ALMOND FLOUR AND COCONUT FLOUR
I examined variations with just almond flour and simply coconut flour however discovered that the aggregate of each worked the exceptional. Coconut flour could be very absorbent, so that you don’t need to use as a lot of it. I in the beginning tried handiest using coconut flour and even as the dough labored out high-quality, it tasted sweet from the coconut flour.
Preferably, i might have appreciated to handiest use almond flour but almond flour does not take in as well, so that you come to be having to apply quite a few almond flour to get to a workable dough.
that is why my recipe makes use of both. The coconut flour facilitates take in any liquid and the almond flour continues the dough from being too candy.
Crucial tools
My favourite approach for mixing this dough is with a meals processor the usage of the dough blade attachment. The dough is quite sticky so it’s difficult to mix the dough by means of hand.
Parchment paper is also quite critical for this recipe. The dough is pretty sticky, so I rolled out the dough between sheets of parchment paper. I peeled the pinnacle layer off while the dough changed into rolled out.
BAKING
The dough must be baked inside the middle of the oven with the aid of itself. when you have different objects in the oven, it'll affect the baking temperature and may cause uneven baking of the breadsticks. Many recipes i found referred to as for baking the dough first, then adding toppings. however, if you bake the dough first, it develops quite some large air pockets. So as an alternative, I introduced a number of the cheese over the dough for the primary bake, casting off the air pockets. Then whilst the dough is golden, I brought more cheese to get outstanding cheesy breadsticks. You do want to prepare dinner the dough first before including the entire amount of cheese topping due to the fact in any other case the cheese just melts into the dough.
This dough got here together right away and these breadsticks have been geared up in approximately half-hour!
Ingredients:
breadsticks dough
- 1 1/2 cups shredded mozzarella cheese
- 1 oz cream cheese
- 1/2 cup almond flour
- 3 tbsp coconut flour
- 1 large egg
toppings
- 1/2 cup shredded mozzarella cheese
- 1/3 cup shredded parmesan cheese
- 1 tsp finely chopped parsley
Directions:
- Preheat oven to 425°F.
- Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30-second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform (see photo above). This should take around 1-1 1/2 minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.
- Add cheese ball to a food processor with dough blade attachment. Add in almond flour, coconut flour and egg. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.
- Allow the dough to cool slightly, which will also make it less sticky and easier to work with. Roll the dough out between two sheets of parchment paper until 1/4 inch thick. Peel top sheet of parchment paper off of dough. Move the dough (still on the bottom parchment paper) onto a baking sheet.
- Spread 1/4 cup of mozzarella cheese over the dough, leaving a 1/2 inch perimeter. Bake for about 5-6 minutes, or until edges of the dough are golden and puffy.
- Evenly sprinkle the surface of dough with remaining mozzarella cheese and parmesan cheese, leaving a 1/2 inch perimeter. Bake for 3-5 more minutes or until cheese is melted. Garnish with parsley before serving.
Notes:
- I recommend using a food processor to make the dough because the dough is quite sticky so it's hard to mix by hand.
- Because the dough is sticky it's important to use parchment paper to roll out it as detailed in the instructions.
- This recipe calls for both almond and coconut flour because the coconut flour helps absorb the liquid and the almond flour keeps the dough from being too sweet.
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