Time 40 minutes
½ tsp plus ⅛ tsp active dry yeast
¾ cup organic brown rice flour
½ cup tapioca starch
1 tbsp non-fat dry milk powder or soy milk powder
½ tsp xanthan gum
½ tsp unflavoured gelatin powder
¼ tsp sea salt
pinch of dried herbes de provence or any other herbs you enjoy
¼ tsp sugar
1 ½ tbsp extra virgin olive oil
1 ½ tbsp cider vinegar
Non stick spray or vegetable oil, for greasing baking sheet and breadsticks
Fleur de sel or other flaky sea salt.
1. Preheat oven to 425º. In a medium mixing bowl fitted with standard beaters (not a dough hook), combine yeast, rice flour, tapioca starch, dry milk powder, xanthan gum, gelatin powder, ¼ tsp sea salt and herbes de provence. Mix on low speed to blend. Add 1 cup warm water (105 – 110º), sugar, oil, and vinegar. Increase speed to high, and beat 6 minutes. (Dough will stay very soft and should not pull off sides of bowl; if necessary, add water 1 tbsp at a time until dough does not resist beaters.)
2. Liberally spray or oil a baking sheet and set aside. Put dough into a large pastry bag with a plain round ½ inch tip; or a plastic ziploc bag with the corner cut off and pipe 12 breadsticks about 8 inches long, leaving about two inches in between. Spray or brush tops of breadsticks liberally with oil and salt generously
with fleur de sel.
3. Bake breadsticks 10 minutes, turn and spray or brush again with oil. Continue to bake until golden brown, about 10 minutes more. Serve warm.
Yields 12 breadsticks.