The perfect combination of almond flour, tapioca flour, eggs and coconut oil comes together in these delicious grain-free, gluten-free breadsticks that will curb your next craving for carbs.
These breadsticks only require a few simple ingredients and bake up beautifully – brush with melted ghee or butter and sprinkle with a little basil and oregano to give them extra flavor, and enjoy them dipped in homemade marinara sauce (note to those who are Paleo – we did hide Lentils in the sauce, which you can leave out).
Or, enjoy them as is and use them to scoop up your meaty pasta sauce.
We love certain parts of Paleo, but we love our raw dairy and lentils – so we use what works for us and these breadsticks are fabulous every once in a while when we have cravings.
These breadsticks will allow you to enjoy every bit of the traditional pasta sauce with meat without having to sacrifice the best part — garlic and herb breadsticks. And if you have kids, chances are they’ll love you for the opportunity to not feel deprived.
I know mine do! 🙂
These breadsticks are:
- Grain Free
- Gluten Free
- Firm on the outside, yet soft
- Full of garlic flavor
- Easily adaptable
We started by combining almond flour with tapioca flour in equal amounts, before adding 2 pastured eggs and a little melted coconut oil. Season with salt and Herbes de Provence. Then pinch the dough into small pieces and roll to 5 inches in length.
Carefully place two rolled portions side by side and overlap over each other, then tuck under the ends. Sprinkle with a little sea salt and then place in a preheated oven for 10 minutes. Brush the finished breadsticks with melted butter or ghee and another sprinkle of sea salt before devouring with homemade marinara sauce.
Recipe adapted from PaleoGrubs
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