AIP Breadsticks Recipe
Honestly, I typically don’t feel like I’m missing by following an AIP diet. I get to enjoy so many yummy foods that I rarely think about the foods that are off-limits on an AIP diet.
However, one food has had me longing for it for quite some time – until now.
And as you have already guessed, it is breadsticks. There is just something so satisfying about enjoying a crunchy breadstick with an AIP-friendly Italian dinner that I truly missed.
So, I created an AIP breadsticks recipe to satisfy my craving, and I hope it satisfies your craving as well.
And if you are unsure what to serve with the AIP breadsticks, let me suggest my AIP Mushroom Ragu, AIP Bolognese and Zoodles or my AIP Crockpot Spaghetti and Pesto Meatballs – just to name a few delicious AIP recipes.
Baking Tips and Recipe Suggestions
If you are new to AIP baking, you might be a bit intimidated by all of the different ingredients and cooking methods.
I don’t blame you. I was intimidated as well when I started my AIP journey. And I don’t mind telling you that there was much trial-and-error (especially error) when I was learning how to bake AIP recipes.
However, I want to share a few tips with you to make sure your AIP breadsticks turn out perfectly each time.
First, be sure you are using gelatin powder and not collagen powder to make the gelatin egg. Unfortunately, many companies use labels that are quite similar and make it hard to tell the two products apart.
So, always buy the one that has gelatin (or gelatine) on the label. This is the one that gells in water, which is essential to the recipe since it replaces a traditional egg to hold the dough together.
Next, be sure you do not submerge the arrowroot flour (which is also sometimes called arrowroot starch) and coconut flour for any other AIP flour.
In many recipes, arrowroot flour can be substituted for tapioca flour, but I have not tested any other flours and unable to guarantee the results.
So, honestly, if you don’t have arrowroot flour and/or coconut flour, you should probably make another recipe instead.
However, feel free to use other AIP-friendly spices in the recipe. Personally, I love the taste of the garlic powder and dried rosemary, but garlic powder and onion powder would be delicious as well. Dried thyme and dried rosemary would also be a lovely combination.
Just be sure to stay away from spices and spice blends that contain nightshades since they are definitely not AIP-friendly.
The dough will be a bit on the drier side, especially because of the coconut flour. It might be tempting to add more than the recommended amount of water. Just as long as your dough holds together and doesn’t crumble as you roll it into long breadsticks, then you don’t need any more than 2 to 4 Tablespoons (30 to 60 ml) of water.
And for me, the hardest part of making this recipe is to resist eating them straight out of the oven. But you really need to let them cool completely to become crisp like traditional Italian breadsticks.
Other AIP Bread Recipes To Try
And if you are hungry for more AIP bread recipes to enjoy, then I have you covered.
From apple cinnamon pancakes to cinnamon raisin breakfast loaf, I have all of your breakfast breads covered.
And for AIP snack breads, you should check out my banana bread and zucchini bread recipes.
But for more AIP bread sides, you should make my flatbread or garlic cauliflower naan recipes. And I even have a bread rolls recipe as well.
So, be sure to jump on over to my AIP Bread Recipes to satisfy all of your bread cravings.
Crunchy breadsticks that are completely AIP but taste just like traditional Italian breadsticks.
- Preheat the oven to 350 F (175 C). Line a baking tray with parchment paper and set aside.
- In a small bowl, whisk to combine the hot water with the gelatin until completely dissolved. Set aside the gelatin egg to thicken, about 5 minutes.
- Meanwhile, combine the arrowroot flour, coconut flour, garlic powder, dried rosemary and salt in a large bowl.
- Add the olive oil, gelatin egg and 2 Tablespoons (30 ml) of cold water to the flour mixtures and combine to form a dough. If needed, add additional water, 1 Tablespoon (15 ml) at a time, until the dough comes together.
- Dust your work surface with arrowroot flour. Divide the dough into 4 equal-size balls and divide each dough ball into 2 smaller balls. Use lightly floured hands to roll each small ball into long breadsticks. Carefully place each breadstick on the prepared baking tray. If desired, sprinkle each breadstick with additional salt, to taste.
- Place the baking tray in the oven and bake for 15 to 20 minutes until the breadsticks are cooked through and lightly golden.
- Remove from the oven and let the breadsticks cool completely on the tray before serving.
- All nutritional data are estimated and based on per serving amounts.
- Calories: 102
- Sugar: 0 g
- Fat: 7 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g