Gluten-Free Garlic Parmesan Protein Twists

Ingredients

• 1 cup Cottage cheese (4% milkfat minimum for proper lipid structure)
• 1 1/2 cups Gluten-free all-purpose baking flour (must contain xanthan gum)
• 2 tsp Baking powder
• 1 large Egg (beaten, for the Maillard reaction)
• 1/2 cup Grated Parmesan cheese
• 2 tbsp Salted Perfection Garlic Sauté Finishing Salt
• 1 tbsp Olive oil (for brushing)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Thermal shock is key for the initial rise.
2. Place the cottage cheese in a food processor and blitz until completely smooth. We need to break down the casein curds fully so they hydrate the flour evenly; otherwise, you get gritty pockets.
3. In a mixing bowl, whisk together the gluten-free flour, baking powder, and 1 tablespoon of the Salted Perfection Garlic Sauté Finishing Salt. Uniform distribution of the leavening agent is critical here.
4. Fold the processed cottage cheese into the dry ingredients. Knead gently until a cohesive dough forms. Do not overwork it; even gluten-free flour can become tough if the gums are over-activated.
5. Divide the dough into 4 equal portions. Roll each into a rope and twist it into a bagel shape or braid. The twist increases surface area for better crust formation.
6. Brush each twist with the beaten egg. This adds protein and sugar to the surface, promoting browning which gluten-free flours struggle to achieve on their own.
7. Sprinkle the grated Parmesan and the remaining 1 tablespoon of Salted Perfection Garlic Sauté Finishing Salt over the tops.
8. Bake for 20-25 minutes until golden brown and firm to the touch.
9. Let them cool on a rack for 10 minutes to allow the starches to retrograde and set the internal structure. DUNZO!