Breadsticks, Sock Monkeys and Bananas

GF Breadsticks for 2, originally uploaded by Kate Chan.

Breadsticks = The Recipe
Sock Monkeys = The Quilt
Bananas?  = The Writer

Life is a waiting game. Hurry and wait. Wait again.

OH! I’m not good at waiting! It’s starting to take a bit of its toll on my brain and mood (just ask my Love and my sisters!). I’m starting to feel closer to getting our little one home, after all – there is nothing more that we can do. It’s all in the hands of her Korean agency. Until they get their paperwork done, we are left waiting.

While we wait we’ve been baby-proofing (or rather adult-proofing) the house and generally tidying up the loose ends. One of the tasks I took on to help ease through this wait-time was making a quilt for her. We are going to hang it up on the wall in her room for a bit of decoration and then, when she is a little older, she can use it for her blanket.

Now, sewing….. is not a skill that I possess. I must say that straight lines in any form: drawn, sewn, cut, etc as probably the most basic skill that I don’t possess. After getting the blocks cut apart, lined up, sewn together and then over to a friend’s house for help squaring it all off (What? It’s not square after I cut all of those little squares? Huh…). I brought it to a woman who did all the stippling (stippling is my new learning – I had no idea what that was or what it was called). I got it back last week but haven’t had time to sit down and get the trim stitched on until this weekend.

My friend came over and used the sewing machine to get one side of the trim down. And then she demonstrated the type of stitch I would need to use on the back of the trim. Let’s just say that my fingertips are so incredibly tender right now that I asked my love to chop the cilantro etc for Pico de Gallo for breakfast. Oh man! I definitely know that I don’t have calluses developed, but after this weekend, I think I have a decent start.

We chose happy fabrics and colors, but once we got them all together on the quilt, we are concerned that they may be just a bit too happy. LOL We have three fabrics on front: sock monkeys, red squares with yellow bananas, and some yellow squares with multi-colored polka dots. The back fabric is the same as the trim – a light green with the same colors of polka dots as the front fabrics. And now it’s finished.  Want to take a peek?  Here it is:

A quilt for her

Now that I’m done with her quilt, it means my waiting time will have to be dedicated to getting my classroom ready for a long term sub, and the nervous energy at night will be redirected into the kitchen. This means that I will probably be back to posting at least one other recipe this week beyond the breadsticks we whipped up on Friday night. (We had the best fish tacos this past week too… maybe I’ll post about those – simple and quick – good for a weeknight.). Hmm… let’s see where my energies take me in the kitchen while I wait, huh?

But you didn’t come here to listen to me prattle on, now did you?

You want the breadsticks!
You want them warm, with a bit of salt on the outside and perfect for dipping, right?

Well, good. That’s what you’re going to get!

Gluten Free Simple & Fast Breadsticks (Click here for a printable version of this recipe.)
Recipe makes 8 12″ breadsticks (1″ wide)
Ingredients:

1 teaspoon yeast
1/2 cup warm milk (or rice milk)
3/4 teaspoon honey or agave nectar
1/4 cup shredded or flaked parmesan cheese
1/2 cup sorghum flour (or rice flour or millet flour)
1/3 cup tapioca starch
1 teaspoon cornstarch
1 1/2 teaspoons powdered egg whites
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 Tablespoons olive oil (plus 1/2 teaspoon for the baggie)
1 teaspoon apple cider or rice vinegar

Directions:

  1. Heat milk until warm – not hot! Add agave and yeast and mix together. Set aside to proof while you mix the remaining ingredients.
  2. In the bowl of your mixer or a medium mixing bowl, mix together all of the dry ingredients including the parmesan cheese. (Parmesan, sorghum, tapioca, cornstarch, powdered egg whites, xanthan gum, and salt).
  3. Stir these dry ingredients together. (NOTE: At this point, add herbs to enhance your breadstick flavor. You can add rosemary and thyme, sun-dried tomato pieces, garlic/onion, etc.)
  4. Add the oil and vinegar to the dry ingredients and mix again.
  5. Check the proofed yeast/milk mixture. If it has risen, add this to the dry and mix together.
  6. Mix on medium-high for 3-4 minutes.
  7. Drizzle 1/2 teaspoon of olive oil into a small baggie. Smooth the outside of the baggie around to spread the oil around inside. (This prevents the dough from sticking to the bag.)
  8. Scrap the dough into the baggie. Snip one of the corners slightly and squeeze the dough out the corner on to a piece of parchment paper (or a silpat). Squeeze your breadsticks into long lengths and leave 1 1/2 inches in between your breadsticks to allow a little room for rising.
  9. Set the breadsticks aside to rise for 15 minutes. (They may not rise that much – you can add more yeast (one more teaspoon) if you want them to rise higher the next time.)
  10. Preheat the oven to 425F. (If you have a baking stone, place it in the oven to get hot. We use a baking stone to crisp the bottoms of our breads and crusts. You can still use parchment paper when you use a baking stone.)
  11. Once the oven is warm/the breadsticks have had 15 minutes to rise, lightly spritz the tops of the breadsticks with olive oil and sprinkle with salt.
  12. Then slide them on to the hot baking stone still on their parchment paper OR slide a pan in to the oven with your breadsticks.
  13. Bake for 9 – 12 minutes or until golden.

Serve with your favorite salad or dipping sauce.

These have never lasted long enough in my house for me to tell you what they taste like the next day. Sorry! Maybe one of your will have that experience and can share? :)

Happy MLK Day, All!
-Kate

20 comments on “Breadsticks, Sock Monkeys and Bananas
  1. Those breadsticks look perfect! And the blanket you made for your little one is adorable. I hope you don’t go too bananas waiting to hear…baking is definitely the best medicine for waiting :)

  2. Mrs. G. F. says:

    These bread sticks look great!! And so does the quilt. I don’t think a child’s quilt can be too happy. :)

    I hope and pray the time passes, and you find out soon. You must be on pins and needles!!

    Danielle

  3. What great post titles! oddly enough, I actually have a somewhat similar breadstick recipe. I don’t remember what I based it on though.

  4. Kalinda says:

    The quilt is way cute. I love the sock monkeys and bananas. And I agree with Mrs. GF, I don’t think it’s too happy, it’s just fun!

  5. Alycia says:

    Oh I am loving that quilt. Bright is better! Great job. I know your little one will love it soon.

  6. Errant says:

    What a lovely quilt!
    I tried your breadsticks for lunch today – I think I might have piped them much too thickly though – I couldn’t get the beggars to cook through! I’ll definitely be trying them again though, the flavour was delicious and the texture (on the outside) was scrumptious. Thankyou!

  7. I LOVE the quilt! The little sock monkeys make it absolutely charming. We adopted a child from South Korea over 20 years ago — wow, was it that long ago?! You are about to embark on a magical journey. Sending best, best wishes your way. And yes, it’s hard to wait, but well worth it.
    Melissa

  8. angelaskitchen says:

    I love the quilt! I used the same fabrics to make aprons for my gluten-free cupcake princesses (my girls) at our house. So fun!

    This recipe looks great! I make one that makes a long thin crispy bread stick. This one looks like a softer one. I am going to have to try it this weekend (dairy free) with the kids. Thank you for sharing.

  9. Kate–First, I absolutely come here to hear you prattle on … I’m a prattler myself (LOL)! And, I don’t have a baby on the way. The quilt is spectacular! It’s not too bright. It’s just right! Coincidentally, I posted on bananas today. (BTW, I sort of panicked when I saw your title because I thought you might have a newer banana recipe and I had already included a link to your whole grain banana bread recipe in my post.)

    Hang in there … I suggest physical activity to help preoccupy yourself … cleaning (that nesting thing) the stuff that usually doesn’t get cleaned regularly(door sills, curtains, cabinet doors, etc.)–I swear it helps me when I need not to relax and have patience.

    Shirley

  10. Eleanor says:

    There’s no such thing as a quilt being too happy!

  11. Julialuli says:

    The breadsticks were a hit at dinner! My kids are thinking up ways to make them breakfast breadsticks…change the cheese, roll them in cinnamon and sugar:)

    Julie

  12. Heather L says:

    I love the quilt it shouts happy! I like the recipe I’ll have triple for my crowd of 7. Celiac is definately genetic LOL. Thanks for the great recipes and here’s a prayer for a quick return on the adoption!

    Heather

  13. Kay says:

    What a great quilt! And great that you had a friend to help with the binding. Hint: get a thimble. Then you don’t need leather fingertips

  14. I am so excited, because I have a SOCK MONKEY that needs a home. And now I know where I’m going to send it. I just have to find it…Tell her it’s from Auntie Ging….I’ll find it, I know I will…

    P.S. Can’t eat the breadsticks right now, but I know where they live, too, :-) XXXOOOXXXOOO

  15. M-Elle says:

    Hi Kate!

    This is a great post! I was wondering about the powdered egg whites in the recipe, is that the same as powdered eggs?

    M-Elle

    • Kate says:

      The powdered egg whites are whites only – not the same as powdered eggs. They are sold dry, usually in the baking aisle. They are also called “dried albumen”. They add protein to the mix. Since I don’t like using bean flours all that much because I can really taste the beany flavor, I’ve begun using this to add a bit of protein to our mixes. In fact, I’m using this same recipe to make a few little pockets/mini-pitas for ham sandwiches for dinner. Come on over! :) -Kate

  16. Magda says:

    I finally got around to making those and they were awesome!! I used a fresh egg white and they turned out wonderfully delicious. I brushed them with garlic butter when they came out of the oven and served them with hot marinara sauce. YUM Even DH gave them a 7 out of 10. What can I say – he’s a gluten-loving man. My 4.5 year old son devoured them. It’s definitely one of my new favorites!!

  17. Stacy says:

    I found this recipe this evening by doing a google search and I just had to tell you how awesome these are! I can not do dairy, so I omitted the cheese, used almond milk and used egg replacer for the powdered egg white. They came out so nice and my gluten-eating family members were the first ones to snatch them off of the tray when they came out of the oven. Very yummy! Thanks for sharing the recipe!

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