Gluten-Free Rosemary Breadsticks

If you are opting out of grains, these gluten-free rosemary breadsticks are a yummy option! Even if you can eat wheat, these are a good change of pace. They are soft and chewy with a hint of rosemary (my favorite) and garlic. The tall skinny shape of these breadsticks makes them perfect for dipping in spaghetti sauce or accompanied by a bowl of hearty soup.

gluten-free rosemary breadsticks Ingredients:

  • 1¼ cups blanched almond flour
  • 1 egg
  • 2 tsp. olive oil
  • 1 tsp. honey
  • ¼ tsp. sea salt
  • 1 tsp. chopped fresh rosemary/ can be replaced with 2 tsp. caraway seeds
  • ¼ tsp. garlic salt
  • ¼ tsp baking soda

Instructions

1 -Preheat oven to 350°F

2- Place all ingredients in a mixing bowl of a stand mixer and mix until a ball of dough forms.

A hand mixer can be used.

3- Roll the dough out on a piece of parchment paper to form a log.

4- Cut the long into ten pieces.

5-Take each piece of dough and roll into a pencil shape about six inches long.

6-Place the breadsticks on a baking sheet lined with parchment paper, spacing evening.

7-Bake for 12 minutes. Turn halfway through.

To enrich flavor, brush with melted butter or ghee after baking. YUM, YUM!

You may be interested in some of my favorite soup recipes

Gluten-Free Rosemary Breadsticks

Gluten-free rosemary breadsticks

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If you opting out of grains, these gluten-free rosemary breadsticks are a yummy option! They are soft and chewy with a hint of rosemary and garlic.
  • Prep Time15 min
  • Cook Time12 min
  • Total Time27 min
  • Yield10 bread sticks
  • Serving Size1 stick
[MEDIAVINE EXAMPLE AD SPACE 1]

INGREDIENTS

  • 1 ¼ cups blanched almond flour
  • 1 egg
  • 2 tsp. olive oil
  • 1 tsp. honey
  • ¼ tsp. sea salt
  • 1 tsp. chopped fresh rosemary/ can be replaced with 2 tsp. caraway seeds
  • ¼ tsp. garlic salt
  • ¼ tsp baking soda
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTRUCTIONS

1

Preheat oven to 350°F

 
2

Place all ingredients in a mixing bowl of a stand mixer and mix until a ball of dough forms. A hand mixer can be used.

 
3

Roll the dough out on a piece of parchment paper to form a log.

4

Cut the long into ten pieces.

5

Take each piece of dough and roll into a pencil shape about six inches long.

 

6

Place the breadsticks on a baking sheet lined with parchment paper, spacing evening.

7

Bake for 12 minutes. Turn halfway through.

To enrich flavor, brush with melted butter or ghee after baking. YUM, YUM!

  • 10 servings per container
  • Serving Size1 stick
  • Amount per serving
  • Calories0
  • % Daily Value*Standard DV
  • Total Fat7 g78 g8.97%
  • Saturated Fat1 g20 g5%
  • Cholesterol2 mg300 mg0.67%
  • Sodium80 mg2300 mg3.48%
  • Protein1 g50 g2%
  • Unsaturated Fat 6
[MEDIAVINE EXAMPLE AD SPACE 3]

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