Ingredient List

1 tbsp	instand (quick-rise) yeast	15 mL
1 1/2 tsp	sugar	7 mL
1 c	warm milk (110 F/ 43 C) of choice, plus 2 tbsp (30mL) for brushing on top	250 mL
1/2 c	white bean flour	125 mL
1/2 c	cornstarch	125 mL
1/2 c	parmesan cheese or substitute or choice, grated	125 mL
1 tbsp	olive oil	15 mL
2 tsp	xanthan gum	10 mL
1 tsp	onion powder	5 mL
1/2 tsp	table salt	2 mL
1 tbsp	poppy seeds	15 mL

Directions

PREPARATION TIME: 12 MIN. / BAKING TIME: 40 TO 55 MIN.

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 13x9-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.

Makes 10 breadsticks

Nutrition Facts 1 breadstick (35g)
Amount	% Daily Value
Energy 112 kcal
Fat 4 g	6%
Saturated Fat 1 g	5%
Sodium 174 mg	7%
Carbohydrates 14 g	5%
Fibre 2 g	8%
Protein 5 g