Breadsticks (with Quinoa Flour)

By MJH

This is a great way to take the bitter taste out of quinoa flour. Preheat oven to 215 degrees.Roast Quinoa-Flour crop-wholelifestyle Line two large, rimmed cookie sheets. Bake for 2.5-3 hours until bitter odor is no longer detected. Yield: 30 breadsticks
Calories 77, Fat 1.2g, Carbohydrates 14.4g, Protein 1.7g, Cholesterol 0mg, Sodium 33mg, Fiber .7g, Sugars 1.9g

Ingredients

• 2 1/2 cups bread flour mix (see below)
• 1/2 cup chickpea flour
• 1 tablespoon active dry yeast
• 1 teaspoon xanthan gum
• 1 tablespoon coconut palm sugar
• 1 1/2 teaspoons baking powder (Or Ener-G Egg Replacer)
• 1/2 teaspoon sea salt
• 1 1/2 cups warm water (about 110 degrees)
• 2 tablespoons organic canola oil
• 2 tablespoons agave nectar or liquid sweetener of choic
• 1 teaspoon cider vinegar
• 3 tablespoons almond milk, or milk of choice
• Toppings: sesame seeds, coarse salt, poppy seeds, dehydrated garlic
• All Purpose Gluten Free Bread Flour Mix: 1 1/4 cups brown rice flour
• 1 cup sorghum flour 3/4 cup quinoa flour (toasted),

Details

Adapted from mynaturalfamily.com

Preparation

Step 1

Line a baking sheet with parchment paper.

Fit your stand mixer with the paddle attachment (You may also use a hand mixer with beaters) and combine flour blend, chickpea flour, yeast, xnthan gum, sugar, and baking powder or Egg replacer and salt.

In a separate bowl combine water, canola oil, agave nectar and vinegar. Add to the try ingredients and beat on low until combined and then increase to medium and beat for 3 minutes.

Preheat oven to 375
Shape the dough into 8- to 10- inch sticks and place on baking sheet, about an inch apart.
Cover and let rise for 20 minutes.

Brush the sticks with milk and sprinkle with toppings.

Bake for 18 to 25 minutes, until golden brown.
Cool and store in a plastic bag.
Eat within 2 days or freeze.