Who doesn't love a good crunchy breadstick? These ones are gluten-free too. I was going to just use spelt but the recipe called for almond flour so I wanted to see how they would turn out if I followed a recipe exactly for a change! It's from The Joy of Gluten-free, Sugar-free Baking by Peter Reinhart & Denene Wallace (Ten Speed Press, 2012).
2 c almond flour (ground in a coffee grinder)
1 c sesame seed flour (ditto)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum (don't use any more otherwise it will get gummy!)
2 eggs
2 Tbs rice milk
Egg wash: 1 egg and 2 Tbs water whisked together.
Toppings: coarse or flaky sea salt, sesame seeds, poppy seeds
Preheat oven to 190C. Line a baking sheet with baking paper.
In a bowl or food processor combine the dry ingreds. In another bowl or cup whisk the eggs and milk. Slowly add the wet ingreds to the dry and stir with a large spoon until combined to make a playdough-like dough. It should be hard enough to hold its shape. Add more flour 1 tablespoon at a time if the dough is too sticky.
Transfer the dough to an oiled work surface. Divide dough into 24 equal portions. Roll out each one to form a breadstick about 10-15 cm long and place onto the baking sheet.
Brush the egg wash over the sticks, sprinkle with salt and then seeds.
Bake for 15 min in the oven, then lower temperature to 175C, rotate the pan and bake for a further 15 min, until golden brown and firm to the touch.
Transfer to a wire rack to cool. The sticks have a nice nutty flavour full of crunch.