Thursday, September 13, 2012

Allergy free sesame or plain bread sticks recipe

  • Olive oil spray, to grease
  • 2 ½ cups Orgran plain flour
  • 1/3 cup Orgran gluten free gluten
  • ½ tsp salt
  • 3 tsp baking powder
  • 1¼ cups water
  • 1 tbsp sesame oil
  • Flour, to dust
  • Water
  • Sesame seeds, to sprinkle

  • Sift flour, gluten free gluten and salt into a bowl.
  • Stir in baking powder.
  • Make a well in the centre and add the water and sesame oil.
  • Use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl.
  • Roll and press (do not fold or stretch) the dough until smooth.
  • Preheat oven to 180°C.
  • Spray a foil lined baking tray with olive oil to lightly grease.
  • On a floured surface, gently pat the dough into a wide rectangle.
  • Cut crossways into 1cm wide strips.
  • Roll the strips into 1cm diameter logs, gently flattening and adding a slight twist if you like.
  • Place the bread sticks about 1cm apart on the baking tray.
  • Sprinkle with a little water and sesame seeds. Alternatively roll the strips in a tin with a dash of water and then in a tin with sesame seeds to get the seeds to stick all the way round.
  • Bake in preheated oven for 18 minutes and/or until golden brown and crisp. To brown the bread, sprinkling goat's milk instead of water will help.
  • Remove from oven.
  • Leave on the trays to cool.
  • Serve at room temperature.

  • If sesames are out then remover the sesame oil and sesame seeds and if you like use chia seeds or poppy seeds for sprinkling instead.
  • If not eaten straight away reheat for 30 seconds in the microwave.

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