In Irresistibly Gluten Free I teach you a trick to make Hamburger Buns using empty tuna (or chicken) cans. Well, why stop there when there are so many breads and buns to discover! How about Breadsticks you say? Well, how bout!
Using the recipe for Rolls (page 18) in Irresistibly Gluten Free cookbook, mix the dry and wet ingredients to make a bread dough.
Clip a small corner off a gallon sized storage bag (like a ziplock bag.)
Spoon the dough into the bag and gently push towards the corner where you have made a hole.
Squeeze the dough out into long strips on a greased cookie sheet.
Place Breadsticks in a warm place to rise for 15-20 minutes. (They will not raise a lot at this point. They do most of their rising in the first minutes in the oven.)
Bake at 365 for about 15 minutes, or until golden brown.
Remove from oven and butter the tops and sprinkle with garlic salt. (You can try a variety of toppings, like grated parmesan.)
The Hotdog Buns are made just the same as the Breadsticks only you cut the corner of the storage bag a little bigger. The dough will come out in a wider, flatter strip. Make the strip about as long as a hotdog.
Let them rise, then bake 15-20 minutes or until golden brown, and spring back when pushed with your finger.
Cool before slicing. Slice in half the long way, but not completely through to form a hotdog bun.
The best thing about making your own gluten free breads and buns (besides the fact that they taste AWESOME!) is that you can make them the size and shape you want. You can have long skinny breadsticks, or short fat ones. You can make hotdog buns extra long for Brats or whatever you like. So, have fun creating bread to fit your needs.