When I first started making these breadsticks I was actually planning on making pizza, but after I started cooking I realized I didn’t have any toppings. Dope. – Didn’t think that one through 🙂
So I added some spices, brushed the top with melted butter, and voila – now I have a breadstick recipe!
*For step-by-step pictures see my pizza crust recipe.
1 Tbsp. active dry yeast
1/2 tsp. granulated sugar or palm sugar
1/2 C very warm water (about 115 degrees)
1 C blanched almond flour, Honeyville brand
1/2 C + 2 Tbsp. tapioca flour (and extra for rolling dough)
2 tsp. xanthan gum
1 tsp. pectin (on the baking aisle)
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/2 tsp. salt
1 tsp. olive oil
1 tsp. apple cider vinegar
1 large egg, lightly beaten
1 Tbsp. Earth Balance butter, melted for top
1. Start by proofing the yeast: In a small bowl, mix together the yeast, sugar, and very warm water… about the temp of a warm bath. Set aside until frothy.
2. In a medium to large-sized mixing bowl, whisk together the blanched almond flour, tapioca flour, xanthan gum, pectin, salt, garlic powder, and basil until it looks like one beautiful flour.
3. Add in the egg, olive oil, yeast, and apple cider vinegar. I use my stand mixer, but you can also mix well with a spoon. Batter will be thick and sticky.
4. Then, generously flour the parchment paper with tapioca flour. Gently roll out batter into a rectangle with a well-floured rolling pin, using tapioca flour as needed to prevent sticking. Transfer to a baking sheet.
5. Cover with a clean, damp dish towel and allow to rise in a warm place for 1 hour.
6. Preheat oven to 350 degrees. Pick up the parchment paper with dough and transfer to baking sheet. Bake for 12-15 minutes, or until nicely browned.
7. Brush top with melted butter, cut as desired, and serve with warm marinara sauce for dipping (I used store-bought gluten and dairy free marinara).