I feel sooo guilty not having spent any time ‘on the blog’ lately. These days, I wish for 36hour days and 12hour nights, what I get is usually 20hour days and 4hour nights.
I am sure I am not the only one *waves to ALLERGYADVENTURES’ HAILEY*
I am very honored that the famous and great NIA shared one of her favorite recipes with us – Grissini, free from.
Breadsticks are not available in the UK for GF, NF, DF, EF, SF people like allergybabe. So here it is, your chance to offer a popular snack, free from.
Thanks again to NIA for the recipe.
She ingeniously develops the most versatile recipes without missing out on the flavor.
Makes a lot of grissini (about 20)
500 g gluten free flour (or wheat flour)
40 g flax meal
1 tsp salt
1 tsp xanthan gum (omit if using wheat flour or your blend contains it)
2 1/4 tsp dry active yeast
3 tbsp olive oil
2 tbsp liquid sweetener (brown rice syrup, agave, honey…)
2 tbsp flax or chia seeds (nut free lineseeds available from Waitrose, nut free chia available from Wholefoods)
Soak 2 tbsp flax seeds in 120 ml hot water and sit for 15 minutes.
Pre heat oven to 220 degrees and place a water bath at the bottom of the oven (basically a roasting tray filled with warm water to create steam). Line a few trays with baking parchment or a non stick liner and grease lightly.
In a large bowl combine 500 g gluten free flour, 40 g flax meal (ground linseeds), 1 tsp salt and 1 tsp xanthan gum. In a separate bowl dissolve 2 1/4 tsp dry active yeast in 300 ml of warm water, 3 tbsp olive oil and 2 tbsp maple syrup, honey or agave and leave to feed for 3 minutes. Add all the ingredients together and mix until a soft dough comes together. I added more flour until the dough was stiff enough to pipe I go by eye and mix with a wooden spoon, if the dough is too stiff add more water. Take a piping bag and choose a thin nozzle, mine is a PME 18 nozzle or just cut the end off a reusable piping bag (about 5mm in width). Put the mixture into your piping bag and pipe long breadsticks onto the baking sheets, do not over crowded the sheet. Brush the top of the breadsticks with water or oil and sprinkle with salt, seeds or nutritional yeast and bake for 25 minutes then leave to cool on a wire rack.