Ingredients
- 2 cups 270 grams gfJules™ All-Purpose Gluten Free Flour
- 3 Tbs. flaxseed meal or use same amount of gfJules™ Flour
- 1/4 cup milk powder dairy or non-dairy OR almond meal or plain GF Potato Flakes
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- pinch of salt
- 1/4 cup vegetable or palm oil shortening
- 1 tsp. apple cider vinegar
- 3 Tbs. honey or agave nectar
- 2 large eggs or egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water
- 1 cup vanilla yogurt dairy or non-dairy
- 2 1/4 tsp. rapid rise yeast gluten-free (1 packet)
- toppings of choice e.g. coarse sea salt, grated cheese, sesame or poppy seeds, shaved almonds …
- egg wash full egg or oil or milk to brush on sticks before baking
Instructions
- Preheat oven to 350° F (static) or 325° F (convection). In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on a stand electric mixer or a pastry cutter by hand.
- In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl, mixing with the paddle attachment until fully incorporated. Pour in the yeast and beat an additional minute thereafter to well-integrate the yeast granules. The batter will be very wet.
- Dust a clean counter or baking mat with gfJules™ flour. Dust your hands with more of this flour as well. Grab a chunk of the wet dough, rolling it gently in the flour into finger-like logs. They will expand as they rise, so make these fingers skinny to look more life (death?!)-like when baked (long and thin with squished in parts for knuckles — the knobbier the better!) Watch this quick video to see how to shape them!
- Lay the fingers onto parchment-lined baking sheets. Gently press a raw almond into the tip of each finger, as a finger nail. Cover and let rise in a warm location for at least 30 minutes.
- Brush with egg wash or oil or milk to help them brown — for witches’ fingers, an uneven coating looks even more creepy!
- Bake for approximately 10 minutes until the tops are lightly browned and the dough has risen. Open the oven door and allow the bread sticks to cool slowly; serve warm.
- Makes approximately 20-24 fingers, depending on size.
Video
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.