Vegan Vegetarian Cooking School

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Bread Sticks - Gluten Free

Oat Thin Crackers

Shown with Creamy Risotto Soup - a company favorite

3 tsp instant yeast
1 Tbsp raw sugar
1 1/4 cups gluten free flour mix
1/2 tsp xanthan gum
1 tsp Italian Herbs
1/2 tsp salt, garlic power, and onion powder
1Tbsp vegetable oil
1 tsp lemon juice (helps stablize the dough)
3/4 cup warm water

Combine all dry ingredients in mixer.  Combine wet ingredients and mix into dry until ball forms.  Knead on medium for 5 minutes. Scape dough into a ziploc bag. Cut corner off bag and pipe dough in 10" strips (about 3/8" thick) on a parchement lined cookie sheet. let rise for 30 minutes or until doubled. Preheat oven for 400ºF. Bake for 5 minutes, reduce heat and bake at 350°F for 10 to 15minutes).

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