Paleo Breadsticks Recipe
(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 make a great snack for on the beach, at a picnic and in school lunchboxes with a few of the dips from my cookbook Mila’s Meals: The Beginning & The Basics.
Prep Time: 1 hour
Cooking Time: 25 – 35 minutes
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 bread-sticks will be great dunked into various dips – recipes for which can be found in my book Mila’s Meals: The Beginning & The Basics:
More about my new favourite flour…
It’s got the same fluffy texture and mild neutral flavour of ordinary wheat flour; but no GMO, no allergenic wheat, gluten, grains or nuts.
While being gluten-free, sugar-free and dairy-free initially worked for Mila and myself (in that my eczema disappeared and so did Mila’s green poo’s) the added stress that later transpired in our lives brought back my eczema and Mila often suffered from constipation. I realized that both our symptoms were worse after eating grains. So while I knew about the Paleo eating protocol (and had sworn I would never cut out another food group from my diet), I found myself and Mila doing just that!
And so many of the recipes that had lovingly made their way into my book, were no longer made. 🙁 While there were alternatives such as almond flour and coconut flour, I haven’t baked much with these due to the cost of almond flour, and my inability to get anything to be edible with only coconut flour!
And then in October I saw the announcement on Faithful-To-Nature’s Facebook page that Cassava Flour had arrived in South Africa! I immediately ordered some and I have been busy re-testing/ re-creating my recipes using it ever since.
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