|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|
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.
White pea beans canned in tomato sauce are called baked beans.