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
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

  • 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

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!

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Jan Howell

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.

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Cornbread & Biscuits – Makes a bowl of soup complete

cornbread & biscuits

Soup and cold weather go together don’t they? However, a hot bowl of soup isn’t complete without a yummy biscuit or a piece of corn bread. I am going to share with you our family’s favorite simple corn bread & biscuits recipes. Both are simple, NO FRILLS, but oh so delicious!


check out the Soup ideas at the end of the post


Corn Bread Ingredients

  • Corn meal – 1 cup
  • Flour- 1 cup
  • Sugar – 1/4 cup or less if desired
  • Baking powder – 1 Tablespoon (aluminium free)
  • Salt – 1 teaspoon
  • Oil of choice – we use melted coconut oil – 1/3 cup
  • Milk, nut milk, or even water can be used with good results – 1 cup
  • Egg – 1 large, lightly beaten

Instructions

  • Preheat oven to 400°
  • Lightly grease 8 inch square baking pan.
  • Combine corn meal, flour, sugar, baking powder and salt in a medium bowl.
  • Add milk, oil, and egg to flour mixture and whisk just until blended.
  • Pour into prepared pan.
  • Bake for 20-25 minutes or until wooden pick inserted comes out clean.
  • Serve warm.

Cornbread Recipe

cornbread and biscuits
A hot bowl of soup isn’t complete without a yummy biscuit or a piece of corn bread. I am going to share with you our family’s favorite simple corn bread & biscuits recipes.
  • Prep Time10 min
  • Cook Time25 min
  • Total Time35 min
  • Yield9
  • Meta LabelLabel Value

INGREDIENTS

Cornbread Ingredients

    • Corn meal – 1 cup
    • Flour- 1 cup
    • Sugar – 1/4 cup or less if desired
    • Baking powder – 1 Tablespoon (aluminium free)
    • Salt – 1 teaspoon
    • Oil of choice – we use melted coconut oil – 1/3 cup
    • Milk, nut milk, or even water can be used with good results – 1 cup
    • Egg – 1 large, lightly beaten

INSTUCTIONS

1

Preheat oven to 400°

 
2

Lightly grease 8 inch square baking pan.

3

Combine corn meal, flour, sugar, baking powder and salt in a medium bowl.

4

Add milk, oil, and egg to flour mixture and whisk just until blended.

5

Pour into prepared pan.

6

Bake for 20-25 minutes or until wooden pick inserted comes out clean.

7

Serve warm.

We usually double the cornbread & biscuits recipe and save for meals later in the week or for breakfast.

This biscuit recipe was given to me by my dear mother-in-law.

biscuit Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder (aluminum free)
  • 1 teaspoon salt
  • 1 cup butter (WE ONLY USE 1/3 CUP)
  • 3/4 cup milk (we use almond or rice milk)……..when my husband makes them, he uses water, and they are still good. Just saying.

Instructions

  • Preheat oven to 450 °
  • Sift flour, baking powder, and salt in a medium bowl.
  • Add butter and cut into flour (like you do for pie).
  • The consistency should be like little peas.
  • Add the milk and stir with a fork until incorporated. (Don’t over mix)!
  • Form a ball and roll the dough out on a floured surface until the dough is about 1 – 1 1/2 inches thick. You can just make drop biscuits if you want by placing a blob of dough on the pan.
  • Using a biscuit cutter or glass top, cut out biscuits.
  • Place on a cookie sheet and bake 8-10 minutes until lightly brown.
  • Makes about 8-10 biscuits.

Simple Biscuits

A simple flaky and basic flour biscuit.
  • Prep Time10 min
  • Cook Time18 min
  • Total Time28 min
  • Yield8 servings
  • Meta LabelLabel Value

INGREDIENTS

Cornbread Ingredients

    • 2 cups flour
    • 4 teaspoons baking powder (aluminum free)
    • 1 teaspoon salt
    • 1 cup butter (WE ONLY USE 1/3 CUP)
    • 3/4 cup milk (we use almond or rice milk)……..when my husband makes them, he uses water, and they are still good. Just saying.

INSTUCTIONS

1

Preheat oven to 450 °

 
2

Sift flour, baking powder and salt in a medium bowl.

3

Add butter and cut into flour (like you do for pie).

4

The consistency should be like little peas.

5

Add the milk and stir with a fork until incorporated. (Don’t over mix)!

6

Form a ball and roll the dough out on a floured surface until the dough is about 1 – 1 1/2 inches thick. You can just make drop biscuits if you want by placing a blob of dough on the pan.

7

Using a biscuit cutter or glass  top, cut out biscuits.

8

Place on cookie sheet and bake 8-10 minutes until lightly brown.

9

Makes about 8-10 biscuits.

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Connect:

Jan Howell

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.

Read More