You will love the crispy texture of these Gluten Free Baton Sale – French breadsticks. Enjoy them on any occasion!

I got the approval for these Baton Sale from my kids, my husband, 3 girlfriends and 4 colleagues, which none of them have celiac disease, so I’m proudly present them to you.

After 3 attempts for Bread Sticks, the 4th succeeded!!! Of course, they reminded me more of French Baton Sale than Breadsticks!


Yields60 ServingsDifficultyBeginner

Prep Time20 minsCook Time25 minsTotal Time45 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

for dough
 500 g gluten-free bread mix flour (I used Schär's Mix B – Mix Pane)
 50 g potato flakes
 1 tsp baking soda
 2 tsp baking powder
 1 tsp salt
 2 tbsp sugar
 20 g instant dry yeast
 2 small eggs
 200 g Greek yoghurt
 125 ml oil, preferably extra virgin olive oil
 1 tbsp apple cider vinegar
 ½ cup water
 100 g cheese like mozzarella or gouda or kefalotiri (I put half the portion because I only put it at the half of the dough)
for decoration
 1 tbsp honey
 1 tbsp lukewarm water
 choose whatever you prefer from the following:
 white sesame
 black sesame
 poppy seeds
 any kind of seeds that you prefer
 coarse sea salt
 grated hard cheese such as dry mizithra, parmesan etc.

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Mix the yeast, sugar, 2 tbsp. of flour and warm water. Mix it lightly and leave it in a warm place for about 30 Minutes. I personally prefer to place it in the oven at 50°C/120°F for about 20 Minutes.

2

Mix all the liquids together and the salt and set aside. And separately mix all the solids, except the cheese.

3

Once the yeast has risen/activated, mix it with the solid ingredients first and then add the mixture with the liquid ingredients.

4

Leave the mixture in a warm place to rise again. Or you can also place it in the oven at 50°C/120°F for about 1 hour.

5

As soon as it rises and approximately doubles its size, it’s ready. If we want them with cheese, add it and knead it gently. I divide the dough in half and add the cheese only to the half.

6

Preheat the oven to 150°C/300°F fan mode.

7

Take half the dough and between two sheets of parchment paper roll out in about 1 cm thick. For greater convenience, put guides on the edges to make it even. I put pegs for food bags, which satisfies me with this height. You can put two wooden spoons or whatever you have.

8

With the knife, cut it into strips about 1 cm and about 15 cm long. Roll each strip a little to make them round and place them in a baking tray that you laying first parchment paper.

9

Repeat this process with the rest of the dough. Usually 2 large baking trays are needed for this batch.

10

Mix the honey with warm water, and brush the sticks so them stick the seeds that you’ll sprinkle on top. (white sesame, black sesame, poppy seed, salt foam, grated dry myzithra or grated kefalotiri, etc.)

11

Bake at 150°C/300°F fan mode, for about 25 Minutes.

Ingredients

for dough
 500 g gluten-free bread mix flour (I used Schär's Mix B – Mix Pane)
 50 g potato flakes
 1 tsp baking soda
 2 tsp baking powder
 1 tsp salt
 2 tbsp sugar
 20 g instant dry yeast
 2 small eggs
 200 g Greek yoghurt
 125 ml oil, preferably extra virgin olive oil
 1 tbsp apple cider vinegar
 ½ cup water
 100 g cheese like mozzarella or gouda or kefalotiri (I put half the portion because I only put it at the half of the dough)
for decoration
 1 tbsp honey
 1 tbsp lukewarm water
 choose whatever you prefer from the following:
 white sesame
 black sesame
 poppy seeds
 any kind of seeds that you prefer
 coarse sea salt
 grated hard cheese such as dry mizithra, parmesan etc.

Directions

1

Mix the yeast, sugar, 2 tbsp. of flour and warm water. Mix it lightly and leave it in a warm place for about 30 Minutes. I personally prefer to place it in the oven at 50°C/120°F for about 20 Minutes.

2

Mix all the liquids together and the salt and set aside. And separately mix all the solids, except the cheese.

3

Once the yeast has risen/activated, mix it with the solid ingredients first and then add the mixture with the liquid ingredients.

4

Leave the mixture in a warm place to rise again. Or you can also place it in the oven at 50°C/120°F for about 1 hour.

5

As soon as it rises and approximately doubles its size, it’s ready. If we want them with cheese, add it and knead it gently. I divide the dough in half and add the cheese only to the half.

6

Preheat the oven to 150°C/300°F fan mode.

7

Take half the dough and between two sheets of parchment paper roll out in about 1 cm thick. For greater convenience, put guides on the edges to make it even. I put pegs for food bags, which satisfies me with this height. You can put two wooden spoons or whatever you have.

8

With the knife, cut it into strips about 1 cm and about 15 cm long. Roll each strip a little to make them round and place them in a baking tray that you laying first parchment paper.

9

Repeat this process with the rest of the dough. Usually 2 large baking trays are needed for this batch.

10

Mix the honey with warm water, and brush the sticks so them stick the seeds that you’ll sprinkle on top. (white sesame, black sesame, poppy seed, salt foam, grated dry myzithra or grated kefalotiri, etc.)

11

Bake at 150°C/300°F fan mode, for about 25 Minutes.

Gluten Free Baton Sale (French salted breadsticks)
  • Makes approximately 60-65 pieces / 850 g. all together.
  • Each oven bakes differently. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.

Good Luck and Bon Appétit!!!

Did you make this recipe;

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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