Almond Flour Cheesy Italian Breadsticks

Greetings and Happy 2016! I’m happy to be back guest posting and sharing another delicious new low carb, grain and gluten free recipe at Honeyville from Gourmet Girl Cooks. My blog specializes in recipes that are low carb, grain and gluten free and contain no added sugar.

Today’s recipe is for Cheesy Italian Breadsticks, made using Honeyville’s Blanched Almond Flour. With the Super Bowl game coming up and all the game day snacks many of us will be making and eating, I thought it would be nice to create a tasty gluten-free cheesy breadstick to dip in marinara or pizza sauce. These breadsticks also make the perfect accompaniment to any meal. My entire family loves them.

I’d like to wish everyone a healthy and Happy 2016! I hope you enjoy my gluten-free recipe for Cheesy Italian Breadsticks. If you’d like to find additional low carb, grain and gluten free, no sugar added recipes like this one, please check out my blog, Gourmet Girl Cooks where you will find hundreds of other delicious low carb recipes and meal ideas like this one.

Cheesy Italian Breadsticks

Ingredients:

2 Tbsp Honeyville Organic Coconut Flour, sifted

3/4 cup Honeyville Blanched Almond Flour

3/4 cup Ground Golden Flax Seed

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Sea Salt

1 tsp Italian seasoning

1/4 tsp Onion Powder

1/8 tsp Garlic Powder

1/2 cup finely grated Parmesan Cheese

1 cup shredded Mozzarella Cheese

3 large Eggs

1/4 cup Buttermilk

3 Tbsp Olive Oil

For the topping:

2 Tbsp Butter, melted

2 Tbsp finely grated Parmesan Cheese

1 Tbsp finely chopped fresh Parsley, optional

Directions:

Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper (or lightly grease a nonstick baking sheet).

In a mixing bowl, mix first 10 ingredients together with a whisk to help break up any lumps; stir in shredded mozzarella. 

In a small bowl, lightly beat eggs, buttermilk and olive oil together. Add wet mixture to dry ingredients, mixing just until combined and dough pulls together; lightly shape into a ball.  Allow dough to sit for about 5 minutes; dough thickens as it sits.

Place ball of dough in the center of a sheet of parchment paper on counter or work surface. Cover dough with an additional sheet of parchment paper and roll dough out between parchment, using a rolling pin, into a rectangular or oblong shape, about 9” x 12” (½-inch thick). Lightly grease a pizza wheel or sharp knife and cut into approximate 1-inch wide strips. Carefully transfer strips of dough to prepared baking sheet and space about 1-1/2 inches apart. Bake for approximately 15 to 18 minutes, or until golden brown. Makes approximately 1 dozen breadsticks, or if desired, cut strips of dough in half lengthwise to make 2 dozen 4-inch sticks.

Remove breadsticks from oven and brush with melted butter and sprinkle with Parmesan and parsley before serving. If desired, serve with your favorite marinara or pizza sauce for dipping.

*Note: If breadstick dough breaks while transferring to baking sheet, simply press dough lightly back together.