Gluten Free Garlic Herb Breadsticks Food

GLUTEN-FREE GARLIC HERB BREADSTICKS

Steps:

• Heat oven to 400°F. In small bowl, stir together flour blend, xanthan gum, rosemary and salt; set aside.
• In 2-quart saucepan, heat water, butter and garlic to rolling boil. Stir in flour blend mixture. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat; cool 5 minutes. Beat in 1 egg at a time, beating with spoon until smooth.
• Place dough in heavy-duty resealable food-storage plastic bag; clip 1/2 inch from one corner. Twist bag together at top; with hands, force dough through hole, and pipe into thin 8-inch strips onto ungreased cookie sheet. Sprinkle with poppy seed.
• Bake 20 to 25 minutes or until puffed, bottoms are golden and tops are dry. Remove from pan to cooling rack. Serve warm.

GARLIC-HERB BREADSTICKS

Steps:

• Put 3/4 cup warm water in a food processor. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. Add the sugar and 1 teaspoon salt and pulse until dissolved. Add the flour, olive oil and 1 tablespoon butter and pulse until the dough forms a ball, about 1 minute. Continue to process with the motor running until smooth, about 2 more minutes.
• Line 2 baking sheets with parchment; brush with olive oil. Turn the dough out onto a floured surface. Divide into 12 equal pieces, then roll each piece into a 12- to-16-inch rope. Arrange the ropes 1 1/2 inches apart on the prepared baking sheets, rolling them to coat with the oil. Cover each baking sheet with a damp cloth and set aside in a warm place until the breadsticks double in size, 45 minutes to 1 hour.
• Preheat the oven to 400 degrees F. Put the remaining 3 tablespoons butter and the garlic in a microwave-safe bowl and microwave until melted, about 1 minute. Brush the breadsticks with the garlic butter; sprinkle with herbs and salt. Bake until golden, 15 to 20 minutes.

GLUTEN FREE & VEGAN GARLIC BREADSTICKS

Steps:

• Dough:.
• Combine the yeast, sugar and warm water in a small bowl and let stand 10 minutes.
• In a large bowl (or the bowl of a stand mixer) whisk together the flaxseed, flour, garlic powder and guar gum.
• Add the foamy yeast mixture to the bowl and mix for 3 minutes with a sturdy spoon (or using the paddle if using a stand mixer).
• Add the oil and salt from Column C to the bowl and mix until the dough comes together into a soft ball and feels somewhat elastic. (If the dough feels too dry, add the warm water in small amounts until the dough feels right.).
• Set the dough aside in a warm place and let it rise for 1 hour.
• Deflate dough and knead briefly in the bowl. Let rest 5 minutes.
• Breadsticks:.
• Heat the oven to 375F.
• Combine the oil, garlic and herbs in a small bowl.
• Divide the dough into 18 balls and shape into breadsticks (I found it easiest to treat the dough like playdough and squeeze tubes with my hands).
• Place shaped sticks on a parchment lined sheet and brush with the garlic oil. Let rise 30 minutes.
• Bake the breadsticks for 20 minutes. Cool at least 15 minutes before enjoying!

GLUTEN-FREE ROASTED GARLIC AND HERB GRAVY

Steps:

• Preheat the oven to 400 degrees F.
• Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1 inch. Discard the top. Place the garlic head on a small sheet of foil. Drizzle with extra-virgin olive oil and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast until golden brown and soft, 55 to 65 minutes. Remove and let cool slightly.
• Meanwhile in a medium saucepot, combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring to a simmer and then reduce the heat to low, cover and cook for 30 minutes.
• Add the reserved drippings to the pot. Squeeze in the roasted garlic from the head. Stir and then remove from heat. Strain through a fine-mesh sieve into a medium bowl, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt, if needed.
• To make the slurry, combine 1/2 cup of the cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
• Bring the stock back up to a simmer over medium. Slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If the gravy looks too loose, make another slurry with the remaining cornstarch and slowly whisk in a little bit at a time until you feel the gravy thicken. Taste for seasoning. Keep warm until needed.