Happy, happy! Joy, joy! Two gluten free discoveries that are making me quite happy.
First, I found blue cheese that is gluten free. I bought it at our local Price Chopper supermarket. It is made by a company called Rosenborg from Denmark. If you go to their website, it says that every variety of their blue cheese is gluten free. In other words, it isn’t made from a bread mold. I have no clue how they get it to be moldy. And anyway, who the heck wants to eat moldy cheese? Me, I tell you. I do. It is delicious.
That’s number one. Read further for number two.
Second, somewhere on the internet, I found an edited/revised recipe for the breadsticks made by the Risotteria Restaurant (in NYC). I first tried these breadsticks when I ate at this restaurant a few months ago. You walk into the tiny chock-full-of-people restaurant, you soon realize that the friendly chatter between tables is a sharing of gluten free stories, you bask in the glow of reading a menu with a plethora of gluten free options, all of this AFTER you are brought a glass full of delicious, hot, salty gluten free breadsticks!!!
The original recipe was posted in the NY Times on July 25, 2007. The edited version was posted shortly after that by a woman named Jane. If she happens to find this post of mine and is willing to let me post her full name, I certainly will do that. I never tried the original recipe. But I did have great success making her adapted recipe last night – and the breadsticks were marvelous. I did manage, as is my wont, to make some further revisions. But I owe a great of gratitude both to the Risotteria for originally sharing the breadstick recipe with the NY Times and to Jane for posting her revised recipe. Thank you, thank you, thank you!!!!
What follows is Jane’s revised version intermingled with my revisions.
Risotteria’s Gluten-Free Breadsticks (revised 2x)
1-1/4 teaspoon active dry yeast
1-1/2 cups white rice flour (Jane’s version called for organic brown rice flour)
1 cup tapioca starch
2 tablespoon nonfat dry milk powder
1 teaspoon xanthan gum
1 teaspoon unflavored gelatin powder
1/2 teaspoon sea salt
1 tablespoon of dried herbes de Provence
1/2 teaspoon sugar
3 tablespoons extra virgin olive oil
3 tablespoons cider vinegar
Nonstick spray for greasing baking sheet
Olive oil for brushing on breadsticks
Fleur de sel or other flaky sea salt
1. Preheat oven to 425 degrees. In a medium mixing bowl fitted with standard beaters (not a dough hook) or in a stand mixer with the hook attachment, combine rice flour, tapioca starch, dry milk powder, xanthan gum, gelatin powder, 1/2 teaspoon sea salt and herbes de Provence. Mix on low speed to blend.
2. Put yeast in 1 cup warm water (105 to 110 degrees) and add sugar. Let sit for a couple of minutes until it begins to foam – you’ll then know the yeast has proofed. Add to dry ingredients with olive oil and vinegar. Increase speed to high, and beat 6 minutes. Jane’s revised version states that the dough will stay very soft and should not pull off sides of bowl; if necessary, add water 1 tablespoon at a time until dough does not resist beaters. My dough came together almost immediately and thus I didn’t have to beat it for six minutes nor did I need to add water. I removed it and immediately formed a ball with it. I cut the ball of dough in half and then rolled each half into a long thick snake. Then I cut evenly sized pieces off with a knife, rolling each piece into a breadstick snake.
2. Liberally spray or oil a baking sheet, and set aside. (Jane’s original recipe says to put the dough into a large pastry bag with a plain round 1/2 -inch tip, and pipe 12-18 breadsticks about 8 inches long, leaving about 2 inches in between.) Since I had already rolled my dough into breadsticks, I didn’t need to do this. Spray or brush tops of breadsticks liberally with oil, and salt generously with fleur de sel.
3. Bake breadsticks 10 minutes, turn and spray or brush again with oil. Continue to bake until golden brown, about 10 minutes more. Serve warm.
Yield: 12-18 breadsticks.