I’ve been dreaming of bread like this for a long while. Seasoned with garlic, oregano and basil and filled with melted cheese…my mouth is watering again just thinking about them. I could have made a meal of just this bread and I haven’t felt like that since I had to stop eating “real” gluten-filled bread.
One of the many great things about these soft bread sticks is that they don’t need yeast, so you don’t have to wait an hour for the dough to rise before you can bake them. They also make up very quickly. OR, if you like you can prepare them a day ahead of time. Just keep them covered and refrigerated until you’re ready to pop them into the oven. They bake quickly too – in under 15 minutes! So you can have fresh bread sticks whenever you like.
Note: This recipe also doesn’t require any egg or xanthan gum (for those with sensitivities to that).
- GF flour mix - 1 cup
- baking powder - 1/2 Tablespoon
- baking soda - 1/2 teaspoon
- sea salt - 3/4 teaspoon
- dried oregano - 1/2 teaspoon
- dried basil - 1/2 teaspoon
- garlic powder - 1/2 teaspoon + more for sprinkling on top
- Greek yogurt - 3/4 cup
- milk - 2 Tablespoons
- coconut oil or non-hydrogenated shortening - 2 Tablespoons (gently melted)
- mozzarella cheese sticks - 4 (sliced in half lengthwise to make 8)
- parmesan cheese - shredded or finely grated
Preheat oven to 400 degrees Fahrenheit. Spray or use a silicone mat on your cookie sheet.
In a bowl measure and whisk together the dry ingredients: GF flour mix, baking powder, baking soda, salt, oregano, basil, and garlic powder.
In a separate bowl, measure and whisk together the Greek yogurt and milk and fold it into the dry ingredients. Mix them together with your fork until it crumbles and there's very little dry bits remaining.
Gently melt the oil and drizzle over the mixture and work it through. Knead together for a few seconds. Form a ball and allow it to sit for a few minutes so the moisture is fully absorbed. This will make the dough easier to handle and it holds together better too! I have also made this with butter or a non-dairy butter, but the dough comes out very soft and is a little more difficult to hold together - though it will still work.
Lightly flour your counter top and hands with GF flour.
Separate the dough into 8 equal balls. If the dough is still sticky, sprinkle more GF flour mix and mix it through so that you can work with it.
Then, one at a time, lay the dough out and flatten into an oblong shape slightly longer than the sliced mozzarella cheese stick. They don't have to look pretty at this point, as is evidenced by mine! ;)
Lay the cheese in the center and wrap the dough around it. Fold the ends over the top. Then gently roll the bread stick to smooth it out and seal the edges.
Lay them on the prepared baking sheet. At this point they may be refrigerated for a few hours or until the next day when you're ready to bake them. Just keep them covered until then.
Brush or spray with oil or melted butter. Sprinkle the top with garlic powder and parmesan cheese. This is them, all ready for the oven!
Bake for 10 - 14 minutes. Oven temperatures may vary so keep an eye on them. Mine take 12 minutes.
And this is them fresh-out-of-the-oven. Yum!
Best if served immediately. (Notice one is split down the middle? Again, not perfect, but delicious just the same!)
They're actually still good as leftovers the next day. Just pop one into the microwave for about 12 seconds and voila! It's perfect with a salad or a nice, hot bowl of soup. I've even been known to eat them with my morning eggs. :)
Gluten-free Wednesdays - glutenfreehomemaker.com