Keto Italian Grissini Torinesi (Breadsticks)
Servings: 34 breadsticks
Flavour-neutral and only 0.25g carbs each. They are un-belieavably crispy and delicious.
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Ingredients
- 2 egg whites large (U.S. extra large), 72-75g net total
- 25 g lupin flour
- 30 g coconut flour
- 1.5 tsp baking powder
- ½ tsp xanthan gum
- ½ tsp baking soda
- 30 g extra virgin olive oil
- 1 tsp apple cider vinegar
- 100 g water - room temperature
Instructions
- lay out two oven racks topped with silicone baking sheets.
- pre-heat oven to
180 °C static. - weigh and mix dry ingredients.25 g lupin flour, 30 g coconut flour, 1.5 tsp baking powder, ½ tsp xanthan gum, ½ tsp baking soda
- use an electric stick whisk to whip egg whites and ACV to soft peaks; add oil and whip; add water and whip again to emulsify.2 egg whites, 30 g extra virgin olive oil, 1 tsp apple cider vinegar, 100 g water
- tip in dry ingredients and whip briefly on lowest speed to combine; you will obtain a dense but airy paste.
- scoop the paste into a piping bag and snip the end so as to create a 1/2 inch opening (13mm) - the piped batter will be 1/4" width.
- pipe the batter in straight 9"/23cm lines - if you have semi-transparent silicone sheets, let the oven rack lines guide you for evenly spaced out and same length grissini.
FIRST BAKE (see notes)
- slide in racks at level 1 (lowest) and level 3, immediately reduce oven temperature to140 °C and bake for 70 minutes; they will puff up slightly and then shrivel as moisture evaporates.
- remove from oven and allow grissini to cool completely.
SECOND BAKE (see notes)
- place grissini on your oven racks (no silicone sheets this time) and bake for another 60 minutes at100 °C static (no need to pre-heat).
- remove from oven and leave the grissini to cool undisturbed.
Notes
Compared to standard breadsticks, Italian Grissini Torinesi are thinner and denser in structure, but still fairly light and crispy - they shouldn’t be rock-hard.
Pipe with the tip of the bag a couple of millimetres height from the baking mat, otherwise you'll compact the dough and lose the trapped air, which will make the finished item denser.
If you pipe a different number of lines, as long as they’re equal length, use the following values and divide by the number of lines to obtain the nutrition for each stick: Kcal 465, Carbs 8.7g, Protein 24g, Fat 34g
Should you cut your piping bag opening smaller than 1/2 inch, reduce the second bake time to 50 minutes.
Conversely, if it is wider than 1/2 inch, you will need to add more time for the second bake. The long second bake (dehydration phase) is essential in order to achieve the classic ‘crisp’ texture of grissini. Without the second bake, you will obtain a soft, bread-like texture. If the second bake isn’t long enough, your grissini may feel crispy initially, but will soften over time. As every oven is slightly different, you may need to adjust the length of the second baking time. I suggest testing a 1/2 batch with my exact directions, and making a note of the crispiness you achieve - then, for subsequent batches, adjust the second baking time as necessary. I do NOT recommend adjusting the first baking time. Store the grissini in a drinking glass, uncovered, at room temperature - no need to protect them from air. When baked to crispy perfection, these will not soften over time; in fact they will get crunchier after 24 hours. Make sure to weigh your ingredients accurately, using Metric Food Scales: Kitchen Scales UK Kitchen Scales U.S.
Conversely, if it is wider than 1/2 inch, you will need to add more time for the second bake. The long second bake (dehydration phase) is essential in order to achieve the classic ‘crisp’ texture of grissini. Without the second bake, you will obtain a soft, bread-like texture. If the second bake isn’t long enough, your grissini may feel crispy initially, but will soften over time. As every oven is slightly different, you may need to adjust the length of the second baking time. I suggest testing a 1/2 batch with my exact directions, and making a note of the crispiness you achieve - then, for subsequent batches, adjust the second baking time as necessary. I do NOT recommend adjusting the first baking time. Store the grissini in a drinking glass, uncovered, at room temperature - no need to protect them from air. When baked to crispy perfection, these will not soften over time; in fact they will get crunchier after 24 hours. Make sure to weigh your ingredients accurately, using Metric Food Scales: Kitchen Scales UK Kitchen Scales U.S.
Nutrition
Serving: 1 breadstick | Calories: 14kcal | Carbohydrates: 0.25g | Protein: 0.75g | Fat: 1g
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