Ingredients
SwissBake® Gluten-Free Flour – 1000g
Sunflower Oil – 80g
Fresh Yeast – 42g
Salt – 16g
Lukewarm Water (40°C) – 900g
Chilli Flakes - 100g
Sea Salt- 100g
Method
- Place all the ingredients (except the sea salt & chilli flakes) in a mixing bowl with a hook attachment.
- Mix on slow speed for 30 seconds. Mix on medium speed for 5 mins.
- Add some chilli flakes in the last minute of mixing.
- The dough temperature should be between 35°C to 38°C.
- Place the dough in a lightly oiled bowl for bulk fermentation for 15-20 mins.
- Take small portions of dough, use your fingers to gently shape each piece of dough into typical logs of breadsticks.
- Sprinkle some sea salt and chilli flakes on top.
- Keep it for final fermentation for about 30 mins.
- Bake the breadsticks at 230°C - 210°C for 12-15 minutes.
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