Gluten-free breadsticks recipe by Davina Steel
It’s tough to get your hands on some decent gluten-free breadsticks, so why not make your own using Davina Steel’s Mix and this simple recipe…
Savoury breadsticks
Ingredients
- 400 g Davina Steel Pizza Mix
- 1 tsp salt
- 350 g water
- 50 g olive oil
- 2 free-range eggs
Optional
- 1 tsp dried rosemary leaves, finely chopped
- 4 small garlic cloves, peeled, chopped finely
- 1 tsp poppy or sesame seeds
Instructions
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Preheat the oven to 200°C/Gas Mark 6.
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Stir together the pizza mix, salt and rosemary (if using).
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Heat the water, oil and garlic (if using) until just boiling. Stir in the pizza mixture and reduce the heat to just simmering. Mix vigorously for about 1 minute, or until the mixture forms into a ball. Remove from the heat and cool for 5 minutes.
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Beat in 1 egg at a time with a spoon until smooth. This will form a sort of choux pastry.
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Put the dough into a heavy-duty resealable food plastic bag and snip one corner off (about 1cm (½in) diagonal snip should do it).
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Twist the bag together at the top and squeeze until you are piping the dough through the hole.
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Pipe thin 20cm (8in) strips onto an ungreased baking tray and sprinkle with seeds, if desired.
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Bake for 20-25 minutes, or until the bottoms are golden and the tops are dry.
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Remove from the oven and place on a wire cooling rack to cool.
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These can be stored in an airtight container for up to 2 weeks.
As featured in the June 2019 issue of Gluten-Free Heaven magazine
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