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I would not recommend that you start making breadsticks every week or anything; that’s not the point to following the Paleo diet. But this is a great recipe to have around for special occasions. Perhaps serve some garlic breadsticks alongside spaghetti squash pasta with meat sauce. The breadsticks are perfect for mopping up any extra sauce left over on your plate.
This is one of the first Paleo bread recipes I have made with a good workable dough. You want dough that won’t stick to your hands and can easily be kneaded. You might have to add a bit more coconut flour to the recipe to get the right consistency, depending on how it’s behaving. But let the dough rest for a minute or two before kneading, in order to allow the coconut flour to properly soak up the eggs.
A fun aspect to this recipe is that you can get your kids involved in shaping the breadsticks. They can roll out and play with the dough. Spell out letters, make different shapes, or braid your breadsticks. Then they can enjoy the treat when it’s ready warm out of the oven. Serve with a marinara dipping sauce as an added bonus.
You could also transform this recipe into a sweet dessert. Instead of garlic, basil, oregano, and onion powder, you could mix in cinnamon, nutmeg, and top with coconut flakes. I haven’t attempted this yet but have been pondering the idea for awhile; let us know if you try it out!
Ingredients
- 1 1/3 cups almond flour
- 1/2 tsp salt
- 2 tbsp coconut oil, melted
- 3 tbsp coconut flour
- 1 clove garlic, minced
- 3 eggs, divided
- 1 tsp dried basil
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp baking powder
- Ghee, for brushing
Directions
- Whisk two eggs together in a small bowl and set aside. In a separate bowl, add the almond flour, baking powder, salt, and coconut oil and stir. Add the beaten eggs and stir to combine.
- Add the coconut flour into the bowl, one tablespoon at a time. After each tablespoon let the dough rest for a minute as the flour absorbs. Add the next tablespoon and repeat until you have dough that can be easily kneaded.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Roll out the dough onto a separate piece of parchment paper. Working in small handfuls, roll the dough into a long rope. Twist the dough into your shape of choice and place on the baking sheet. Bake for 10 minutes.
- Whisk the remaining egg and add a dash of water. Remove the breadsticks from the oven and brush with the egg wash, and then the minced garlic, basil, onion powder and oregano. Return to the oven and bake for 4-5 minutes more, until golden. Brush with melted ghee before serving.
When am I supposed to add the spices and baking powder to the Paleo Garlic Breadsticks? These ingredients were in the ingredient list but weren’t included in the recipe instructions…
Amanda
Hi Amanda – they are supposed to be added at the same time as the almond flour. We’ll adjust the recipe to reflect that, thanks for pointing it out!
Your instructions state to add those spices after brushing with the egg wash. I’m glad they can be alternatively added with the flour as I am supposed to limit my egg consumption and would rather eliminate the egg wash step.
My son is allergic to peanuts and tree-nuts. Is there an alternative to use for the almond flour? He is not allergic to coconuts though.
There is no direct substitute for almond flour, but if you are willing to play around with the ingredients and adjust them you may be able to make coconut flour breadsticks.
Ground up sunflower seeds or cashews substitute cup for cup for almond flour, if he can tolerate either of those.
When do I put in the baking powder, basil, and oregano?
It’s supposed to be added at the same time as the almond flour.
This recipe is unclear. My flour was too dry. And what are the other ingredients for?
We’ll edit the recipe to properly reflect all of the ingredients. If the breadsticks are too dry, perhaps add less coconut flour to the batter.
The recipe is missing a prompt to add the baking powder, herbs and onion powder. When are they supposed to be added? I just made them without the herbs and baking powder — I was able to add the herbs into the egg wash, but they didn’t have the baking powder in them.
I will start by saying we are new to Paleo. This is our first paleo bread to taste and make. It was really easy, luckily I read the comments first. Otherwise I wouldn’t have know when to add baking powder and herbs. They had a grainy texture we didn’t care for. I believe from the almond flour/meal. With nothing else to compare to though. Maybe all paleo breads are like that. We may try it with cinnamon and honey.
Try using a different almond flour; one that is not a meal. Whole Foods and Trader Joes both sell meal. I forget the names of the online companies that sell the refined almond flour but I bought some in bulk once and it really made a difference in some recipes, especially breads, cakes, cupcakes and even coatings for like chicken nuggets.
You say to divide (separate?) the eggs, then you say whisk 2 eggs together; do you mean yolks or whole eggs?? this unclear.
Linda, I think “divided” refers to the directions to whisk 2 of 3 eggs into the flour mix. Then the last (3rd) egg is for the wash.
These were good and, with some “tweaking” might be a real staple for my meal plans.
Pros – good taste, nice flavor, my husband loved them, nice texture.
Cons – recipe still missing clear directions (ie: no mention of when to add the baking powder, so I just put it in with the other dry ingredients), very dry dough & not possible to roll and twist like the picture. I just made straight sticks and that worked.
I think, if I left out the spices & added a little honey & cinnamon, these could be nice w/my morning tea. I’ll try them again.
Thank you for these gems! We made ours as the recipe stated, but omitted one tablespoon of coconut flour, as the dough was thick enough to braid with just 2 tablespoons! Also, I had an abundance of fresh rosemary on hand, so we made garlic rosemary (I added garlic powder to the dough) and they were epic (for a paleo alternative, of course)! Thinking for a savory one I may next time use melted grassed butter instead of coconut oil, as there was a decidedly coconut flavor remaining, but still delicious! Love your idea of the cinnamon and coconut, may be trying that tomorrow! Thank you again!
these are fabulous!! I made them once according to the recipe, they were good but I did not love the almond flour texture. Then I did 3/4 cup almond flour and 3/4 cup tapioca flour, wow!! I would never know they are paleo!! Thanks so much for this recipe!!
I can’t have tree nuts so I tried using coconut flour and oat flour. The coconut flour mixture was too dry and there was no real way to save it. I tried extra oil and water. Nothing worked. I tried baking it and it was like clumpy saw dust. I am not sure if there is a way to tweak the measurements if one has to use a different type of flour. The current measurements don’t work with coconut flour.
Did you still add the coconut flour?
DELICIOUS!!! Our whole family loves these!! Anytime I make pasta, my hunt asks me to make them. I double the batch and we eat them all EVERY time. Thank you for this recipe.