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Wednesday, December 1, 2010

Homemade Grissini Breadsticks

'Tis the season to bake.  If you are venturing through this season on HCG and cannot bake but have the itch????  Try making these!  Or maybe you have not been able to find Grissini Sticks?  Can't find the Melba either?  Maybe you just feel like baking and can't right now because you are on Phase 2.   My kids love these as a snack dipped in peanut butter, so this is a great recipe for the whole family.

HCG Grissini Breadsticks
1/2 cup warm water
1 package active dry yeast
1 teaspoon organic sucanat or raw cane sugar
1 1/4 cups white whole wheat flour, unbromated and unbleached
1/2 cup stone ground whole wheat flour, unbromated and unbleached
2 tablespoons extra virgin olive oil
1 teaspoon celtic sea salt

1.   In a large bowl, combine the water with the yeast, sugar and one-half cup of the all-purpose flour. Set aside for 10 minutes, until bubbly.
2.   Stir in the remaining all-purpose flour, wheat flour, olive oil and salt and knead until smooth and elastic, about 5 minutes. Wash out the bowl and coat it with a thin layer of olive oil. Place the dough in the bowl, cover with plastic wrap and allow to rise in a warm place for 1 hour.
3.   Remove the dough from the bowl and divide it into four pieces on a floured surface. Roll out each piece into a rectangle, 4 by 12 inches. Cut the dough lengthwise into one-third-inch-wide strips. Place the strips about one-half-inch apart on a greased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining dough. Allow the grissini to rise until puffed, about 30 minutes. Meanwhile, heat the oven to 400 degrees.
4.  Bake the grissini, in batches, on the top shelf of the oven until lightly browned, about 10 minutes, rotating halfway through. Cool on a rack and continue until all the grissini are baked. Cool, then store in a sealed bag, being careful not to break them.
Note:  Add in any herbs you like.  My favorite is Rosemary.  Try adding cinnamon and stevia for a sweeter treat.
Phase 3:  No you cannot have these.
Phase 4:  You can make these too!


  1. While this looks nice & simple and a very generic tool to work with, Ive sworn off bread for a LONG time (not just HCG protocol). This recipe has fat AND sugar in it. Looking at the brand recommended, it has malt in it. I wonder if that replaces the sugar.

    Then there is the issue of BAKERS YEAST....

    "The history of breadmaking is a good example of the industrialization & standardization of a technique that was formerly empiric....It was simpler to replace natural leavening with Brewers Yeast. There are numerous practical advantages: the fermentation is more regular, more rapid and the bread rises better. But the fermentation becomes mainly alcoholic fermentation and the acidification is greatly lessened. The bread (with Brewers Yeast) is less digestable, less tasty and spoils more easily." ~ Claude Aubert Les Aliments Fermente's Traditionnels

    "In books on baking and even in nutritional/medical writings, the two techniques {for making bread}, natural leaven (sourdough) and baker's yeast, are often mingled and confounded....baking with natural leaven is in harmony with nature and maintains the integrity and nutrition of the cereal grains used....The process helps to increase and reinforce our body's absorption of the cereal nutrients. Unlike yeasted bread that diminishes, even destroys, much of the grains nutritional value, naturally leavened bread does not stale and, as it ages, maintains its original moisture much longer. Alot of that information was known pragmatically for centuries; and thus when yeast was first intorduced in France at the court of louis XIV in March 1668, because at that time the scientists already knew that the use of yeast would imperil the peoples health, it was strongly rejected. Today, yeast is used almost universally, without any testing; and the recent scientific evidence and clinical findings are confirming the ancient taboos with biochemical and bioelectronic valid proofs that wholly support that age old common sense decision. " ~ Jaques DeLangre

    My alternative of choice is Oopsie rolls. If you google the words and then click on "images" in the top left corner of the screen yuo will see how versitile they can be. Mmmmm.

    Dona in OK
    P3R1D1 (lost 46.2lbs in 40 days, now in maintenance)

  2. Is this recipe suppose to yield 12 breadsticks? Do you have the calorie count? I plan to go back on P2 on the 27th is my load day. Do you have calorie counts? The real grissini have yeast, sugar and flour in them too. I like to bake and will look forward to making these... thanks.

  3. I will confirm the nutritional information I have for this and post it for you. Hope they turn out for you!


Please add your own recipes, ideas and modifications. I would love to hear how you have made your meal.