cheese-y bread sticks

Parent Cafe
1

<p>Hmmmm…</p>

<p>I decided on a spur of a moment thing to try and make them.</p>

<p>I made a pizzza crust from my gluten free bisquick, used some olive oil and added the mozzerella cheese on top.</p>

<p>It was pretty good for a first attempt. The crust is kinda cumble-y like a bisket (i dont mind this part and it didnt surprise me). I didnt have any italian seasoning, so that might be part of it. The cheese was fine.</p>

<p>What i would like to do is to make something taste similar to pizza huts version (used to adore them before diet change).</p>

<p>Any ideas?</p>

2

<p>Are those the ones that have cheese in the middle? How about using frozen bread dough or those pizza balls of dough- something yeast based. Wrap dough around the cheese(stick), let rise, bake. Last minute or two of baking brush on butter/garlic.</p>

3

<p>Unfortunately gluten is the stretchy protein that makes bread have a springy texture instead of a crumbly one. Watch Alton Brown’s “Good Eats” on YouTube for his funny illustrations of this process. Gluten develops during kneading ( which is why you don’t want to over-stir things that you want fluffy and crumbly, like muffins.)
To stay gluten free, I don’t know what other grain flours can offer in terms of non-gluten protein strands that give a good texture but maybe others do…</p>

4

<p>If you are happy with the texture, but want the seasoning, I would add garlic powder or garlic salt, as well as italian seasonings.</p>

5

<p>Even normal Bisquick anything ends up being crumbly…</p>

6

<p>Like i said i dont mind the crumble-y crust.</p>

<p>I wounder if i use a little butter instead of olive oil if it would help.</p>