Gluten-Free Herbed Bread Sticks and Dipping Sauce

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. 3. 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. These are great served with Minestrone Soup with Quinoa Pasta. They also make a wonderful snack when pared with the below dipping sauce.