These easy, one bowl Paleo breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture. They’re great when you’re craving bread but want to keep things clean! Gluten-free, grain free, dairy free and perfect for dipping.
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Yes, I’m totally “guilty” of craving bread even after years of eating paleo. But hey, it’s actually pretty simple to make things like dinner rolls, pizza crust, and now breadsticks that are totally grain free!
This paleo breadsticks recipe is similar to both my pizza crust and dinner rolls. I tweaked it to add a bit more flavor and also make a larger batch – they will go fast! Whether you make them as a snack or to go along with a meal, they’re bound to become a favorite with the first bite.
What You Need to Make Paleo Breadsticks
Even though these are simple to make, I did use three different flours. The combination I used gives you great texture after baking and also makes the dough easier to work with. Here’s everything you need to make the breadsticks:
- Blanched Almond Flour
- Coconut Flour
- Tapioca Flour
- Baking Powder
- Baking Soda
- Garlic Powder
- Onion Powder
- Italian Seasoning
- Water
- Avocado oil or olive oil
- Apple cider vinegar
- Fresh Garlic
- Fresh Parsley
If you want to make your own paleo friendly baking powder to use in this recipe, simply mix 2 teaspoons of cream of tartar with 1 teaspoon of baking soda. Use just the amount of this mixture called for in the recipe.
How To Make Paleo Breadsticks
The process is easier than you might think! First, you mix together the dry ingredients in a large bowl, with the exception of 1/4 cup of coconut flour.
Then, stir all in the wet ingredients, including the eggs, to form a sticky dough. At this point, you’ll stir in the remaining coconut flour and allow the dough to sit for about 10 minutes to fully absorb all the flour. Meanwhile, preheat your oven to 400° F and line a large baking sheet with parchment paper.
Sprinkle tapioca flour over the parchment, then place the dough in a ball on top. If it’s still very sticky, chill it for about 5 minutes. At that point, you should be able to spread it out gently with the help of more tapioca flour.
Spread the dough out into a large rectangle, bake 12 minutes, then brush with ghee or olive oil and sprinkle with garlic. Continue to bake about 4 more minutes. Once done and slightly cooled, cut the rectangle into breadsticks, dip, and devour!
Tips for Working with the Dough
The dough can be a bit sticky even after chilling. It’s fine to sprinkle the dough with tapioca flour – it won’t dry out this way. Don’t try adding more almond or coconut flour though, since that with negatively affect the texture of the breadsticks after baking.
I find it’s easiest to spread the dough out using the heel of my hand. Quick movements work best, so you don’t give the dough a chance to stick this way. If all else fails, you can very lightly wet your hands as you spread out the dough – just make sure not to get it too wet.
I hope you’re ready for seriously delicious, chewy paleo breadsticks! Grab a bowl (just one bowl!) and all your ingredients because it’s time to start – let’s go!
Paleo Breadsticks {One-Bowl, Gluten-Free, Dairy-Free}
Paleo Breadsticks {One Bowl, Gluten-free, Dairy-Free}
Ingredients
- 1 1/4 cup blanched almond flour
-
1 1/2
cups
tapioca flour
plus more for spreading the dough
- 1/2 cup coconut flour divided
- 1 tsp baking powder *see note
- 1/2 tsp baking soda
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp Italian seasoning blend
- 1 1/2 tsp fine grain sea salt
- 1/2 cup water
- 1/2 cup light flavored olive oil or avocado oil
- 1 tbsp raw apple cider vinegar
- 2 eggs room temp, whisked
- 1 Tbsp ghee melted, for brushing, or olive oil
- 3-4 cloves garlic minced
- 2 Tbsp parsley basil or other fresh herbs, minced
- 1 tsp crushed red pepper optional
Instructions
-
In a large mixing bowl, combine the almond flour, tapioca, 1/4 cup of the coconut flour, baking powder and soda, onion powder, garlic powder, Italian seasoning, and salt.
-
In a measuring cup, combine the water, oil, and vinegar, then mix into the dry ingredients. Stir in the whisked eggs until a sticky batter forms, then add the remaining coconut flour until fully combined.
-
Allow the dough to sit at room temperature for 10 minutes to fully absorb the coconut flour. Meanwhile, preheat your oven to 400° F and line a large baking sheet with parchment paper. Sprinkle tapioca flour over the parchment, then place the dough in a ball on top. If it’s still very sticky, chill for 5 minutes. At that point, you should be able to spread it out gently with the help of more tapioca flour.
-
Sprinkle more tapioca on top of the dough if needed, and gently press it out with the heel of your hand into a rectangle, about 8-10” long.
-
Bake in the preheated oven for 12 minutes, remove and brush with the melted ghee and sprinkle with the minded garlic and herbs. Continue to bake for 4 minutes or until garlic has softened. Sprinkle with crushed red pepper to serve, if desired, and your favorite marinara sauce for dipping. Serve right away. Enjoy!
Recipe Notes
*If you want to make your own paleo friendly baking powder to use in this recipe, simply mix 2 teaspoons of cream of tartar with 1 teaspoon of baking soda. Use just 1 teaspoon of this mixture for this recipe.
Nutrition
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I have loved every recipe I have made from this site (and I have made a lot) except this one. The flavor was fairly nice but the texture was not it. This recipe has a slight coconut flavor to it and was very crumbly. It wasn’t awful by any means but in no world would I call it a bread stick. If I went into it thinking it was like an Italian style cornbread, I think I would have liked it more but I was really looking forward to a bread stick.
These are so good! I have made them twice and they were perfect both times, and I am interested in using them as pizza crust after reading the reviews. Thanks for a great, easy recipe!