Gluten-Free Breadsticks
User Reviews
5
Gluten-Free Breadsticks
Description
The Gluten-Free Breadsticks recipe blends tapioca flour with Parmesan cheese and a hot mixture of milk, oil, salt, and optional rosemary, forming a thick dough once eggs are added. This particular combination yields a dough that can be rolled into sticks and baked to achieve a chewy, tender interior with a delicate crust. The inclusion of Parmesan introduces subtle savory richness that balances the mildness of the tapioca flour. The dough’s pliability allows for shaping with hands greased in oil to prevent sticking.
Once baked at 350°F, the breadsticks offer a light chewiness characteristic of tapioca-based breads. The rosemary, if used, imparts a gentle herbal aroma. Alternatively, sugar can replace rosemary when frying, changing the flavor profile.
These breadsticks are best served fresh and warm, complementing a variety of meals or enjoyed alone as a gluten-free snack. Their texture and flavor make a pleasant alternative to wheat-based breadsticks, especially suitable for those avoiding gluten.
Proper storage includes cooling completely before sealing in a bag for up to 24 hours. Reheating gently with a slightly damp paper towel helps retain softness. Raw breadsticks can be frozen on a tray before transferring to a bag, keeping up to two months and extending convenience.
Ingredients
- 4 cups tapioca flour about 500 g (or more if the dough gets too stick to shape the breadsticks)
- ⅓ cup Parmesan Cheese grated
- ½ cup milk whole
- ½ cup vegetable oil (If deep-frying, you will need extra cold oil -- enough to deep-fry)
- ½ tablespoon salt plus 1 teaspoon
- ½ tablespoon rosemary optional (skip the herbs and add ½ tablespoon sugar if deep-frying the breadsticks, dried
- 3 egg at room temperature, large
Instructions
Baked Homemade Breadsticks
- Preheat the oven to 350 degrees F (about 180 degrees C). Line two to three baking sheets with parchment paper and set aside.
- Meanwhile, stir tapioca flour and Parmesan cheese together until combined in a large heat-proof bowl; then set aside.
- In a small saucepan, stir together the milk, oil, salt, and rosemary and bring to a boil. Remove from heat and pour the hot liquid mixture over the flour mixture, stirring well with a wooden spoon until combined. The mixture will be lumpy. Let cool enough to handle the dough with your own hands.
- Add eggs to one side of the bowl, break them with a fork and give a quick stir. Then, using your hands, mix them with the lumpy flour mixture until obtaining homogeneous dough, about 3-4 minutes. If the dough is too stick to roll, add just a little more tapioca flour and mix well until you can form into balls and then sticks.
- Lightly grease your hands with a drop of vegetable oil. Using a tablespoon as measurement, spoon 1-2 tablespoons of the dough onto your hands, mold into balls and then roll into sticks, 2-inch (mini breadstick) to 4-inch long each (medium breadstick).
- Arrange them on the lined baking sheets, leaving a space (1 to 2-inches) between them.
- Bake for about 13-15 minutes, or until tapioca breadsticks are puffy and lightly golden on top. Yield will vary according to the size of the tapioca breadsticks (22-45 breadsticks). Mine were approximately 4 inches long a piece, yielding about 22 breadsticks.
- Serve while still warm accompanied by coffee, tea, or any other beverage of your choice. If desired, you can brush a bit of melted butter on top of the tapioca breadsticks. Enjoy!
Fried Quick Breadsticks:
- Follow steps 2 to 5 above, but make the dough without the herbs and add about ½ tablespoon of sugar to the dough.
- Place the shaped breadsticks in a pan with enough cold oil to deep-fry. These will prevent the dough to pop up while frying! Then, heat the oil on medium-high heat until bubbly. The breadsticks will float to the top!
- At this point, turn the heat down to low and finish frying them until lightly golden brown. If you fry them in hot oil from beginning to end, they will pop up and may burn you.
Notes
- Tapioca flour is a suitable substitute for sour tapioca starch here and is easier to find in many stores.
- Eat the breadsticks fresh and warm for best texture and flavor.
- Leftovers can be stored in a sealed bag for up to 24 hours; reheat wrapped in a damp paper towel in the microwave briefly to soften.
- For longer storage, freeze shaped breadsticks on parchment until firm, then transfer to a freezer bag for up to two months and bake directly from frozen with an added baking time of 5-10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22breadsticks
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 196mg | 8% |
| Potassium | 24mg | 1% |
| Vitamin A | 56IU | 1% |
| Calcium | 24mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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