Breadsticks/Pretzels

This recipe is adapted from the Vegetarian Times Amaranth Breadstick recipe that was published in the March 2010 issue. These tastes a lot like pretzels. If you want to make pretzels, I recommend putting a lot of course salt on top for a more authentic pretzel. Another idea that I started experimenting with is pizza crust/flatbread. Just pipe the dough in a spiral to the size you want. Let bake an extra 5 minutes or so to make sure the center is baked threw. Top with veggies (during or after baking, depending on whether you want pizza or a sandwhich) and enjoy!

Amaranth Breadsticks/Pretzels

1 cup amaranth flour
1/3 cup arrowroot starch
3 TBLS tapioca flour
3 TBLS whole amaranth seeds
2 TBS raw sugar
1 0.25oz pkg quick-rise dry yeast
1 tsp gaur gum
1/2 tsp sea salt
1 tsp olive oil
Chipotle chile powder for sprinkling (didn't have, added 1/2 tsp cayenne pepper to mix) optional
course sea salt for sprinkling, optional

Spray baking sheet with cooking spray or line with parchment paper. Stir together all dry ingredients. Stir in oil and 3/4 cup + 1 TBLS warm water (110*). Beat dough with electric mixer on high speed for 2 minutes or until smooth.
Transfer dough into pastry bag fitted with 1/2 inch round tip (or large plastic bag with 1 corner snipped off). Pipe dough into breadsticks, or pretzel shapes. Cover with cloth and let rise in warm spot for 30 minutes, or until doubled in thickness.
Preheat oven to 400*F. Sprinkle with chipotle powder and course salt, if using. Bake 20 minutes, or until dark golden brown all over and crisp on bottom. Serve immediately.

*Will add photo soon! :-)