Here comes an express chickpea and curry grissini recipe, no yeast, no waiting time! I created these Italian-style breadsticks as a crunchy accompaniment to my Roasted Butternut Squash Soup with Bacon Chips, but you can also use them for your dips, as a day snack or with meals in place of bread.
Grissini are so easy to make and taste much better that you buy in stores! Here the unique flavor comes from the chickpea flour and the teaspoon of ground curry I added to my dough. After that, I simply sprinkled sesame seeds, poppy seeds and chopped fresh rosemary from my garden (which is still alive despite temperatures dropping close to zero at night).
You can roll small balls of dough and form simple sticks. Forget twisted bread sticks as gluten free dough tend to break (I tried). The way I did my grissini this time was to spread the dough in a rectangle shape, and cut thin strips with a crimped edges pastry wheel.
By the way, do you know the technique of folded paper to get a perfect rectangle of dough? I show you on picture below, very handy!
I recommend you spread seeds and herbs before cutting the strips. Then press them lightly on the dough with a rolling pin so they will stick better once baked.
- 30 g chickpea flour
- 50 g organic brown rice flour
- 20 g cornstarch
- ½ tsp baking powder (or bicarbonate of soda)
- 1 tsp curry
- 1 tsp psyllium husk
- 1 tbsp olive oil
- ½ tsp unrefined sea salt
- 60 ml water
- Preheat the oven to 200 degrees.
- Mix the dry ingredients with a whisk: flours, curry spice, psyllium husk and salt.
- Add the olive oil and water to form a dough (I use my KitchenAid mixer but you can do it with a spatula and hands). Add water and mix water until the dough is smooth and slightly sticky.
- Spread the dough in a rectangle approximately 25x15 cm (thickness about 4 mm). Use the technique of folded paper as pictured above to get a good rectangle shape. Sprinkle with poppy seeds, sesame seeds and fresh rosemary or any other herbs you like. Press lightly with the rolling pin.
- Cut sticks with a pizza wheel or better, a pastry wheel with crimped edges.
- Brush with olive oil.
- Bake for about 15 minutes until they are golden. Watch closely that they don't overcook as not to get too dry.