Gluten-Free breadsticks with squash and sweet potato flours
June 21, 2014;
Place the flour, yeast, and salt in the bowl of your stand mixer, or blender. With the dough hook attached, mix until combined.
Add the butter, water and honey and mix until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough will be pretty sticky, but should be smooth and stretchy when you remove it.
Line a rimmed baking sheet with unbleached parchment paper and set it aside.
Turn the dough onto a lightly floured surface. Knead until smooth then divide the dough into 4-5 pieces of equal size (each about 4 ounces).
Form each piece into a breadstick shape by rolling back and forth over the floured surface with your fingertips. If stuffing the breadsticks (think cheese or pepperoni, or both) flatten the dough-ball and place the stuffing in the center before shaping. Make sure to cinch the ends, then roll back and forth to seal.
Place the, shaped and stuffed breadsticks on the prepared baking sheet, about 2 inches apart from one another.
Once all of the breadsticks are shaped, cover the baking sheet with oiled plastic wrap and set in a warm, draft-free location to rise until the breadsticks are nearly doubled in size (about 90 min, depending upon the environment). About 25 minutes before the dough has finished rising, remove the plastic and preheat your oven to 375°F.
Once the breadsticks have finished rising, place the baking sheet in the center of the preheated oven and bake for 10-20 minutes, or until the breadsticks are very lightly golden brown all over. You can brush the rolls with melted butter/coconut oil and sprinkle lightly with kosher salt or garlic seasoning in the last few minutes of baking.