Source: Pulse Canada

Yield: Makes 10 breadsticks

Nutrition (1 breadstick (35g))

Calories 112;
Protein 5 g;
Fat 4 g;
Carbohydrates 14 g;
Sodium 174 mg;
Saturated Fat 1 g;
Fibre 2 g;
1 tbspinstand (quick-rise) yeast15 mL
1 1/2 tspsugar7 mL
1 cwarm milk (110 F/ 43 C) of choice, plus 2 tbsp (30mL) for brushing on top250 mL
1/2 cwhite bean flour125 mL
1/2 ccornstarch125 mL
1/2 cparmesan cheese or substitute or choice, grated125 mL
1 tbspolive oil15 mL
2 tspxanthan gum10 mL
1 tsponion powder5 mL
1/2 tsptable salt2 mL
1 tbsppoppy seeds15 mL


1. Preheat oven to 400ºF (205ºC) for 10 minutes; then turn it off. Dissolve yeast and sugar in 1 cup (250 ml) of milk and let stand 5 minutes. Grease a 13×9-inch baking sheet or line with parchment paper.

2. In a medium bowl, beat yeast-milk mixture, bean flour, cornstarch, parmesan cheese, oil, xanthan gum, onion powder and salt on medium speed for 30 seconds. Dough will be soft and sticky.

3. Place dough in 1 gallon (4 quarts or 3.75 L), heavy-duty plastic freezer bag. Snip ½-inch diagonally on corner with scissors. Squeeze dough out of plastic bag onto sheet in 12 strips, each 1-inch wide by 6 inches long. Brush breadsticks with remaining milk; sprinkle with poppy seeds.

4. Place in oven to rise for 20 to 30 minutes. Then, leaving breadsticks in oven, turn oven to 400ºF (205ºC) and bake until golden brown – about 20 minutes. Rotate cookie sheet halfway through baking to assure even browning. Cool 10 minutes on wire rack; serve slightly warm.