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Thu, 23 Mar 1995 08:30:57 -0800 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Karen Davis wrote,
>Anyhow, this means that Erin eats *my* grains until she is one year old -
>which means that I'm going to have to make her teething biscuits - the
>"wheat-free" ones in the stores are barley-based. Anyone have a recipe?
I make breadsticks using the recipe "RAPID RISE FRENCH BREAD" on pg. 41
of More From the Gluten Free Gourmet by Bette Hagman. After mixing the
dough, I put it in a large plastic bag to rise for about 20 minutes.
Then I cut a hole in the corner to determine the diameter of the
breadstick. I then squeeze it out in breadsticks on a cornmeal dusted
cookie sheet and cook it for 20-25 minutes at 350 degrees. I also butter
the tops after they have been in the oven for 15-20 minutes and then
again at the end. Occasionally, I add parmasean cheese on top too for a
more adult taste.
All kids seem to like these and they worked well for my teether. They
hold together well - very few crumbs. They keep well in the freezer, but
tend to dry out after a day or two in the refrigerator.
Judee DeJaco
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