Guest Post by Bre’anna Emmitt – Garlic Rosemary Breadsticks (Autoimmune Protocol Friendly)

October 8, 2014 in Categories: by

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breannaBre’anna is married to Chris, and momma to Daniel, David and Cara, and she uses great food to keep her two autoimmune diseases from letting her do those things to the best of her ability. Her cookbook “He Won’t Know It’s Paleo” comes out this February. She posts her paleo, autoimmune protocol and Top-8 allergen free recipes at her website.

Bre’anna has an AIP Cookbook coming out in February titled after her blog, He Won’t Know It’s Paleo. It will be an all-inclusive cookbook including appetizers, snacks, breakfasts, gourmet meals, 30-MINUTE MEALS (AMEN!), breads and muffins, and some pretty amazing desserts! To get the eBook at a huge discount and see more about the cookbook, including a video trailer, check out her Kickstarter campaign.

These little babies are absolutely delicious. The first time I made them my (non-paleo) husband said, “Wow! These actually taste like real bread!” And the best part of this recipe? They are super quick and easy. In fact, you could whip these up every night of the week if you wanted to! My family loves these served with my AIP lasagna, also pictured in the photo.

  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Yield: 8 bread sticks

breadsticks

Ingredients

Ingredients (for top):

  1. Preheat oven to 350.
  2. In standing mixer, place all ingredients except for gelatin egg substitute.
  3. Prepare gelatin egg: Mix 1 tablespoon gelatin into 1 tablespoon cool water. Add 2 tablespoons of boiling water and whisk vigorously until completely dissolved and frothy. Add to mixing bowl and combine on medium until a thick dough forms.
  4. Scrape dough onto sheet of parchment paper. Divide dough into 8 balls. Grease hands with olive oil and roll each ball into 8″ sticks. If dough cracks, wet your fingertips to add a bit more moisture.
  5. Brush breadsticks evenly with olive oil. Sprinkle garlic and sea salt over top.
  6. Bake 10-12 minutes, until tops are golden brown.

Comments

Yummy These are really good!!! I used half a plantain instead of the gelatin like you mention in a previous pizza dough recipe and it worked great for these too!!! Thanks so much.

I tried subbing with one egg and it was extremely liquidy – I tried adding more of each flower but then it just became crumbly. I managed to form them into sticks and will see how they bake out but I think there may be more to it than just subbing an egg.

Mine were pretty crumbly when I was forming them. I also baked them a little longer than the recipe called for. When they cooled, they were great (not falling apart).

These were soooo good. After they were cooled, they tasted just like bread. I can’t eat coconut too often, but when I do, these will be on the menu!

These were super easy and quick. I used my food processor with dough attachment. A perfect accompaniment to AIP “chili.” The kids loved them, too.

Thanks for the great recipes! Can I sub sweet potato or plantain flour for the coconut? How about a good sub for coconut flour in general?
It seems like every AIP recipe has coconut in it, and I’m allergic. Thanks!

I have made these breadsticks twice and they have turned out delicious! My only problem is that my dough turns out very crumbly and I ended up piecing the breadsticks together. What can I do to make them less crumbly?

Mine too! Too crumbly, I couldn’t get it to even form a stick more than 3 inches without breaking into crumbles. Any thoughts?

I tried these tonight with one egg rather than geletin egg and the dough was very runny. Added an extra tbsp of each arrowroot and coconut and the dough was still sloppy. They are in the oven now – it will be interesting to see what happens.

I’m sensitive to starchy flowers like tapioca and arrowroot flours. Could you recommend a substitute for both flours or some replacement that’s not starchy………I periodically have candida issues if I eat starchy or sugary ingredients.

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