Sunday, June 21, 2009


The only difference between these saltsticks and the crispy-crust Italian bread you'll find in the May postings is the piece of baking equipment above. I've had it for years to make cornsticks with regular old cornbread batter. With this pan, it's super-easy to make what we call in some NYC bakeries, saltsticks. They could also be called, mini-breads, breadsticks, rolls, but the main thing is, they're delicious! The sticks are covered in coarse sea salt in these pictures, but Kosher salt would be good, too. These are plain, but feel free to go wild with any combo of seeds, herbs, cheeses, garlic, onion.....or maybe even.....the everything saltstick!  
If you don't have a cornstick pan, spoon the batter into a zip-top sandwich bag out of which you've cut a 1/4 inch corner to make an inexpensive, disposable pastry bag. Pipe out 5 inch lengths on a greased cookie sheet, Leaving plenty of room for the sticks to expand as they rise and bake.

Makes 14 saltsticks

2T yeast

1 1/2 T sugar

1 1/2 c water, 110 degrees (lukewarm)

1c cornstarch

1c sorghum flour

1c brown rice flour

1T xanthan gum

2 tsp salt

2T olive oil

1 tsp vinegar

3 egg whites

Heat oven to 350 degrees.

Mix sugar, water and yeast in small bowl. 

Mix salt, xanthan gum and flours on low, in mixer.

When yeast mixture is foamy, add to flours.

Mix egg whites, oil and vinegar in medium bowl. 

Add to mixer bowl.

Mix on high for 4 minutes.

Oil cornstick pan.

Spoon batter into pan or onto sheets.

Sprinkle with salt or other topping.

Cover and let rise to double in warm place. 

(I use top of stove as oven heats.)

Bake until internal temperature is 200 degrees, and until golden brown, about 1 hr.


adiaha said...

OMG, I am tearing up, I am so happy to see this site. Thank you!

G.F.Veg said...

wow that's such a great response for me to read!
thank you for writing...i spend a lot of time on this and it means so much when people appreciate it! is there a certain kind of recipe you've been looking for but can't find and might want me to develop? are you veg, glutenfree, both, neither? let me know.
and thanks again!

Chef Rachel said...

Wow, those look delish. I mainly eat a paleo diet, but I enjoy grain dishes from time to time and many of my clients and cooking students are pining for great GF bread and cracker kind of recipes. I'll file that one away for them.

I couldn't find your email address on your blog. I'd love to contact you. Can you email me?

Chef Rachel, The Healthy Cooking Coach

G.F.Veg said...

thanks for the comments! yep, they are really good--i have to freeze them or i eat the whole batch!

Anonymous said...

hello. is there anything i can substitute the egg whites for? would ener-g replacer work just for egg whites do you think?

G.F.Veg said...

yes ener-g works fine. i used enough for two eggs.