These crunchy breadsticks are a wheat-free take on the traditional Italian snack prepared with extra virgin olive oil, garlic powder, and herbs.
They're perfect on their own or dipped in sauce, hummus, or soft cheese.
Health
Time
2h 30mCost
266 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
8
Work all the ingredients into a smooth, soft dough.
Gluten-Free Flour | 450g |
---|---|
Cornmeal | 50g |
Xanthan Gum | 2tsp |
Garlic Powder | 2tsp |
Oregano | 2tsp |
Dried Sage | 1tsp |
Dry Yeast | 7g |
Salt | 2tsp |
Extra Virgin Olive Oil | 50mL |
Lukewarm Water | 220mL |
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Leave the dough to prove for 2 hours in a bowl wrapped in cling film.
Gluten-Free Flour | 450g |
---|---|
Cornmeal | 50g |
Xanthan Gum | 2tsp |
Garlic Powder | 2tsp |
Oregano | 2tsp |
Dried Sage | 1tsp |
Dry Yeast | 7g |
Salt | 2tsp |
Extra Virgin Olive Oil | 50mL |
Lukewarm Water | 220mL |
For each breadstick, roll out a piece of dough under your palms and fingers into a long strip.
Gluten-Free Flour | 450g |
---|---|
Cornmeal | 50g |
Xanthan Gum | 2tsp |
Garlic Powder | 2tsp |
Oregano | 2tsp |
Dried Sage | 1tsp |
Dry Yeast | 7g |
Salt | 2tsp |
Extra Virgin Olive Oil | 50mL |
Lukewarm Water | 220mL |
Prove the grissini for 20 minutes and then brush them with a bit of oil mixed with garlic powder.
Gluten-Free Flour | 450g |
---|---|
Cornmeal | 50g |
Xanthan Gum | 2tsp |
Garlic Powder | 2tsp |
Oregano | 2tsp |
Dried Sage | 1tsp |
Dry Yeast | 7g |
Salt | 2tsp |
Extra Virgin Olive Oil | 50mL |
Lukewarm Water | 220mL |
Bake the sticks for 15-20 minutes at 230°C (445°F) and leave to cool down before serving.
Gluten-Free Flour | 450g |
---|---|
Cornmeal | 50g |
Xanthan Gum | 2tsp |
Garlic Powder | 2tsp |
Oregano | 2tsp |
Dried Sage | 1tsp |
Dry Yeast | 7g |
Salt | 2tsp |
Extra Virgin Olive Oil | 50mL |
Lukewarm Water | 220mL |
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