Hemp flour can be replaced, in equal amounts, with buckwheat, teff, millet or sorghum flour.
Dissolve the yeast with the sugar and water.
Add the flour mixture and hemp flour and then knead.
Once the dough is formed, add the salt and oil.
Knead until the dough is smooth and even.
Divide into 2 loaves and let rise, covered, for about 45 minutes at room temperature (the ideal temperature is about 26°).
Slice the dough into strips, roll and lay spaced out on the baking sheet.
Brush with evo oil and let rise, covered, for around 30 minutes.
Bake in the oven at 200° for 15 minutes, they should become golden brown.
Serve the breadsticks by adding salt flakes.
120 g water
12.5 g fresh brewer’s yeast or 6 g dry yeast
10 g Cervia sweet salt
5 g sugar
40 g evo oil
Solution 1 with pre-made mixture
250 g gluten-free bread/pizza mix
25 g hemp flour
Solution 2 with mix flours
120 g fine rice flour
50 g cornflake flour
30 g cornstarch
30 g potato starch
20 g hemp flour