I dedicate this recipe to my friend Marcy.
When I brought my potato rolls to a gathering and she didn't try them because she was avoiding nightshades -- that family of plants that includes tomatoes, potatoes, peppers, and eggplant, she asked me, "Do you suppose this recipe would work if you substituted sweet potatoes?" Her question prompted me to experiment, and my family has been thrilled with the results. I like these even better than my potato rolls!
I make these without any salt, since learning more about how salt increases our risk of osteoporosis, high blood pressure, and autoimmune disease. But if a no-salt bread stick would
If not eaten immediately once they completely cool, we store them in a plastic bag in the fridge -- and then pop them into the toaster oven for a few minutes before serving and they are terrific all over again. For Thanksgiving, I made some batches of breadsticks with sweet potatoes and some with russet potatoes -- they looked lovely side by side in baskets on the table. This is reworked from my earlier recipe and a bit simpler I think. I make these all the time now and don't measure most of the ingredients -- it's a very forgiving recipe. Enjoy.
Thank you Marcy for the inspiration!
3 medium sweet potatoes
3 cups of water
1/4 cup raw organic shelled sunflower seeds
1 1/4 cups water
2 TBS apple cider vinegar
3 TBS granulated sweetener (ie Florida Crystals, Raw Sugar, coconut sugar etc)
1 TBS baker's yeast
1 cup of water reserved from boiling the sweet potatoes
3 cups Namaste Gluten Free Flour Blend
1 cup ground golden flax seed
1-2 cups sorghum flour for rolling out
1) Peel the sweet potatoes, rinse and then slice each into 6- 8 rounds, and place them into a covered sauce pan and cover with 3 cups of water. Boil on high, about ten minutes, until they are nice and soft.
2) Place the sunflower seeds and 1 1/4 cups of water into a powerful blender and blend on high until it turns into sunflower milk. Add the 2 TBS vinegar and set aside to become soured milk.
3) Get a large bowl and measure into it the 3 cups of Namaste flour and the ground golden flax seed. Stir these together well with a wire whisk.
4) Once the sweet potatoes are soft, remove 1 cup of water from the pot and set it aside to use in the next step. Drain the remaining water from the sweet potatoes and and then mash them well with a potato masher until they have no lumps in them.
5) When the 1 cup of water from the sweet potatoes has cooled enough that you can comfortably put your finger into it , dissolve the sugar in it and then stir in the yeast. It is important that the water is warm but not too hot, or the yeast will not grow, and your bread won't rise. Allow this mixture to sit for 5-10 minutes until it gets bubbly as shown below:
6) Once the mashed sweet potatoes have cooled down enough that you can comfortably put your finger into them, it is time to add the yeast-sugar mixture. Stir them together really well and it will look something like this.
7.) Let this mixture set about 5-10 minutes -- until it starts to puff up as shown here. Then it's time to add the soured sunflower seed milk and stir these together. Immediately add this mixture to the large bowl of flour, (shown below) and mix with a spatula until it is well blended.
It should look something like this:
Flour both your hands and a cutting board with the sorghum flour, then use your spoon or spatula to place a quarter cup sized dollop of the the dough onto your floured board roll it around and then roll it out into a log shape
Place the bread sticks onto a parchment-lined baking tray, leaving 1/4 -1/2 inch of space between them and let them rise in a warm oven for 30 minutes. Then bake at 350 degrees for 20 - 25 minutes until they start to brown. Serve hot.
I store these in my refrigerator and ALWAYS warm them up in a toaster oven before serving them, they are so much better warm/hot right out of the oven.