Unawu

"All beings tremble before violence. All fear death. All love life...." ~ The Muni Sangyan

Monday, June 13, 2011

Bread Sticks

June 10, 2011, 12:35 pm


Baking a Better Breadstick

By TARA PARKER-POPE

Andrew Scrivani for The New York Times

On the popular television show “Glee,” the ultimate prize for a great performance is a trip to a restaurant called Breadstix. And in the real world, breadsticks are a main attraction at restaurants like the Olive Garden, and even pizza delivery services have gotten on the breadstick bandwagon.


But in terms of nutrition, the typical breadstick is not a food most people associate with healthful eating. This week, Martha Rose Shulman tries to change that image with five new recipes for baking a more healthful breadstick. She writes:

I often get requests from readers for healthy snacks, and whole-grain breadsticks fit the bill. Commercially made varieties, however, are rarely healthy — little more than insipid junk food, just crispy and salty enough to keep you reaching for more. Fortunately, breadsticks are easy and fun to make on your own.
Here are five flavorful ways to prepare healthful homemade breadsticks. And for a gluten-free breadstick, you can substitute gluten-free flour mix for the whole-wheat flour in this week’s recipes.
Whole-Wheat Breadsticks: These grainy breadsticks can be irresistible, and they’re much healthier than the restaurant variety.
Whole-Wheat and Walnut Breadsticks: Walnut oil gives these breadsticks a nutty flavor.
Whole-Wheat Breadsticks With Sesame: Sesame seeds are used in both the dough and the coating of these nutty-tasting breadsticks.
Rye Caraway Breadsticks: Rye and caraway, a match made in heaven, aren’t just for Jewish rye bread and rye crisps.
Seeded Semolina and Rice Flour Breadsticks: Sesame, poppy and sunflower seeds give these breadsticks a satisfying crunch.



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