Biscuity-bunny-breadsticky thing. They're GOOD!

[Linda]

Here's a recipe I found on another forum. The original poster called them "Soft & Chewy Breadsticks" but we thought they were more like the Pillsbury Country Biscuits. Kind of like a bun, but tastes a bit like a biscuit.
Don't let my ridiculous description throw you off. They're delicious!

1/4 cup shortening
3 tablespoons honey
2 eggs
1 tablespoon yeast
1 cup unflavored yogurt
1/2 cup potato starch
1 1/2 cups cornstarch
1/2 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons xanthan gum
3/4 teaspoon salt
3/4 teaspoon vinegar

Topping: Kosher salt and/or other herbs, grated cheese, sesame seeds, ect.

Directions: Preheat oven to 350.
Combine all ingredients.
Mix well to remove lumps. The dough will be quite wet.
Place dough in a pastry bag with a large round tip (or use a plastic lunch bag with a bit of a corner cut off).
Pipe dough into long strips (5-6 inches is nice) on greased baking sheet. Sprinkle with toppings.
Bake 10-12 minutes, until golden brown.

I thought piping them was a bit of a bother, so next time I will just drop them on the cookie sheet and try that. I made ours w/o toppings, just warm from the oven with butter and/or jam.

[Judy]

Linda, they sound very good - I think I'll try them for my celiac hubby. I see they have yeast, but there's no rising to them? Is that correct?
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Judy

[Linda]

Hi Judy,

I thought that was weird too, especially the amount of yeast, it seems like a lot. I'd say they doubled in size during the baking time. Because I didn't have a pastry bag, I used a zip bag with a corner cut off, and I cut off too much. They came out about 1.5 inches wide and then got about another 1/2 in wider during baking, but rose higher.

Being a novice (read: bad) baker, I only make a few things really well (and all chock-full of gluten) so I didn't want to mess with the recipe first time. If you try it w/o yeast, let us know what happens.

My non-CD son thought they were awesome, my CD son said, "I like them" (high praise, coming from him) and my husband thought they were really good, too.

And, my GF Wacky cake that I made for a test turned out really good, too. Not too gritty tasting. I may end up becoming an adequate or even mediocre baker .

Linda

[aklap]

Thanks Linda for putting this over here!!! That way others will see it more easily
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[dkad]

Linda, I tried the biscuit recipe. The best I have tasted so far. My husband even approved. I thought it was a little between a muffin/ biscuit and yeast roll. I froze the leftovers and heated one up this morning and still good. Out of couriosity I took 1/2 of one and made a turkey sandwich. Worked out pretty good. The next time I make them I am going to make a double batch of the dry ingredients and put 1/2 in a baggie to save time. I didn't pipe it but just dropped it with a large spoon. Also next time I am going to experiment with adding cheese, bacon bits and other things that I like to add. I have been making my own hamb buns for some time and so next time I will make a couple of buns with them.I am even going to get brave and see if I can turn it into a soft pretzel. Just thinking wonder how it would do in making bread. I guess I will have to try that too. Thanks again
dkad

[WheatFreePDX]

Linda: Thank you for posting this recipe!! My whole family LOVED them. My mom HATES baking but still demanded the recipe so she could make them back in Seattle.

I've made them 3 times now & they're great every time. Thanks again!

Erica
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Diagnosed with celiac disease (bloodwork & biopsy). GF (again in my adult life) since March 2005.