GLUTEN-FREE POLENTA-QUINOA STICKS
Delicious little breadsticks, these are yummy eaten plain or dipped in marinara sauce. Also great topped with a bit of grated Parmesean cheese.
Provided by katii
Categories Breads
Time 3h50m
Yield 16 sticks, 16 serving(s)
Number Of Ingredients 7
Steps:
- Put in cornmeal, quinoa, water and salt and pepper in a pot and stir.
- Bring all ingredients to a boil, then lower the heat, cove the pot and simmerfor 20 minutes, or until quinoa is al dente.
- Let sit, covered, for ten minutes, and then fluff up.
- Cool 5 minutes.
- Add olive oil and tomatoes and stir to blend well.
- Put mixture in greased loaf pan.
- Cool to room temperature.
- Cover with plastic wrap and refrigerate until firm, about 3 hours.
- Invert on cutting board. Cut it into 16 slices (1/2 inch thick).
- Place on a parchment-paper lined baking sheet and bake in a preheated 375* oven for 35-40 minutes until crispy, flipping halfway through.
- Enjoy!
Nutrition Facts : Calories 44, Fat 0.8, SaturatedFat 0.1, Sodium 77.4, Carbohydrate 8.3, Fiber 0.8, Protein 1.2
GLUTEN FREE CORNBREAD STICKS
Make and share this Gluten Free Cornbread Sticks recipe from Food.com.
Provided by dougdesa
Categories Breads
Time 30m
Yield 12 cornsticks, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450. Place cast iron cornstick pan in oven for 10 minues to preheat. Meanwhile, combine all ingredients. Remove pan and spray with PAM. Pour batter into pan. Bake for 20-25 minutes.
- Variations: Add one or more of the following: Cheddar cheese, diced canned chilis (drained), pre-cooked bacon bits, minced jalepeno pepper, bacon grease instead of oil.
Nutrition Facts : Calories 157.1, Fat 4.1, SaturatedFat 0.7, Cholesterol 35.2, Sodium 716.1, Carbohydrate 28.8, Fiber 2.3, Sugar 3, Protein 3.9
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