AIP Breadsticks
These little babies are absolutely delicious. The first time I made them my (non-paleo) husband said, “Wow! These actually taste like real bread!” And the best part of this recipe? They are super quick and easy. In fact, you could whip these up every night of the week if you wanted to!
10 minutes
10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 81 |
| Fat: | 7 g |
| Carbohydrates: | 5 g |
| Protein: | 1 g |
| Calculated per serving. | |
Serves: 8
Serves: 8
Ingredients
- 4 Tbsp 4 Tbsp 4 Tbsp Olive Oil, Extra Virgin, divided (3 Tbsp for breadsticks, 1 Tbsp for topping)
- 3 Tbsp 3 Tbsp 3 Tbsp Water
- 1/3 cup 1/3 cup 1/3 cup Arrowroot Flour
- 1/3 cup 1/3 cup 1/3 cup Coconut Flour
- 1/2 tsp 1/2 tsp 1/2 tsp Baking Soda
- 1 tsp 1 tsp 1 tsp Rosemary, dried
- 1.5 tsp 1.5 tsp 1.5 tsp Lemon Juice
- 1 Tbsp 1 Tbsp 1 Tbsp Unflavored Gelatin, Beef, Great Lakes brand, plus 3 TBSP water (to create egg substitute)
- 1/8 tsp 1/8 tsp 1/8 tsp Garlic Powder, for topping
- 1/8 tsp 1/8 tsp 1/8 tsp Sea Salt, for topping
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350.
- In standing mixer, place all ingredients except for gelatin egg substitute.
- Prepare gelatin egg: Mix 1 tablespoon gelatin into 1 tablespoon cool water. Add 2 tablespoons of boiling water and whisk vigorously until completely dissolved and frothy. Add to mixing bowl and combine on medium until a thick dough forms.
- Scrape dough onto sheet of parchment paper. Divide dough into 8 balls. Grease hands with olive oil and roll each ball into 8″ sticks. If dough cracks, wet your fingertips to add a bit more moisture.
- Brush breadsticks evenly with olive oil. Sprinkle garlic and sea salt over top.
- Bake 10-12 minutes, until tops are golden brown.
Add a Note
My Notes:
About This Recipe
Appetizers Autoimmune Protocol Dairy Free Egg Free Nightshade Free Nut Free Shellfish Free Sugar FreeNever Miss a Bite
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These are amazing! They are a perfect compliment to our Sunday dinners. I’m mostly AIP and I really appreciate having a treat like this. My kids love them, too. I used the exact recipe. They do break in half, but not so easily that my three year old freaks out. That’s saying something. Thanks!
I would like to make these for Easter. Would I be able to make these two days in advance and still have them be good?
I’m excited about this recipe, but I had some trouble with my first try. In the directions it says to place everything in the mixer bowl, and then make the gelatin egg. Does that mean you do not turn the mixer on at that point? In other words, do you mix everything at once when the gelatin egg is ready? I mixed the non-egg items first, and then mixed more with the gelatin egg. My dough could not be rolled, and tended to fall apart. I pressed them into little bread logs, and they tasted good, but they didn’t look anything like the picture. Also, should the Rosemary be chopped? It was kind of like flossing while you eat with the full-size pieces. Thanks for the recipe–looking forward to any advice.
This is an excellent versatile recipe. I’ve made 5 batches today – first one was the sticks, second was a double batch which I made into round cracker type things with mixed herbs and salt on top in lieu of the rosemary. Final batch was another double however in lieu of the gelatine I used three small ripe bananas and used made flat circular biscuits with cinnamon sprinkled on top. Worked a treat! I also tested a dollop in a patty cake case and it turned out like a mini banana muffin. My 7 year on AIP diet is impressed! Recipe is quite forgiving as well as I messed up the fluid in the first batch and doubled the water so kept adding half/half flour until I had the right consistency and it still worked. I should have added that I am not “brilliant” in the kitchen so if they work for me they must be pretty much bombproof! Thanks very much for the recipe.
Sorry that should be my 7 year old is impressed!