Gluten Free Bread Sticks

Name: Gluten Free Bread Sticks
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 35 min
Yield: 24 servings
Ingredients: 1 1/2 cups water; 1 package Rapid Rise Yeast; 2 cups garbanzo bean; 2 cups almond flour; 1 cup flaxseeds; 2 teaspoons kosher salt; 4 Tablespoons unsalted butter; 1 large egg; 1 Tablespoon water; 1/2 teaspoon baking soda; 1 Tablespoon coarse salt; 1 Tablespoons caraway seeds; Olive oil for coating a work surface

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Prep Time
15 mins
Cook Time
15 mins
rising time
1 hr
Total Time
1 hr 35 mins
Servings
24 servings
Calories
152 kcal
Course
Bread
Cuisine
gluten-free

Gluten Free Bread Sticks

Cassie Burton

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These gluten free bread sticks are great for dips, soups and stews. Recipe from the Wheat Belly Cookbook. Almond flour and flaxseeds add extra protein and texture.

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Ingredients

Servings

1 1/2 cups water 100-110 degrees F.
1 package Rapid Rise Yeast
2 cups garbanzo bean chick pea flour (you may need more)
2 cups almond flour
1 cup flaxseeds ground
2 teaspoons kosher salt
4 Tablespoons unsalted butter melted
1 large egg
1 Tablespoon water
1/2 teaspoon baking soda
1 Tablespoon coarse salt
1 Tablespoons caraway seeds
Olive oil for coating a work surface.

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Instructions

In a small bowl or glass measuring cup, whisk the water and yeast until the yeast dissolves. Let stand for 10 minutes.
In a large bowl of a stand mixer fitted with the dough hook, combine the garbanzo bean flour, almond meal/flour, flaxseeds, and kosher salt. Add the melted butter, and stir to combine. Add the yeast mixture and mix on medium for 5 minutes, scraping down the sides of the bowl, until all the ingredients are mixed and a loose ball of dough forms. (You may need to add up to 1/2 cup more garbanzo flour) See photos.
Cover the bowl with plastic wrap and let stand in a arm place for about 1 hour, or until the dough increases in size ( it will not double like traditional dough).
Preheat oven to 350 degrees F. Line two baking sheets with parchment or silpat, silicon baking sheets.
In a small bowl, lightly beat the egg, water, baking soda.
Lightly coat a work surface with oil. Turn the dough onto the work surface and knead a few times to bring the dough together. Divide into 24 pieces, and roll each piece into a ball.
Roll each ball into a 5"-6" bread sticks. Brush each bread stick with egg wash and sprinkle with coarse sea salt and caraway seeds.
Bake for 25 minutes or until golden brown and slightly firm to the touch.

Nutrition Information

Show Details

Serving 1piece Calories 152kcal (8%) Carbohydrates 11g (4%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 12mg (4%) Sodium 229mg (10%) Potassium 147mg (4%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 72IU (1%) Vitamin C 0.04mg (0%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 152 kcal

% Daily Value*

Serving	1piece
Calories	152kcal	8%
Carbohydrates	11g	4%
Protein	6g	12%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	1g	5%
Trans Fat	0.1g	5%
Cholesterol	12mg	4%
Sodium	229mg	10%
Potassium	147mg	3%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	72IU	1%
Vitamin C	0.04mg	0%
Calcium	44mg	4%
Iron	1mg	6%