Directions: |
Directions:In a small bowl or glass measuring cup, whisk the water and yeast until the yeast dissolves. Let stand for 10 minutes.
In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine the garbanzo bean flour, almond meal/flour, flaxseeds, and kosher slat. Add the butter and stir or mix to combine. Add the yeast mixture and stir for 10 minutes or mix with the mixer for 5 minutes, or until all the ingredients are evenly distributed and a loose ball of dough forms. If using a stand mixer, be sure to scrape down the sides and along the bottom of the mixing bowl. Cover the bowl with plastic wrap and let stand in a warm place for 1 hour, or until the dough increases in size (it won't double like traditional gluten-containing dough).
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a small bowl, lightly beat the egg and water.
Lightly coat a work surface with oil or cooking spray. Turn out the dough onto the work surface and knead a few times to bring the dough together. Divide into 8 pieces, and roll each piece into a ball. Cover the balls with plastic wrap while forming the bread sticks.
Roll each dough ball into a breadstick 6 inches long. If the dough cracks or breaks, simply pinch it back together or reshape the ball tighter and try again. Transfer to the baking sheet. (They can be somewhat close together, though they will puff up slightly.) Brush the breadsticks with the egg wash and sprinkle with the sea salt and any desired seeds and spices.
Bake for 25 minutes, or until the breadsticks are golden and slightly firm to the touch. |
This recipe for Breadsticks is from