Though I don’t think “faux”-bread and bread products should be overdone, I think they have their place in a grain/gluten-free lifestyle (and by “their place” I mean “mah belleh”). For some people they trigger further carb cravings and, in turn, make it difficult to stay away from sugar and other unhealthy choices. That being said, you know yourself best and what you can handle. If you have a healthy lifestyle full of meat, fats, and vegetables then I think that bread substitutes are not only fine, they can add necessary protein, fat, and vitamins when used in moderation.
I used almond flour, coconut flour, and flax meal to create these “bread”sticks. Nut flours are nutritionally dense but they can also be calorically dense as well. So for all of you trying to lose weight, keep that in mind. I make my Grain-Free Sandwich bread every 2-3 weeks. If I made it more often, I’d be ginormous. It’s so good I can’t stop eating it when it’s around so since I know myself, I don’t make it often. But hell, if you have a hankering for an amazing tasting breadstick dipped in marinara sauce, just because you’ve gone gluten- or grain-free doesn’t mean you have to abandon all hope.
Gluten-Free Grain-Free Italian Breadsticks
What you need:
- 2 c. almond meal (I use Honeyville’s Blanched Almond Meal Flour)
- 1/4 c. coconut flour (I use Aloha Nu Organic)
- 1/4 c. flax meal
- 2 tbsp melted butter
- 2/3 c. sour cream
- 2 eggs, beaten
- 1/2 tsp. baking soda
- 1 tsp garlic powder
- 1 tsp. onion powder
- 2 tbsp. arrowroot (I use Bob’s Red Mill Arrowroot)
- 1/2 c. Parmesan cheese
- 1/2 tsp. Italian seasoning
- Shredded mozzarella cheese (for topping)
- parchment paper or non-stick aluminum foil (yes, you NEED this)
What you do:
- Mix dry ingredients in a large bowl.
- Stir in eggs, butter, and sour cream
- The dough will be mushy and very un-dough-like (IS SO A WORD). This is okay, don’t worry.
- Place parchment/non-stick aluminum foil on a cookie sheet
- You now have two choices: 1) You can spread the dough out in a flat manner to about 1/4 to 1/2 inch thickness, using another piece of parchment paper on top and using your hand or rolling pin to flatten and smooth it out, cook, and then cut the sticks; or 2) spoon out the dough in long breadstick-size lines on your parchment.
- I went with option 1 since it was easier and simply used a pizza cutter to cut “sticks” out of the cooked end product.
- Bake at 375 for 15-20 minutes until browned and crispy. Check often as time will vary based on thickness and oven.
- Top with mozzarella cheese and stick back in the oven until melted
- Serve with marinara sauce. If you’re going to use jarred, get Muir Glen Organic – it’s amazing!
- You can also dip in high-quality extra-virgin olive oil!
This post submitted to Real Food Wednesday!