (see
Using Texture as a Guide
).
Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 9 to 12 equal portions. Mist your hands with spray oil, then gently roll out each piece of dough to form a breadstick 6 to 8 inches long and about ½ inch thick. Place the breadsticks on the prepared pan as you go. They won’t spread, so you can position them quite close to each other.
Make the egg wash by whisking the egg and water together until frothy, then brush the mixture over the breadsticks. Sprinkle the sea salt and sesame seeds over the breadsticks.
Bake for 15 minutes, then lower the oven temperature to 350°F (177°C), rotate the pan, and bake for about 15 more minutes, until golden brown and firm to the touch.
Immediately transfer the breadsticks to a wire rack and let cool for at least 10 minutes before serving.
Garlic Breadsticks
MAKES 9 TO 12 BREADSTICKS
These breadsticks are for garlic lovers like us. They are especially useful for dipping into marinara sauce or herbed olive oil, but they also make great snacks.
2 cups (8 oz / 227 g) almond flour
½ cup (2 oz / 57 g) sesame seed flour
½ cup (2 oz / 57 g) pumpkin seed flour or golden flaxseed meal
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon xanthan gum
1 teaspoon garlic powder or granulated garlic, or 1 tablespoon minced fresh garlic
2 eggs (3.5 oz / 99 g)
2 tablespoons unsweetened soy milk or other milk
Egg Wash
1 egg (1.75 oz / 50 g)
2 tablespoons water
Toppings
½ teaspoon Maldon salt, coarse sea salt, or garlic salt (optional)
1 teaspoon sesame seeds (optional)
Preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, combine the almond flour, sesame seed flour, pumpkin seed flour, baking powder, salt, xanthan gum, and garlic powder and whisk until well mixed. In a large bowl, whisk the eggs and milk together until thoroughly blended. Add the dry ingredients and stir with a large spoon for 1 to 2 minutes to make a stiff, playdough-like dough (see
Using Texture as a Guide
).
Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 9 to 12 equal portions. Mist your hands with spray oil, then gently roll out each piece of dough to form a breadstick 6 to 8 inches long and about ½ inch thick. Place the breadsticks on the prepared pan as you go. They won’t spread, so you can position them quite close to each other.
Make the egg wash by whisking the egg and water together until frothy, then brush the mixture over the breadsticks. Sprinkle the salt and sesame seeds evenly over the breadsticks.
Bake for 15 minutes, then lower the oven temperature to 350°F (177°C), rotate the pan, and bake for about 15 more minutes, until golden brown and firm to the touch.
Immediately transfer the breadsticks to a wire rack and let cool for at least 10 minutes before serving.
Onion Breadsticks
MAKES 9 TO 12 BREADSTICKS
Aside from the various flavor options that each of the seeds offer, the onions provide a sweet and savory flavor note.
2½ cups (10 oz / 283 g) almond flour
½ cup (2 oz / 57 g) sesame seed, sunflower seed, or pumpkin seed flour, or a combination
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon xanthan gum
½ teaspoon onion powder, or 1 tablespoon dried onion flakes
2 eggs (3.5 oz / 99 g)
2 tablespoons unsweetened soy milk or other milk
Egg Wash
1 egg (1.75 oz / 50 g)
2 tablespoons water
Preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, combine the almond flour, sesame seed flour, baking powder, salt, xanthan gum, and onion powder and whisk until well mixed. In a large bowl, whisk the eggs and milk together until thoroughly blended. Add the dry ingredients and stir with a large spoon for 1 to 2 minutes to make a stiff, playdough-like dough (see
Using Texture as a Guide
).
Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 9 to 12 equal portions. Mist your hands with spray oil, then gently roll out each piece of dough to form a breadstick 6 to 8 inches long and about ½ inch thick. Place the breadsticks on the prepared pan as you go. They won’t spread, so you can position them quite close to each other.

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