(gluten-free, dairy-free, refined sugar-free, grain-free, nut-free)
I have literally just been doing a happy dance in my kitchen because of these breadsticks and its all thanks to my new favourite ingredient – Cassava Flour!
I have been making gluten-free breadsticks for Mila for a while, but because of the gluten-free grain flours I used, I could not eat them (grains do not agree with me).
But now… oh happy days… I have paleo breadsticks!
These are definitely going to feature on my Christmas snack table with a few of the dips from my book Mila’s Meals: The Beginning & The Basics.
They will also make a great snack for on the beach, at a picnic and in school lunchboxes.
Makes: 20 long breadsticks
*Please note that all ovens are different so the baking time will vary.
The oven I used when creating the recipes for Mila’s Meals: The Beginning & The Basics died 🙁 and the replacement one and I are not friends! In my oven (which really is not the greatest) the following times applied:
25 minutes – for breadsticks that were crispy on the outside and soft on the inside (Mila likes them like this!)**
35 minutes – for breadsticks that were crispy all the way through.
I would set your oven timer to 20 minutes and then start watching and testing. You want to make sure that they are not getting burnt on the outside.
**I prefer the flavour of the breadsticks baked for 25 minutes – but I like them crispy all the way through. So I dehydrated them in an oven much like you would rusks – overnight at 50°C (my oven’s lowest setting) with the door slightly ajar
These breadsticks will be great dunked into various dips – recipes for which can be found in my book Mila’s Meals: The Beginning & The Basics: