Gluten and Dairy Free Breadsticks with Roasted Red Pepper Dip

After last week's disappointing performance in the kitchen, I was a little apprehensive about a) trying a bread-related recipe, and b) using the same source cookbook from last week's huge fail. However, I persevered and was pleasantly surprised with the result. 

For the source cookbook and the recipe for the gluten free white bread flour mix, click here.

Gluten and Dairy Free Breadsticks with Roasted Red Pepper Dip

Breadsticks:
2 cups gluten free white bread flour mix (recipe)
2 tsp fast-action dried yeast
2 tsp xanthan gum
2 tsp granulated sugar
1 tsp salt
2 eggs
2 tbsp olive oil
4 tbsp poppy seeds
4 tbsp sesame seeds

Roasted Red Pepper Dip:
2 large red peppers
4 garlic cloves, unpeeled
3 tbsp olive oil
1 tsp smoked paprika
1/2 tsp granulated sugar
1/2 tsp ground cumin
1/2 tsp salt
dash of Tabasco sauce

1. Preheat oven to 425F. Sift the flour, yeast, xanthan gum, sugar and salt into a large bowl. Lightly beat 1 egg with the olive oil and 11/8 cup (yes, 11/8 cup) lukewarm water, add to the dry ingredients and mix to form a dough. Knead for 5 minutes. Return to the bowl, cover with oiled plastic wrap and leave to rise in a warm place for about 1 hour until dough has doubled in size.

2. Meanwhile, roast the peppers on a baking sheet for 15-20 minutes until lightly charred. Add the garlic and cook for another 10 minutes. Transfer the peppers and garlic to a plastic bag and leave to cool. Core and seed the peppers and peel off the skin. Pop the garlic from their skins. Combine with the remaining dip ingredients in a food processor and blend to a coarse dip.

3. Lightly oil 2 baking sheets (or use parchment paper - easier cleanup). Roll out the dough into a fat sausage and cut into 18 equal pieces. Roll each piece into a stick 5 inches (12 cm) long. Scatter the seeds onto separate plates. Beat the remaining egg. Brush the sticks with the beaten egg and roll half of the sticks in the poppy seeds, the other half in the sesame seeds. Place them a little apart on the baking sheets and bake for 15-20 minutes, or until crisp and golden. Allow to cool.

As an alternative to the seeds, you could use polenta or finely grated cheese of your choice. I was tempted to try cheddar goat cheese, but I stuck to the recipe.

rising dough

light, fluffy bread

the finished product!

The verdict:
Yum!!! I would definitely make these again. This recipe is going into my favourite recipes binder! Next time I make these I will experiment with the toppings.