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Soft Garlic Breadsticks

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).


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Comments

  1. Anonymous says:

    Wait. Confused! When do I add the Yeast?

  2. Sorry!!! I can’t believe I left out when you add the yeast!!! I added it to the directions on step 3. Please forgive me, the only time I have to post my recipes is late at night or first thing in the morning when I’m still half asleep 🙂

  3. Anonymous says:

    I don’t have any tapioca flour on hand, do you think this would work using arrowroot instead? I’ve made 2 of your other bread recipes which is why I’ve got the arrowroot:)

  4. Anonymous-
    Yes, tapioca and arrowroot can almost be used interchangeably. Tapioca results in a bit of a softer dough that’s more chewy while arrowroot is a little bit more binding. Hope this helps!

    Cassidy

  5. Wow… all I can say is Wow! I made this for spaghetti night and everyone loved it!!! My husband was very impressed that I made it! He is nowhere near being gluten free and he said it was delicious! Thanks for a fantastic recipe! Now that you’ve mastered breads, when will you have a homemade pasta dough recipe for making ravioli 🙂

  6. Lora-
    I’m so happy you and your family liked my breadsticks!!! I don’t know about the ravioli… for some reason making my own pasta scares me. I’ll have to research how to make ravioli and start working on a gluten free recipe. I guess I should face my fear 🙂

  7. Do you think I can substitute a baking mix with xanthum gum for almond flour & xanthum gum in the recipe?

  8. Toni-
    Sorry it’s taken me so long to get back with you! Almond flour is very unique and I don’t think you could substitute it. If you do try, start with 1/2 the amount(almond flour has more fat and weighs less than all-purpose) and add more as you think is needed. Let me know if you try it!

    Cassidy

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Love, Cassidy