Go Back

Gluten Free Bread Sticks

These gluten free bread sticks are great for dips, soups and stews. Recipe from the Wheat Belly Cookbook. Almond flour and flaxseeds add extra protein and texture.
Course: Bread
Cuisine: Gluten Free
Author: Cynthia


  • 1 1/2 cups water 100-110 degrees F.
  • 1 package (1/4 ounce) instant (rapid rise)
  • 2 cups garbanzo bean chick pea flour (you may need more)
  • 2 cups almond meal/flour
  • 1 cup ground golden flaxseeds
  • 2 teaspoons kosher alt
  • 4 Tablespoons unsalted butter melted
  • 1 egg
  • 1 Tablespoon water
  • 1/2 teaspoon baking soda
  • Coarse salt and caraway seeds to sprinkle on top.
  • Olive oil for coating a work surface.


  • In a small bowl or glass measuring cup, whisk the water and yeast until the yeast dissolves. Let stand for 10 minutes.
  • In a large bowl of a stand mixer fitted with the dough hook, combine the garbanzo bean flour, almond meal/flour, flaxseeds, and kosher salt. Add the melted butter, and stir to combine. Add the yeast mixture and mix on medium for 5 minutes, scraping down the sides of the bowl, until all the ingredients are mixed and a loose ball of dough forms. (You may need to add up to 1/2 cup more garbanzo flour) See photos.
  • Cover the bowl with plastic wrap and let stand in a arm place for about 1 hour, or until the dough increases in size ( it will not double like traditional dough).
  • Preheat oven to 350 degrees F. Line two baking sheets with parchment or silpat, silicon baking sheets.
  • In a small bowl, lightly beat the egg, water, baking soda.
  • Lightly coat a work surface with oil. Turn the dough onto the work surface and knead a few times to bring the dough together. Divide into 24 pieces, and roll each piece into a ball.
  • Roll each ball into a 5"-6" bread sticks. Brush each bread stick with egg wash and sprinkle with coarse sea salt and caraway seeds.
  • Bake for 25 mites or until golden brown and slightly firm to the touch.