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Gluten Free Crostini
In: Basic
Cooking temperature: 160°C
Ingredients
- 175 g Gluten Free Bread Flour
- 55 g Tapioca Flour
- 0.5 teaspoon Xanthan Gum
- 2.5 teaspoons Baking Powder
- 45 g Parmesan
- 0.5 teaspoon Salt
- 1 Egg
- 125 ml Water
- 50 ml Extra Virgin Olive Oil
- 2 teaspoons Sesame Seeds
Method
- Grate the parmesan and put it in a large bowl with the other dry ingredients. Use a whisk to combine them.
- Measure the wet ingredients into another bowl and then add to the dry ingredients.
- Mix together thoroughly. I use an electric whisk.
- Put into a piping bag with a 1 inch nozzle and pipe into breadsticks onto a baking tray. They will expand in size you bake them - to not quite double the thickness.
- Spray the breadsticks with a light coating of olive oil. At this point you can use your fingers to reshape any bits where the piping didn't go to plan!
- Sprinkle the sesame seeds on the top.
- Bake for 25-30 mins at 160°C.
- Allow them to cool before slicing them up. I then bag them up into portions and put them in the freezer if not using straight away. You can toast them from frozen.
- Toast them under the grill until they are golden on each side and then leave to cool. Do this on the day you will be using them and they'll be nice and crisp.
- Add topping of your choice.