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Gluten-Free Herbed Bread Sticks and Dipping Sauce

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September2010 202 My resolution for this year was to use up a jar of yeast and a bag of xanthan gum before they expired. This might be the first resolution that I have ever kept!

I have been having fun playing with pizza dough. Yesterday, I tried my hand at bread sticks. I slightly modified my Garlic and Herb Pizza Dough recipe.

It has obviously been a long time since we have had bread sticks because we devoured all of them in less than 24 hours.  They were so easy to make that these will become a regular treat at our house.

Ingredients:
1 1/4 brown rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1 teaspoon xanthan gum
1 teaspoon garlic powder
1 teaspoon rosemary
1 teaspoon basil
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 egg
3/4 cup warm water (120 – 130 degrees)
2 tablespoons oil

Directions:

1. In a large bowl, stir together the dry ingredients (including spices) until completely mixed. Add the egg, water, and oil. Stir until it is completely mixed. Form the dough into a ball.

2. Sprinkle a baking pan with rice flour. Roll your dough out 1/2 inch thick on the sheet. If the rolling pin sticks, sprinkle the top of the crust with rice flour. Use a pizza cutter to cut the dough into 1” by 5” rectangles. September2010 1963. Cover loosely with a towel or plastic wrap and let it sit at room temperature for 30 minutes. After about 20 minutes has elapsed, preheat the oven to 450 degrees.

4. Bake for 9 -11 minutes at 450 degrees. Remove the oven and while the bread is still warm, brush with melted butter and sprinkle with garlic powder. September2010 203These are great served with Minestrone Soup with Quinoa Pasta. They also make a wonderful snack when pared with the below dipping sauce.

Dipping Sauce

Ingredients: September2010 206

1 – 15 oz. can tomato sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon basil
1 teaspoon oregano
2 teaspoons sugar

Directions:
In a sauce pan, mix tomato sauce, spices, and sugar. Cook just until it reaches a boil. Serve while warm with bread sticks.

For more gluten-free recipes, visit Gluten-Free Wednesdays at The Gluten-Free Homemaker.

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.