1 cup warm water
1 tablespoon ground flax seeds
1 package active dry yeast (1/4 oz)
2 teaspoons sugar (evaporated cane juice)
3/4 cup sorghum flour plus more (about 2 tablespoons) for handling dough
1/2 cup tapioca flour
1/4 cup arrowroot starch, corn starch or potato starch
1/2 cup rice flour or All Purpose Gluten-Free Flour (we use Bob’s Red Mill)
2 tablespoons finely ground almonds (we grind the almonds in the same coffee bean grinder we use for our flax seeds)
1 3/4 teaspoons xanthan gum
1 teaspoon salt
1 teaspoon cider vinegar
1. Preheat oven to 200oF.
2. Prepare two baking sheets, lining them with parchment paper.
3. In a small bowl, mix together yeast, sugar, flax seeds and water. Let stand for about 5 minutes, allowing yeast to foam.
4. In a large bowl mix together sorghum flour, tapioca, arrowroot, rice flour, almonds, xanthan gum and salt.
5. Add olive oil and vinegar to the yeast mixture and pour this into the large bowl with the dry ingredients. Mix together well. This becomes a moist, sticky dough.
6. Dust dry, clean hands with sorghum flour. Keep extra flour close by. Using your hands, pull a small amount of dough, about 3 to 4 tablespoons and roll into a log and place on the parchment-lined baking sheet. You can make your bread sticks any length and width you like. Repeat with remaining dough.
7. When all the dough is used up, place the baking sheets in a warm place for about 30 minutes. I place the sheets on the top of the warm oven for rising.
8. After the rising period, raise oven temperature to 425oF. Place baking sheets in the oven. Bake for 8-10 minutes. Remove and cool.
Bread sticks may be served warm or allowed to cool and stored for later use. If bread sticks are too soft, reheat them in the over at 200oF for about 10-15 minutes and then serve immediately.