These sticks are not leavened, are very easy and quick to prepare.
Not containing gluten this dough needs a little help to give us the opportunity to realize the shape of breadsticks, I prefer not to use xanthan gum for my mixes without gluten, as an alternative to psyllium husks this time to give structure to this mixture and make it workable, we can use chia seeds.
They accompany the bread sticks with a cream of fennel with gorgonzola and walnuts. I used the pulp remaining after preparing a centrifugal juice fennel, fennel weight given in the recipe refers specifically to the pulp, if you use a whole fennel keep account of the liquid part that still contains, after shake gradually add it to the rest of the ingredients.
Ingredients for 50 sticks:
- 165 g brown rice flour
- 55 g starch
- 180 ml water
- 37.5 g oil
- 20 g chia seeds
- 7.5 g yeast
- 2,5 g salt
- paprika to taste
Ingredients for fennel cream:
- 400 g fennel
- 200 g gorgonzola cheese
- 100 g walnuts
- salt to taste
How to prepare the sticks
In a blender chop pulse chia seeds with flour, potato flour salt yeast.
Heat 180 ml of water and pour it on the flour with the oil, stirring with a spatula, the dough is very soft.
Wrap the dough in a sheet of cling film and let stand 30 minutes giving the possibility to the seeds of chia of gelling in contact with the water and create a workable dough.
Roll out the dough between two sheets of baking paper with a rolling pin to a thickness of about 5 mm, brush with oil, sprinkle with paprika.
Cut the dough into long strips about 1 cm.
Gently remove a strip from the other and roll with your fingertips on the baking paper to form the breadsticks. (this dough should not be stretched as the classic yeast dough).
Bake at 180 ° C for about 12 minutes in the oven.
How to prepare the fennel cream
In a blender chop pulse walnuts.
Cut the fennel into small pieces and blend washed with gorgonzola .
Add walnuts to the cream of fennel.