4 Ingredient Gluten Free Dough Breadsticks Recipe By Tasty Food

4-INGREDIENT GLUTEN-FREE DOUGH BREADSTICKS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
• Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20-cm) disk.
• Cut the disk into 6 equal parts and roll each part into 8-inch (20-cm) logs.
• Transfer the logs to a parchment-lined baking sheet.
• In a small bowl, combine the oil and Italian seasoning. Use a pastry brush to brush the oil mixture over the breadsticks.
• Bake for 15 minutes, until the breadsticks are set and just starting to brown.
• Enjoy!

DELICIOUS PIZZA CRUST

Steps:

• Add ingredients in order listed to bread machine on dough cycle.
• Divide dough (can be refrigerated at this point) and smooth out onto well oiled pizza stone or heavy pan.
• Prebake for 10 mins at 400 degrees, then cool and add sauce and your favorite toppings.
• An alternative to 2 pizzas is a pizza and breadsticks. Just spread the crust out the same and cut into strips before baking. Bake until done.

4-INGREDIENT GLUTEN FREE SOURDOUGH BREAD RECIPE

Steps:

• Day 1 (Around 12 pm)Make the dough: Add the un-fed starter, gluten-free flour, water, and salt to the bowl of a stand mixer. Use the dough hook to mix until all ingredients are combined, the dough comes together, and there isn't any loose flour left. Bulk Fermentation: Gently form the dough into a ball and place in a lightly oiled and floured medium glass bowl. Loosely cover and leave in a draft-free place for 6-10 hours. 6 hours if your house is on the warm side and up to 10 hours if your house is cooler. I generally let mine rise for about 8 hours. At this point, you don't want your dough to double in size. 2nd Proof/Retard (around 8pm): After the first rise, transfer the bowl to the refrigerator to finish proofing in the refrigerator for 12 hours. You can keep the dough in the same bowl or you can gently reshape it and place it in a floured Banneton Basket. Day 2 (Around 8 am)Place your Dutch Oven on the center rack and preheat the oven to 500 degrees. Let the Dutch Oven preheat at 500 degrees for at least 30 minutes. When the Dutch Oven has preheated, remove from the dough from the refrigerator. Turn the dough out onto a piece of lightly floured parchment paper. With generously floured hands, gently re-shape to a tighter ball and use the flour to smooth the dough. The dough should be completely coated with a layer of flour. (Skip this if you proofed in a Banneton Basket) Use a sharp knife or bread lame to slash the bread, you want the slash to be at least 1-inch deep. You can make it decorative or keep it simple to start and just do an X in the middle. Remove the Dutch Oven from the preheated oven. Use the corners of the parchment paper to lift the dough and carefully place it in the Dutch Oven so you don't burn yourself. Place 2 large ice cubes in the Dutch Oven between the parchment paper and sides of the DO and quickly cover with the lid. Place the Dutch Oven back on the center rack and lower the temperature to 450 degrees. Bake at 450 for 40 minutes. After 40 minutes lower the oven temperature to 425 degrees and then remove the lid from the Dutch Oven. Bake for an additional 40 minutes, uncovered, at 425 degrees. When the bread is done, it should have an internal temperature of at least 210 degrees and the bottom of the bread should sound hollow when you knock on it. Cool completely on a wire rack before slicing and serving.

GLUTEN FREE ALMOST CRAZY BREAD AND PIZZA

Steps:

• Mix all the ingredients together except the 1/2 cup rice flour that you set aside with a handmixer. Add about the extra 1/2 cup rice flour a little at a time and stir with a spoon or plastic spatula. You want it to be about the consistency of cookie dough. Add flour until you get the right consistency.
• This recipe made enough for about one pizza and 5 large breadsticks. You can make all breadsticks or just half the recipe if you don't want pizza and breadsticks.
• For the pizza I just used a spatula and spread it on a pizza pan. Spray the pan with cooking spray. I baked the pizza crust for about 10 minutes at 375 and then pulled it out and added sauce and cheese (and any toppings desired). Cook the pizza an additional 15 to 20 minutes.
• For the breadsticks I pulled out sheets of tinfoil. One for each breadstick. Spread the dough again with your spatula and use the tinfoil to keep the shape of breadsticks. You'll have to spoon it out and spread it verses shaping it like you would normal dough. We brushed on a little olive oil on top of the breadsticks and then folded the tinfoil up like a tent. Cook the breadsticks at 375 for about 15-20 minutes.
• Pull the breadsticks out and cover with garlic butter sauce and parmesan. (We cheated and bought the butter sauce packets directly from Little Caesars so it tasted pretty close to their Crazy Bread to my daughter. You can also mix 1/4 cup melted butter with 1/2 tablespoon garlic salt and brush that on top. Then sprinkle parmesan as desired.