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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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These are super-crunchy right out of the oven, but if you store them in a plastic container or bag they go soft very quickly! To keep them longer than a day or so, I like putting them in a tall drinking glass where the air can circulate. Read more . Of course, you can always re-crisp them in the oven at 350F for about 6-8 minutes. Ingredients:
1/4 cup millet flour |
1/4 cup brown rice flour |
1/4 cup yellow cornflour (not cornstarch) |
1/4 cup chickpea flour |
2 tbsp potato flour |
3 tbsp tapioca flour |
2 tbsp cornstarch |
1/2 tbsp guar gum |
1 tsp sea salt |
1 tsp brown sugar |
1 tsp instant yeast |
3/4 cup warm water |
1 tsp toasted sesame oil |
1 tbsp baking soda + a pot of water |
coarse salt |
Directions:
1. In the bowl of a stand mixer fit with the dough hook, whisk together flours, cornstarch, guar gum, salt, sugar and yeast.
2. Add water and oil and mix until well combined.
3. Knead with the mixer until the dough is fairly smooth and stiff, approximately 2-3 minutes.
4. Place in an oiled bowl, cover and let rest 40 minutes.
5. Preheat the oven to 400 F and generously grease 2-3 cookie sheets.
6. Bring the baking soda and water to a boil.
7. Turn out the dough onto an oiled work surface and divide into 12 pieces.
8. Roll out each piece into a thin stick.
9. Gently place 3-4 sticks at a time into the water and boil for 30-40 seconds.
10. Move the sticks onto the sheet pan and generously crust with coarse salt.
11. Place in the oven and immediately reduce the temperature to 350F.
12. Bake 55-60 minutes, until hard and browned.
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