Gluten Free Breadsticks

Delicious with  the Marinara sauce from Angelas blog, or great just as they are.  A great thing about this mixture is that it will keep in the refrigerator, ready for you to cook up a fresh batch as and when needed. Keep it covered or in an airtight container though.

I am giving you three versions of the bread stick recipe but you can play around with the basic and make it your own. Rather than post each recipe as a separate posting, it’s easier to see the three together.

VERSION 1 INGREDIENTS

1 cup Parmesan cheese, grated
1 cup almond flour
1 egg, beaten
2 tblspn melted butter
1/2 tspn garlic powder (optional)

VERSION 2 INGREDIENTS
1 cup Parmesan cheese, grated
1 cup almond flour
1 tblspn flax meal
1 tspn dried Oregano
1 egg, beaten
2 tblspn melted butter
1/2 tspn garlic powder (optional)

VERSION 3 INGREDIENTS

1 cup Parmesan cheese, grated
1 cup almond flour
1/2 cup Mozzarella cheese
1 tblspn flax meal
1 tspn dried Oregano
1 egg, beaten
2 tblspn melted butter
1/2 tspn garlic powder (optional)

METHOD (for all Verisons)

Mix all ingredients well and chill in the refrigerator for 30 minutes.
Preheat the oven to 180C/350F degrees.
Roll out little fingers of the mixture into sticks and flatten them out.
Place on a baking tray covered with parchment paper.
Bake for 10 minutes, and turn them over half way through to make sure that they are brown on both sides.

Eat and enjoy!

-by Angela Coleby