Orly’s Gluten Free Crunchy Breadsticks

These breadsticks use the same dough as my gluten-free pizza dough recipe, so you can make two delicious Italian classics for the price of one!  

Makes 8 breadsticks

1 ¾ cup (240 grams) Tuscany Blend
1 tsp salt
1/2 tsp sugar
1/2 tsp baking powder
1 ¼  tsp yeast plus ¾ cup plus 3 tsp. (40 ml.) warm water (105º F)
1 tbsp (13 ml) olive oil
 2 ½ tsp (5 grams) apple cider vinegar
3/4 cup (140 ml) water
Oil or melted butter for coating the breadsticks pan

Heat: Preheat the oven to 400°F (200°C) and line a pan with parchment paper.  

Mix: In the bowl of a stand mixer with the paddle attachment, add the yeast and warm water and let the yeast dissolve for 2 minutes.  Add the apple cider vinegar and oil and mix together. Add the dry ingredients- flour, salt, baking powder and sugar, and mix on low speed for about a minute.  Gradually add the 3/4 cup of water and increase to medium-high speed until dough is fully mixed with no lumps for about 5 minutes. The dough should feel soft and slightly sticky. Add more flour if necessary

Shape and Proof: On a heavily floured work surface, carefully shape the dough into a ball.  Place the ball in a bowl that has been coated with olive oil. Coat the top of the dough ball with oil and cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size for 45 mints to 1 hour.  Remove the plastic cover from the dough and punch the dough down so it deflates. Divide the dough into 2 oz. (55g) pieces.  On a heavily floured work surface, roll the dough pieces between your hands to form sticks that are 7 inches long. Place the dough on the parchment paper-lined baking sheets and set aside in a warm place for 45 minutes to 1 hour, or until the dough doubles in size once again.

Bake: the breadsticks for 15 minutes, or until golden brown. When the breadsticks come out of the oven, immediately brush each one with olive oil or melted butter and sprinkle with a little garlic salt.