Ode to the Clove
Your fragrent smell
Is known far and wide
My stinky breath
Is hard to hide
I cannot give up
My beloved clove
For garlic, you had me at “hello”
Okay, enough poetry. I’m here to share a recipe for garlic breadsticks that I tried recently. The dough has a slight eggy flavor to it, but the breadsticks puff up and are pretty soft and yummy. My picky eight year old son asked for seconds!
Ingredients:
1 c water
1/2 c olive oil
1 1/2 tsp salt
dash of pepper
pinch freshly grated nutmeg
1 c gluten-free flour blend (I used Bob’s Red Mill all-purpose)
2 tsp xanthan gum
4 large eggs
2 T chopped parsley and thyme (or you can use basil, rosemary, etc.)
2 cloves of garlic finely minced
2 T grated parmesan or asiago cheese
Preheat oven to 425F. Lightly grease two baking sheets. Mix flour blend with xanthan gum and set aside. In a medium saucepan combine water, oil, salt, pepper and nutmeg over medium heat until liquid begins to simmer. Add flour blend to saucepan stirring until dough forms. Cook for another 2-3 minutes over low heat stirring constantly. Pour the hot mixture into a food processor and add eggs, herbs and garlic. Pulse until combined and dough is elastic and smooth. Spoon mixture into a pastry bag or ziploc bag with one corner cut off. Squeeze out 7-8 inch long dough lines about 1/2 inch wide onto baking sheets. Dampen fingers with water to press down ends if necessary. Sprinkle tops with cheese and bake for 15-18 minutes turning over halfway through cooking process.
Gluten Free in Georgia 