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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Is there a substitute for tapioca flour? Would arrowroot work as a replacement? I just don’t think I would use the tapioca much, so would rather not purchase. Thank you!
I made these when I thought I had tapioca on hand, but as I was measuring and mixing, it turned out I didn’t. I subbed mostly arrowroot with a smidge of cassava. They turned out beautifully.
Hello, Excellent writing! Thanks for delicious recipe. This dish looks yummy and healthy.
Hey there, so sorry you have had a crazy weekend. Married to a man who suffered from migraines. Learned to self hypnotize. Helped immensely. Made your garlic bread sticks tonight to go along with my gluten free Alfredo pasta with mushrooms, grilled artichokes and red pepper strips. My hubbie who loves bread(Usually not gluten free) loved the sticks. Thank you so much for all the great recipes you give everyone.
Can you make these ahead of time? If so, would you re-heat prior to serving?
I made these and they came out great. Similar to your dinner rolls in taste/texture. I served them with a bowl of your Zuppa Toscana soup – great for dipping!
I froze the leftovers and reheated the next day. I defrosted them on the counter for about 30 minutes, then heated in a 400 degree oven for about 5-7 minutes. Tasted Even better than the day before.
Now that soup season is here, I will be making these often.
Can I use more all almond flour or replace the coconut with more almond flour?
WOW!!! These are absolutely delicious..great game day food..even my husband who is not gluten free loved them…Thanks for the great recipe, I just love your stuff!!
These turned out great and we’re a huge hit with the “real” bread eaters in my family, too! Thanks for another awesome recipe
I’m completely gobsmacked by how perfect these look. Just looking at the photo, I would have never guessed they were Paleo!
Hi I am trying to go Paleo starting Monday 03rd Feb 2020.
Happy I came across your site.
I live in the Caribbean on the Island of St Kitts & Nevis( birth place of Alexander Hamiliton ).
I am very overweight 50lbs about. Hoping to change my eating habits
And get rid of some joint pains.
Can you HELP me please?
Do you write personal diet plans base on the Paleo Diet.?
Looking forward to your reply.
Thanks.
CCM
Could I sub the eggs with flax eggs?
Do you think this would work to use as a pizza crust??
We LOVE pizza and I’ve yet to find a compliant/paleo pizza crust that’s anywhere close to the original. After making these as breadsticks I decided to use the dough as a pizza crust and it was AMAZING!! I highly recommend it as that. I made a bbq chicken pizza with a coconut and nutritional yeast cheese sauce and felt like I was eating “traditional” pizza!
Also I was glad to see someone ask about freezing it. I was wondering how well it reheated from frozen. Has anyone frozen the dough prior to cooking it or is it best to cook it and then freeze it?
These were amazing. Super easy to put together.
The first time I learned how to make this dish, I used to eat it and it was really delicious.
Made these tonight! So amazing!!!! Loved them. Was worried I’d screw it up but they came out great. Definitely needed to chill the dough and use tapioca to help spread out the dough. Easy too!
Wow! I have not had anything bread like to eat with Italian food in a long time. These are the best! I feel like a spoiled foodie! I am finding the best recipes on this website!
Just made these as an accompaniment to meatballs. Very yummy and family approved! Definitely a keeper!
I’m very happy I came across your site. I’ve made many recipes and pleased with all the results!
Keep up the good work and great ideas!
Loved this recipe….great taste, lots of flavors, a bit crumbly….I wonder if it would help to make it less so if I added 3 eggs? Will make it again & again!!! Very unusual to use these different flours! Thanks Michele!!!
Made these tonight and they were amazing! Curious what the serving size is for the nutrition facts, is it per breadstick?
Hey could I substitute arrow root powder? I don’t have tapioca flour on hand.
Also, I made a ton of your recipes while doing the Whole30 and all of them turned out great and we’re super easy to follow.
Can you store these (that is if I have more left over)? Or should they be consumed after baking?
Very good! My gluten-loving husband agrees! Next time I’ll sprinkle a little salt on top, in addition to the parsley and garlic.
Made these for lunch today. Left out the Italian herbs, and the fresh garlic and parsley as it wouldn’t have gone with our soup ( beetroot and carrot ). The end result was AMAZING! Kids loved it. You may have already thought about this, but I’m going to mess with it and make it sweet as well ( no garlic or onion powders, sub in maple syrup )….think it looks kind of like shortbread, would go amazing with a paleo/vegan caramel topping! Thanks for a fantastic recipe!
Linda, I’m curious to know how the “sweet” breadsticks turned out?
We love these breadsticks! Made them last night to go with the spinach artichoke salmon!
Patty, it was amazing!! Added in 4T maple with the eggs and an extra 2T almond flour. Once cooked I topped it with a simple vegan caramel ( coconut milk maple and coconut oil cooked down ) and it was delish!
I baked these in silicone donut molds and told the kids they are bagels!
I made this last night, and just WOW…it’s by far the best tasting gluten free bread I’ve had, and I’ve had a lot, as I’ve been gluten, dairy, and sugar free for many many years. I can’t thank you enough for this recipe….it’s something I will use for regular sandwich bread as well, just in it’s flatten form. Kudos to you!!!!
Thank you so much for these recipes! Im not a baker but these are so simple, even Im able to do it. These are amazing. Delish and easy!
I have a family member with a Nut allergy, is there anything I could replace for the almond flour? I’ve tried bobs red mill 1:1 for other recipes but it doesn’t usually work out as good as with the almond flour. Any suggestions?
Just made this tonight, it was perfect with Paleo spaghetti.
Tasted really good! Only next time I’ll add a bit more salt.
I’ve made these are they are amazing! HOWEVER…I’m interested in making them low carb so was going to sub out arrowroot for the tapioca…would i do the same amount?
I love this recipe! What is the serving size for the nutritional facts?