Quinoa Flour Breadsticks

Recipe adapted from Gluten-Free Makeovers

Course Side Dish

Cuisine Quinoa

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 85kcal

Author Wendy Polisi

Ingredients

2 ½ cups bread flour mix see below
½ cup chickpea flour
1 tablespoon active dry yeast
1 teaspoon xanthan gum
1 tablespoon coconut palm sugar
1 ½ teaspoons baking powder Or Ener-G Egg Replacer
½ teaspoon sea salt
1 ½ cups warm water about 110 degrees
2 tablespoons organic canola oil
2 tablespoons agave nectar or liquid sweetener of choic
1 teaspoon cider vinegar
3 tablespoons almond milk or milk of choice
Toppings: sesame seeds coarse salt, poppy seeds, dehydrated garlic

US Customary - Metric

Instructions

Line a baking sheet with parchment paper.
Fit your stand mixer with the paddle attachment (You may also use a hand mixer with beaters) and combine flour blend, chickpea flour, yeast, xnthan gum, sugar, and baking powder or Egg replacer and salt.
In a separate bowl combine water, canola oil, agave nectar and vinegar. Add to the try ingredients and beat on low until combined and then increase to medium and beat for 3 minutes.
Preheat oven to 375
Shape the dough into 8- to 10- inch sticks and place on baking sheet, about an inch apart. Cover and let rise for 20 minutes.
Brush the sticks with milk and sprinkle with toppings. (We liked them best with salt + one additional topping.)
Bake for 18 to 25 minutes, until golden brown. Cool and store in a plastic bag. Eat within 2 days or freeze.

Notes

Calories 77, Fat 1.2g, Carbohydrates 14.4g, Protein 1.7g, Cholesterol 0mg, Sodium 33mg, Fiber .7g, Sugars 1.9g
All Purpose Gluten Free Bread Flour Mix: 1 ¼ cups brown rice flour
1 cup sorghum flour ¾ cup quinoa flour (toasted is best - 220 degrees, 90 minutes) ¾ cup tapioca starch 3 teaspoons xanthan gum 1 teaspoon salt

Nutrition