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:
- 2 1/2 cups blanched almond flour
- 2 egg
- 4 tsp. olive oil
- 2 tsp. honey
- 1/2 tsp. sea salt
- 2 tsp. chopped fresh rosemary/ can be replaced with 2 tsp. caraway seeds
- 1/2 tsp. garlic salt
- 1/2 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
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
INGREDIENTS
- 2 1/2 cups blanched almond flour
- 2 eggs
- 4 tsp. olive oil
- 2 tsp. honey
- 1/2 tsp. sea salt
- 2 tsp. chopped fresh rosemary/ can be replaced with 4 tsp. caraway seeds
- 1/2 tsp. garlic salt
- 1/2 tsp baking soda
INSTRUCTIONS
Preheat oven to 350°F
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.
Roll the dough out on a piece of parchment paper to form a log.
Cut the long into ten pieces.
Take each piece of dough and roll into a pencil shape about six inches long.
Place the breadsticks on a baking sheet lined with parchment paper, spacing evening.
Bake for 12 minutes. Turn halfway through.
To enrich flavor, brush with melted butter or ghee after baking. YUM, YUM!
Jan Howell
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Jan Howell
Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.
