Noah's bread for breadsticks

[Guest guest]

(I posted this to the GFCFrecipes group, but

I thought I might get a few more ideas on

this list.)

I've managed to make great tasting, crispy

breadsticks using the recipe for Noah's

bread. The kids love them. (As do the

adults.)

As has been suggested, I put the dough in a

small baggie, cut a small hole at the end, then

make thin strips of dough on a cookie sheet.

I cook them at 400 degrees, for 35 minutes.

Here's my question for the list: the

breadsticks are crispy for the first day--then,

just like the bread, they get soft overnight.

Any ideas on how to adjust the recipe/baking

time to keep them crispy after the first day?

Right now I'm just sticking them back in the

oven for a couple of minutes at 400, which

makes them crispy again. However, I'd

prefer it if I could " get it right " with only one

baking. Any ideas would be appreciated.

I'm also wondering if anyone has used

Noah's bread dough to make crackers.

Gaynelle