I am back with second helping of The Dairy Free & Gluten Free Kitchen (Ten Speed Press, Paperback, January 2012) by Denise Jardine . Book offers 150 recipes (from Pancakes to Pizza) for all occasions and seasons.
After spinach, doughy goodies.
Amaranth Sesame Breadsticks
Free of egg, soy, nut
makes 12 breadsticks
1 cup amaranth flour
1/2 cup Gluten-Free Flour Mix (page 172)
1 tablespoon toasted sesame seeds, plus more for sprinkling
1 tablespoon sugar
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon onion powder
3/4 cup warm water (110°F to 115°F)
1 package (21/4 teaspoons) quick-rise dry yeast
1 teaspoon olive oil
Kosher salt, for sprinkling (optional)
Position the rack in the center of the oven and preheat to 400°F. Lightly coat a baking sheet with cooking spray and line with parchment paper. Set aside.
To prepare the dough:
Combine the amaranth flour, flour, sesame seeds, sugar, xanthan gum, salt, and onion powder in a large bowl. Mix together with a whisk until blended. In a small bowl dissolve the yeast in warm water and whisk in the olive oil. Pour the yeast mixture into the flour mixture. Using a sturdy wooden spoon, stir until the mixture comes together and forms a ball. Divide the dough into 12 balls. Line a flat work surface with parchment or waxed paper. Using your hands, roll the dough to form 12-inch-long, cigar-shaped rolls.
Transfer the rolls to the prepared pan. Cover the pan with a damp kitchen towel and place it in a warm, draft-free location for 20 minutes or until the breadsticks have risen slightly. If desired, sprinkle with kosher salt. Place the pan in the preheated oven and bake for 20 minutes, or until the breadsticks are dark golden brown and slightly crisp on the bottom. If desired, sprinkle with additional sesame seeds.
(* "Amaranth Sesame Breadsticks recipe from THE DAIRY-FREE & GLUTEN-FREE KITCHEN by Denise Jardine, Paperback published by Ten Speed Press, January 2012, all rights reserved)