For the dough:
- 250 g of gluten-free bread baking mix (see below)
- 5 g of gluten-free dry yeast
- 1 tablespoon virgin olive oil
- 175 g lukewarm water, more if necessary
- a sprinkling of sesame seeds
For the topping:
- approx. 45 g of tomato paste, more if necessary
- 1 teaspoon of oregano, dried
- 1 teaspoon of basil, dried or frozen
- 5–7 sun-dried tomatoes, drained
- 2 stems of rosemary
- 3 tablespoons of roasted pine nuts
- Mix the gluten-free bread mix with the yeast. Add the water and olive oil and mix first with a wooden spoon, then knead briefly with your hands until it forms a smooth dough. If the dough seems too dry, add approx. 1-2 tbsp. of water and knead in (it should not be too dry, but also not too moushy, because it will be rolled out later). Place the dough in a bowl, cover with a damp cloth and leave to rise in a warm place for 30 minutes.
- In the meantime, prepare the topping. Cut the sun-dried tomatoes into small pieces, roast the pine nuts without fat in a pan until golden brown, chop the rosemary finely.
- Roll out the dough into a rectangle between two sheets of baking paper. To make sure that the individual strips of dough can be easily removed from the paper later, it helps to sprinkle the underside with a little bit of flour. To do this, remove the upper baking paper, sprinkle the surface with some rice flour (or the baking mix), place the baking paper back on top, and flip everything so that the floured surface is now at the bottom.
- Now brush the other surface with the tomato paste. Spread oregano, basil, and fresh rosemary over it. Sprinkle the dried tomatoes and pine nuts only on the bottom half of the dough. This makes it easier to fold it later.
- Preheat the oven to 200 °C top and bottom heat.
- Cut the dough from top to bottom into about 1.5 cm thick strips. Carefully fold the dough strips in half, making sure that the topping is evenly distributed.
- Lift the sticks onto a baking tray lined with baking paper and only then spiral them. Sprinkle with some sesame seeds and bake for about 15 minutes until golden brown.
- For the gluten-free bread mix, mix 1oo g of rice flour, 50 g of gluten-free oat flour, 50 g of organic potato starch, and 40 g of organic corn starch, and 10 g of psyllium husk. You’ll also need to add about 1/2 a teaspoon of salt (add more if you like).
- The gluten-free dough increases its volume only slightly, which is normal and was the case for me in all three recipe tests. You could also let it sit a little while longer if you wish.
- For a non-gluten-free version, use 250 g of white spelt flour or a mix of type whole-grain spelt flour. Depending on how much whole grain you have, you may need to use a few tablespoons more water. With light types of flour, you will generally need a little less water.
- Of course, you are completely free with the toppings. Change the herbs as you like, leave out what you don’t like and add what you love.
- The dried tomatoes have a salty taste, if you leave them out you may have to add salt to the toppings.