Prep Time30 minsCook Time15 minsTotal Time45 minsDifficultyIntermediate
Dry Ingredients
3 cups Eating Gluten Free Flour
⅓ cup Dry Milk Powder
1 tbsp Dry Yeast
Wet Ingredients
4 Egg Whites
3 tbsp Oil
1 tsp Vinegar
1 ½ cups Warm Water
1Mix dry ingredients in a bowl. In a stand mixer, mix the wet ingredients. With the mixer on low, slowly add the dry ingredients. Beat on high 3 1/2 minutes.
2Spoon dough into a pastry bag or a ziplock bag with the corner cut off. Spray a cookie sheet with Pam. Squeeze dough onto the cookie sheet in 4 -5 inch lines. Brush with melted butter and sprinkle with grated parmesan or cheddar cheese.
3Let rise until double (about 20 minutes over a hot stove). Bake at 400° for 10-15 minutes. (They will be golden brown). Makes about 2 dozen.
Tips
4For delicious croutons: Cut leftover breadsticks into disks (or smaller pieces). Brush with olive oil mixed with garlic salt or your favorite seasonings. (Check the ingredients of store-bought croutons for seasoning ideas.) Bake at 250° or 300° until dry (10-15 minutes). Store in the fridge.
Ingredients
Dry Ingredients
3 cups Eating Gluten Free Flour
⅓ cup Dry Milk Powder
1 tbsp Dry Yeast
Wet Ingredients
4 Egg Whites
3 tbsp Oil
1 tsp Vinegar
1 ½ cups Warm Water
Directions
1Mix dry ingredients in a bowl. In a stand mixer, mix the wet ingredients. With the mixer on low, slowly add the dry ingredients. Beat on high 3 1/2 minutes.
2Spoon dough into a pastry bag or a ziplock bag with the corner cut off. Spray a cookie sheet with Pam. Squeeze dough onto the cookie sheet in 4 -5 inch lines. Brush with melted butter and sprinkle with grated parmesan or cheddar cheese.
3Let rise until double (about 20 minutes over a hot stove). Bake at 400° for 10-15 minutes. (They will be golden brown). Makes about 2 dozen.
Tips
4For delicious croutons: Cut leftover breadsticks into disks (or smaller pieces). Brush with olive oil mixed with garlic salt or your favorite seasonings. (Check the ingredients of store-bought croutons for seasoning ideas.) Bake at 250° or 300° until dry (10-15 minutes). Store in the fridge.
