My latest exploration in baking brings you these Cheese Stuffed Grain Free Breadsticks. I’m pretty sure they are the cure to all that ails us.
Ok first things first, there are going to be those of you who just need to look away. After the last edition in “the most annoying comments ever,” there were several people who got their underpinnings all bunched with my recipe that uses potato starch and yeast. Well this one uses those AND mozzarella sticks. So basically if you are going to lose your mind (in a bad way), you best get to walking.
Now, for those of you who might lose your minds in the best way, come grab a seat next to me. Last night during family movie night (which is now every night all week long), the kids and I started dreaming up some things we could make. Collectively we decided to use my challah dough, mozzarella sticks, and garlic butter. And marinara for dipping, natch.
These days, stress baking has been such a comfort in our home. And as I look out into my community, you all are doing the same. In fact, THIS article even says that stress baking is a thing, and now more than ever is probably the time for us to perfect our skill.
So today we made mozzarella stuffed breadsticks. We went to a walk. I ordered a bike. And tonight we’ll watch Goonies. For all these things, I am grateful. Be well my friends.Print
Cheese Stuffed Grain Free Breadsticks
- 8 mozzarella sticks (we used organic string cheese)
- 1/4 cup maple syrup
- 1/2 cup warm water
- 2 packets quick rise yeast
- 3 eggs, room temperature
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 3 tablespoons psyllium husk powder
- 1 cup potato starch
- 1.25 cups tapioca starch
- Warmed marinara sauce
- Start by combining the warm water and maple syrup. If your maple syrup is cold from the fridge, warm it just slightly.
- Stir in the active yeast into the maple/water mixture and set aside for at least 10 minutes or until it is activated and frothy
- While the yeast proofs, combine the flours, sea salt and psyllium husk powder in a separate bowl. Do not add any wet ingredients YET
- In a 3rd bowl, combine the eggs, apple cider vinegar, and oil
- Once the yeast has bloomed, combine the mixture with the egg/oil mixture
- Whisk them together thoroughly
- Then pour wet ingredients into the dry starch mixture and stir QUICKLY
- The starches will start absorbing the liquid quickly and there will be lumps so the quicker you stir the easier will be to smooth the dough
- Once smooth, cover the bowl and set aside in a warm spot to let the dough rise. You will let it rise twice.
- The first rise is 30 minutes. After 30 minutes has passed, “punch” the dough down in its bowl and cover it once more
- The 2nd rise is 1 hour. Make sure to cover your bowl as the dough can dry out (don’t worry there’s a remedy to this if it does)
- Preheat the oven to 350F
- Now divide the dough into 8 pieces. Take one mozzarella stick and roll out 1/8 of the dough.
- Roll the mozzarella stick inside the dough, making sure to seal off the seam and ends.
- Place it seam side down on a parchment lined baking sheet
- Repeat with remaining cheese sticks and bake them for 15 minutes
- While they are baking you can make a quick garlic butter by melting 1/4 cup butter or ghee and adding in some garlic powder and dried parsley – this is optional but super tasty
- Once removed from the oven, baste the optional garlic butter and serve with warm marinara sauce