Wednesday, January 31, 2007
Gluten-Free Breadsticks Recipe
Here they are - the gluten-free breadsticks recipe (dairy-free too) you have been waiting for. And, they were worth the wait, trust me! Wonderful taste and texture, especially soon after emerging from the oven. And, now we have tested freezing the dough, thawing, and baking at a later time.
If you have been reading my blog lately, you probably read the blog entry about our gluten-free baguettes, French-bread, and breadsticks recipe recently. The breadsticks shown above are a variation on that theme, with the variation being in technique and process instead of altering the recipe itself. The recipe is super-versatile, and is proving even moreso over time.
The focus of this particular gluten-free breadstick experiment was perfecting the technique for mass-production, consistent size/shape, and freezing for extended storage. Everything has worked out well.
The recipe can be found here: Gluten-Free Breadsticks Recipe. And, you will see a discussion all the way at the bottom of the page about the techniques used to form the breadsticks and freeze them for later, and then defrost and bake them. This ability to create a large batch of GF Breadsticks at once, freeze them, and then bake them at any future time is critical to anyone wishing to serve gluten-free foods at a gluten-free restaurant, or to anyone that wants to sell frozen gluten-free breadsticks to others.
We will be mixing the GF breadstick dough up in one or two batches at a time, and then freezing them for later. Since, it is much easier to just take a few out of the freezer and bake them any time I want (versus mixing dough from scratch each time), not to mention the fact that I can not possibly eat an entire batch of these myself before the would otherwise dry out or go to waste. This is perfect for me! And, I am already getting requests from others for the breadsticks - so, now I have a way to deliver them easily in a way others can bake them fresh any time they want.
I hope everyone likes them. And, if anyone is getting their gluten-free catering business or gluten-free foods business ramped up, this should make a fine addition to what you can offer your clients. The only thing I ask of anyone that wants to use this gluten-free recipe commercially is that you give credit to Laura for developing it. She's put a lot of effort into perfecting this one, and I am so proud of her baking skills!
Hope everyone likes these glutenfree breadsticks as much as we do. Now, what recipes to work on next?