One drawback of having children with allergies is the sheer number of times and amount of calories they will actually eat in one day… the peachicks eat more than Mummy & Daddy Peacock put together. All this requires snacks and lots of them! Now usually I would make them something but with my time becoming spread even more thinly and if I remember rightly consisting mainly of sitting on a sofa feeding a small wriggly person I decided to make some breadsticks to keep in a tin. Feeling brave I decided I would give the gluten free flour in my cupboard a whirl and use a recipe from The Cookie & Biscuit Bible – it didn’t go so well! So I guess I will be practising that in the future! So here is the recipe for the not so gluten free variety!
300g Bread Flour
1/2tsp fast action yeast
1tbsp Olive Oil
1tbsp chopped fresh rosemary/thyme/oregano
I used my bread machine to make the dough but a stand mixer with dough hook attachment would work too! The pizza dough setting on my machine is 45mins which includes two restings of the dough. I took the dough out towards the end of this first resting – made the breadsticks and left them to rest for about 15mins.
I rolled the dough out onto a floured wooden chopping board so it filled the board and then cut along the short edge about every 2cm. Then I cut the dough rectangle across the long edge into quarters. You could roll into sausages or do fancy twists in the dough at this point but I’m too huge and tired!!
The oblongs of dough stretch a little as you put them on the tray.
Leave them to rise for 15mins and cook in the oven at 200C for 15 mins. They are quite crispy on the outside and still a bit fluffy on the inside so if you wanted them drier turn the oven off and leave them in as it cools down!
They puff up quite a bit in the oven so sort of look like you went to the trouble of rolling all along!