I had played around with many recipes trying to develop a gluten-free, dairy-free and yeast-free breadstick recipe. Most of the time they wound up being a glorified biscuit and hard and dense at that. These breadsticks are wonderful. Very quick to prepare and they have just the right texture and consistency. From my cookbook, Celeste's Best Gluten-Free, Allergen-Free Recipes.
Makes 6 breadsticks
Preheat oven to 450 degrees. Spread or brush 2 tablespoons of olive oil across the bottom of a large baking tray.
In mixing bowl whisk together:
⅓ cup arrowroot flour
⅓ cup sweet potato flour
⅓ cup white rice flour
¼ cup tapioca flour
(Scroll down to bottom of recipe for alternative flour choices.)
Then whisk in:
2 teaspoons sugar
1¼ teaspoons konjac powder or xanthan gum
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
⅔ cup milk or non-dairy milk substitute (or even water)
Beat on low speed for 45 seconds or until dough comes together and pulls away from sides of bowl and forms a ball. Dough will be sticky and tacky.
Divide the dough into 6 equal pieces and form into balls. Take a ball of dough and knead it well in hands. Then roll it into a stick shape roughly 5 inches long by ¾-inch thick. Place breadsticks on baking sheet and roll it in the olive oil on the tray. Sprinkle with sea salt or Italian seasoning if desired.
Bake for 14 – 18 minutes or until golden. Best served warm from the oven.
Alternative suggestion for flours:
My personal brand preference for flours is Authentic Foods. It costs a little more but it's very finely milled and makes a huge difference in your baked goods and allergen-free cooking.
I've just redeveloped this recipe replacing the first 4 flours with these flours instead. They're readily available and you still bake up delicious breadsticks.
1/2 cup tapioca flour
1/2 cup white rice flour
1/4 cup sweet rice flour