Gluten-Free Breadsticks Easy to bake
Many centuries ago, around the 14th or 15th century, breadsticks began to be baked in northern Italy. They are also known as grissini. Interestingly, today you can find some version of breadsticks in almost every cuisine around the world. With the introduction of gluten-free breadsticks, they have experienced a new resurgence.
Back then, many centuries ago in Savoy, there was a Duke named Victor Amadeus II, a sickly child with fragile digestion. His personal baker was given the task of creating a light and easily digestible bread. Thus, Antonio Brunero became the first to bake breadsticks.
At that time, they were very thin and crispy. Today, you can find richer versions, but for the young duke, the bread was stretched into long, thin strips. These breadsticks became popular not only in Italy but also beyond its borders. It’s no surprise since breadsticks were convenient for travelers. Their popularity grew even more thanks to Napoleon Bonaparte’s love for this type of bread.
Nowadays, you can buy breadsticks in various forms: with cheese, herbs, and seeds. They are often served in restaurants. Today, I offer you a version of gluten-free breadsticks with sesame. They don’t require much effort but are perfect for a snack table if you’re hosting a party. Or simply dip them in your favorite sauce.
Ingredients:
- 90 g sorghum or green buckwheat flour*
- 90 g amaranth or quinoa flour*
- 90 g tapioca starch
- 1 cup warm water
- ½ tbsp butter (or vegan alternative)**
- ½ tsp salt
- ½ tsp instant yeast
- 2 tsp psyllium husk
- 60 ml maple syrup or molasses
- 1 cup water
- Sesame seeds
* You can use any flour you have available. You can choose sorghum, green buckwheat, or rice flour. Amaranth and quinoa add a nutty flavor to the bread. If you don’t have these on hand, you can substitute with millet flour. The starch can also be substituted with cornstarch or potato starch.
** You can replace the butter with applesauce or vegetable oil, but the texture will be slightly different, though it won’t affect the taste.
Process:
The process is quite simple. In a mixer bowl, combine all the ingredients. The dough will be soft and slightly sticky. Divide it into 4 parts. If you prefer shorter gluten-free breadsticks, divide it into 6 parts. Roll each piece into a long thin rope. Then fold it in half and twist. Be gentle: unlike its gluten counterpart, this dough is delicate and can tear easily.
Dip the twisted dough in a mixture of water and syrup (or molasses) for 5-10 seconds, then coat in sesame seeds. Place it on a baking sheet lined with parchment paper. Repeat the process with all the pieces of dough. Cover the tray with a towel and leave it in a warm place to rise.
While the breadsticks are rising, preheat the oven to 230°C (445°F). Place a container of water on the lower rack to create steam in the oven. If possible, bake with a fan on — the combination of steam and air will give gluten-free breadsticks a nice crust.
After about 30 minutes, when the breadsticks have risen, place the tray in the oven. Depending on your oven, 10-15 minutes should be enough to bake those gluten-free breadsticks. Once done, remove them from the oven and allow them to cool completely. If you sprinkle them with salt before baking, they make a great snack to pair with a glass of beer. Gluten-free one!
Enjoy!
