Easy Gluten Free Breadsticks

How to squeeze out my Easy Gluten Free Breadsticks:

How to smooth out the tops and edges of the Breadsticks:

Demo on greasing the breadsticks:

This next recipe was created for my nephew's birthday. He turned 12 on 12/13/14. Fun date huh! 

I had never attempted breadsticks before this point but decided to use my Quick Gluten Free Dinner Roll recipe as the base. They turned out fantastic! Even the non-gluten-free eaters were loving them! Get this- my biggest critic- even had 3! ;) 

The bag method I use for these is super easy. It just takes a steady hand of squeezing. ;) 
These breadsticks are gluten and dairy free but if you can eat butter- they're all the yummier! 
Enjoy!

Easy Gluten Free Breadsticks

(Gluten Free, Dairy Free)
Created by jalene

Yields over 20 Breadsticks (5 to 6 inches long)
Ingredients: 

• 2 Tbsp yeast
  
• 1 & 1/4 cup warm water (110 degrees)
• 6 Tbsp grapeseed oil 
• 1/4 cup sugar (I use evaporated cane juice sugar)
• 2 cups brown rice flour
• 1/2 cup + 2 Tbsp potato starch
• 1/4 cup + 2 Tbsp tapioca starch
• 1 & 1/2 tsp xanthan gum
• 1 tsp sea salt
• 2 eggs

You'll also need: 

• Garlic Salt
• For dairy Free: 1/4 cup extra grapeseed oil OR melted Earthbalance OR 
  
• for dairy infested: 1/4 cup melted butter

Space the breadsticks on the pan with enough room to raise. I fit 12 on a cookie sheet.

Directions: 

1. Preheat your oven to 425 degrees F.  Lightly grease 2 cookie sheets. 
2. Whisk together the yeast and warm water. Add in the grapeseed oil and sugar. Cover with a towel and allow to double in size while you measure out your dry ingredients. 
3. In a mixer combine the brown rice flour, potato starch, tapioca starch, xanthan, and salt. When the yeast mixture is ready, add it and the eggs to the dry ingredients. Mix on low speed for 30 seconds then turn up the speed to medium and continue mixing for 2 & 1/2 more minutes. 
4. Immediately scoop the dough into a large ziplock bag. Seal  the bag completely and cut off one of the corners opposite of the seal. I found 1 inch makes perfect Olive Garden size breadsticks. (The cut off part should be a triangle.) 
5. Steadily squeeze out the dough onto your prepared pan in your desired length. I made mine about 5 inches long. Smooth any rough edges with water-wet fingers.
6. Top the breadsticks with half of the melted butter or Earthbalance. Allow them to sit 5 minutes than bake 8-12 minutes or until the breadsticks are golden brown. 
7. Immediately top with the remaining butter and sprinkle on the garlic salt. 

These are best served hot/warm. 
For leftovers: allow the breadsticks to cool completely before storing in a ziplock bag. I try to use these within 1-2 days, otherwise they tend to dry out.  They also can be frozen for later use! Simply freeze them the day you make them for optimal freshness. 

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