Call me Grissini, Keto Grissini
Water UK formula 370g
Water for US formula 400g
Put flour in mixing bowl. Add yeast. Pour warm water over the yeast and let activate for 5 minutes. When vigorously fermenting mix and knead for 5-10 minutes. While kneading add salt. Add more water or flour to get the right dough consistency which is when it all comes together into a firm ball.
Once the dough has good elastic consistency, not too sticky and combined well it can be formed into your shape of choice. For bread sticks empty your dough onto a board and roll it into a long log. Cut 25-30 g (1oz) pieces to make as many grissini as you want, the rest of the dough can go in the fridge for pizza another day.
Using your hands and your work surface roll each piece of dough into a finger thick stick about 6 inches long.
Cover and let rise for an hour or so. Sprinkle with parmesan, salt or seeds if you like. Bake 160-170C for 20-25 mins.
Option: add 10g Parmesan cheese to each 100g FiberFlour
These bread sticks are a great way to snack and pick up dips.
Chili Aoli seen here is mayo plus chili paste, salt and pepper a little barbecue sauce for sweetness if you like.
Just 2 g slow carb from the oat bran in FiberFlour.
The inspiration for this recipe came from designing a teething aid for my 5 month old grandson to chew on.
per 45g (one breadstick)
Fat (mostly omega3) 1g