Eurkea! Behold:Sensational Gluten/Allergy-Free Strawberry Pocky!

We've done it again! In 2011, The Pocky Campaign developed the recipe for Gluten/Allergy-Free Pocky. This memorial day, we have perfected the recipe for the second most popular Pocky flavor: Strawberry.

[Drum-Roll]....Presenting:

Sensational Gluten/Allergy-Free Strawberry Pocky

Ingredients:

1 teaspoon yeast
1/2 cup warm water
3/4 teaspoon honey/agave nectar/sugar
1/2 cup of brown/white rice flour combine
1/3 cup tapioca starch
1 teaspoon arrowroot starch
1 egg white
1/4 teaspoon of salt
1/2 teaspoon xanthan gum
2 Tablespoons grape-seed oil (plus 1/2 teaspoon for the baggie)
1 teaspoon apple cider vinegar or rice vinegar
1/4 cup of Strawberries
1/2 cup of soy-free white chocolate chips
1 medium Ziploc bag

 Directions:

1. Heat water until medium hot. Add honey and yeast and mix together. Set aside, while you mix the remaining ingredients.
2. In a medium mixing bowl, mix together all of the dry ingredients. 





3. Stir wet ingredients together (egg white, vinegar, oil) then dry ingredients and mix. (This mixture will be a bit lumpy, this is OK. Just mix well, and get rid of as many lumps as possible)
4. Check the yeast mixture. If it has risen, then add this to the dry and mix together.



5. Drizzle 1/2 teaspoon of oil into a medium Ziploc bag. Smooth the outside of the bag around to spread the oil around inside. (This prevents the dough from sticking to it.)




6.  Scrap the dough into the bag. Snip one of the corners slightly. [ For Regular sized Pocky, cut a small snip in the bag. For Large Pocky cut a large snip.] Squeeze the dough out the corner on to a piece of parchment paper. Squeeze you Pocky dough into long lengths and leave about 1 1/2 inches in between your Pocky sticks to allow a little room for rising.
7. Set the Large Pocky aside to rise for 2-4 minutes.
8. Preheat the oven to 425F.
9. Then place parchment paper on a baking sheet, and slide into the oven.
10. Bake for 9 – 15 minutes or until golden.
11. When the Pocky are done, let them cool.

   12.  Chop the strawberries and place in a food processor, and puree.

   13.  Pour the puree into a bowl and set aside.

   14.  Using a double boiler (a bowl over a pot of boiling water)  melt the white chocolate.
   15. When the white chocolate is almost melted, add 3 TBSP's of strawberry puree and mix.

   16.  Voila! Strawberry-White Chocolate.
   17.  Remove bowl from double boiler. Take Pocky sticks and dip until their half-way covered, or use a knife to spread the Strawberry-White Chocolate.
   18.  Place Strawberry covered Pocky on parchment paper.
   19.  When finished dipping, place Pocky in the fridge for about 10-15 mins; so that the strawberry coating will harden.
   19. Note: This Pocky is best enjoyed within 1-5 days 

There you have it: Home-made Strawberry Gluten/Allergy-Free Pocky ^.^