Grissini with paprika and chilli without gluten

Grissini with paprika and chilli without gluten
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Time: 80 minuti più riposo
Difficulty: Facile

Ingredients for 900 g of dough
500 g of special gluten-free preparation for Molino Dallagiovanna bread and pizza
6 g of strong paprika
2 g of chilli powder
5 g of fresh brewer's yeast
20 g of acacia honey
320 g of water at room temperature
100 g of EVO oil
8 g of salt up


Place the mix, paprika and chili in a bowl in a fountain, gradually add the water in which you have melted the yeast and honey. Mix everything very slowly trying to squeeze the dough with the palms of your hands, add the oil and salt and work until you get a soft mixture.
Arrange the dough in a rather large, oiled rectangular pan and add the surface to make it easier to take the leavened strips.
Cover with kitchen film and let rise for 2 hours and 30 minutes.
Remove the film and, with the help of a tarot, remove the strips of dough that you will spread with your hands, thinning from the central part outwards, take two loaves and form the braids.
Transfer the gluten-free breadsticks obtained in a pan (without baking paper) and bake in preheated oven at 220 ° C for 15 minutes, then lower the oven to 150 g and cook for at least 40 minutes, they must be friable.
Remove from the oven and let it cool on a raised perforated grid for 4-5 hours so that the gluten-free breadsticks dry completely.