Amaranth Breadsticks (from Veg times March 2010)

[Guest guest]

Sorry it took so long to get back and post the recipe. I keep getting

distracted. Anyway, these taste a lot like pretzels! Lots of sea salt on top!

Going to experiment with trying to make cinnamon raisin pretzels later! But

here is the recipe...

 

Amaranth Breadsticks

makes 14 breadsticks/ vegan gluten-free

 

1 cup amaranth flour

1/3 cup potato starch (I used arrowroot starch)

3 TBLS tapioca flour

3 TBLS whole amaranth seeds

2 TBS sugar (I used raw)

1 0.25oz pkg quick-rise dry yeast

1 tsp xanthan gum (I used gaur gum)

1/2 tsp salt (I used sea salt)

1/2 tsp garlic powder (didn't use)

1 tsp olive oil

Chipotle chile powder for sprinkling (didn't have, added 1/2 tsp

cayenne pepper to mix) optional

Kosher salt for sprinkling (I used course sea salt) optional

 

Spray baking sheet with cooking spray. (I used parchment paper.) Stir together

all dry ingredients. Stir in oil and 3/4 cup + 1 TBLS warm water (110*). Beat

dough with electric mixer on high speed for 2 minutes or until smooth.

Transfer dough into pastry bag fitted with 1/2 inch round tip (or large plastic

bag with 1 corner snipped off). Pipe dough into 14 breadsticks. Cover with cloth

and let rise in warm spot for 30 minutes, or until doubled in thickness.

Preheat oven to 400*F. Sprinkle with chipotle powder and salt, if using. Bake 20

minutes, or until dark golden brown all over and crisp on bottom. Serve

immediately.

 

Per breadstick: 65 cal, 2g prot, 1g total fat (<1g sat fat), 13g carb, 0mg chol,

86mg sod, 1g fiber, 2g sugar

[Guest guest]

thank you - sound amazing -

 

Patricia Squyres

Cell: 714 299-6468

Fax: 714 974-7055

p.squyres

 

 

--- On Sun, 4/11/10, Jae <recyclednew wrote:

 

Jae <recyclednew

Amaranth Breadsticks (from Veg times March

2010)

 

Sunday, April 11, 2010, 1:47 PM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sorry it took so long to get back and post the recipe. I keep getting

distracted. Anyway, these taste a lot like pretzels! Lots of sea salt on top!

Going to experiment with trying to make cinnamon raisin pretzels later! But

here is the recipe...

 

 

 

Amaranth Breadsticks

 

makes 14 breadsticks/ vegan gluten-free

 

 

 

1 cup amaranth flour

 

1/3 cup potato starch (I used arrowroot starch)

 

3 TBLS tapioca flour

 

3 TBLS whole amaranth seeds

 

2 TBS sugar (I used raw)

 

1 0.25oz pkg quick-rise dry yeast

 

1 tsp xanthan gum (I used gaur gum)

 

1/2 tsp salt (I used sea salt)

 

1/2 tsp garlic powder (didn't use)

 

1 tsp olive oil

 

Chipotle chile powder for sprinkling (didn't have, added 1/2 tsp

 

cayenne pepper to mix) optional

 

Kosher salt for sprinkling (I used course sea salt) optional

 

 

 

Spray baking sheet with cooking spray. (I used parchment paper.) Stir together

all dry ingredients. Stir in oil and 3/4 cup + 1 TBLS warm water (110*). Beat

dough with electric mixer on high speed for 2 minutes or until smooth.

 

Transfer dough into pastry bag fitted with 1/2 inch round tip (or large plastic

bag with 1 corner snipped off). Pipe dough into 14 breadsticks. Cover with cloth

and let rise in warm spot for 30 minutes, or until doubled in thickness.

 

Preheat oven to 400*F. Sprinkle with chipotle powder and salt, if using. Bake 20

minutes, or until dark golden brown all over and crisp on bottom. Serve

immediately.

 

 

 

Per breadstick: 65 cal, 2g prot, 1g total fat (<1g sat fat), 13g carb, 0mg chol,

86mg sod, 1g fiber, 2g sugar