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Crunchy Choco-Orange Breadsticks
2014-05-21
https://www.metro.ca/userfiles/image/recipes/gressins-croustillants-choco-orange-10076.jpg
PT15M
PT14M
PT2H29M
In a large bowl, combine 2 cups of gluten free flour, the flax seeds, the salt, the nutmeg, the yeast and the orange zest.Mix all the ingredients well (you may do this step in a standmixer with the hand attachment).In a bowl, combine one egg, the Grand-Marnier, the icing sugar and the olive oil.Pour gently on the dry ingredients while beating.Add 1 cup of water and mix until the mixture ressembles a thick pancake batter.You may have to complete with the leftover ¼ cup of water or even a bit more if needed (it all depends on the humidity level of your dough).Beat with a spatula for 3 to 4 minutes (or 1 minute with the standmixer).Transfer the dough in a lightly oiled bowl.Cover the bowl with plastic wrap and let the dough rest and proof for about 1 hour and 15 minutes in a warm place (in a turned off oven with the light on; that’s the perfect place).When the resting time if over, touch the dough and if it feels too soft and you cannot form a small ball with your fingers, add up to ¼ cup of flour.Mix well with your hands to incorporate the flour.Separate the dough into 20 individual balls and knead each one of them between your fingers so that there are no more air bubbles inside.Spread the cornstarch on a cutting board.Take one ball of dough and roll it with your hands to form a long snake-like roll (about 12 inches long).Place the roll on a parchemin paper lined baking sheet.Roll the rest of the balls and place them on the baking sheet as well (you will need a total of 2 baking sheets).Brush the top of the breadsticks rolls with a beaten egg and add some almond powder on top of each roll. Let them rest for 30 minutes.Preheat the oven at 450° F.When the resting time is over, bake the breadsticks for 15 minutes.Remove from the oven and garnish with a drizzle of melted dark chocolate.
20
Chef Caroline McCann
5
1
5
5
2 1/4 cups (565 mL) Robin Hood's gluten free flour
1 Tbsp. (15 mL) flax seeds, ground
1 tsp. (5 ml) salt
1/4 tsp. (1 mL) ground nutmeg
4 g (1/2 pack) dry active yeast
zest of 1 orange
2 egg
1 Tbsp. (15 mL) grand marnier
2 1/2 Tbsp. (37 mL) icing sugar
1 1/2 Tbsp. (22 mL) extra virgin olive oil
1 1/4 cup (315 mL) water, slightly hot
1/4 cup (65 mL) cornstarch
1 Tbsp. (15 mL) almond powder
1 1/2 Tbsp. (22 ml) 70% cocoa dark chocolate, melted
Crunchy Choco-Orange Breadsticks
-
Gluten-free
20
breadsticks
0:15
Preparation
0:14
COOKING
2:29
TOTAL TIME
Ingredients
-
2 1/4 cups
(565 mL)Robin Hood's gluten free flour
-
1 Tbsp.
(15 mL)flax seeds, ground
-
1 tsp.
(5 ml)salt
-
1/4 tsp.
(1 mL)ground nutmeg
-
4 g
(1/2 pack) dry active yeast
-
zest of 1 orange
-
2
egg
-
1 Tbsp.
(15 mL)grand marnier
-
2 1/2 Tbsp.
(37 mL)icing sugar
-
1 1/2 Tbsp.
(22 mL)extra virgin olive oil
-
1 1/4 cup
(315 mL)water, slightly hot
-
1/4 cup
(65 mL)cornstarch
-
1 Tbsp.
(15 mL)almond powder
-
1 1/2 Tbsp.
(22 ml)70% cocoa dark chocolate, melted
Preparation
In a large bowl, combine 2 cups of gluten free flour, the flax seeds, the salt, the nutmeg, the yeast and the orange zest.
Mix all the ingredients well (you may do this step in a standmixer with the hand attachment).
In a bowl, combine one egg, the Grand-Marnier, the icing sugar and the olive oil.
Pour gently on the dry ingredients while beating.
Add 1 cup of water and mix until the mixture ressembles a thick pancake batter.
You may have to complete with the leftover ¼ cup of water or even a bit more if needed (it all depends on the humidity level of your dough).
Beat with a spatula for 3 to 4 minutes (or 1 minute with the standmixer).
Transfer the dough in a lightly oiled bowl.
Cover the bowl with plastic wrap and let the dough rest and proof for about 1 hour and 15 minutes in a warm place (in a turned off oven with the light on; that’s the perfect place).
When the resting time if over, touch the dough and if it feels too soft and you cannot form a small ball with your fingers, add up to ¼ cup of flour.
Mix well with your hands to incorporate the flour.
Separate the dough into 20 individual balls and knead each one of them between your fingers so that there are no more air bubbles inside.
Spread the cornstarch on a cutting board.
Take one ball of dough and roll it with your hands to form a long snake-like roll (about 12 inches long).
Place the roll on a parchemin paper lined baking sheet.
Roll the rest of the balls and place them on the baking sheet as well (you will need a total of 2 baking sheets).
Brush the top of the breadsticks rolls with a beaten egg and add some almond powder on top of each roll. Let them rest for 30 minutes.
Preheat the oven at 450° F.
When the resting time is over, bake the breadsticks for 15 minutes.
Remove from the oven and garnish with a drizzle of melted dark chocolate.
Source :
Chef Caroline McCann
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
