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Cauliflower Breadsticks (Paleo, AIP, Gluten & Dairy Free) Recipe

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4.1 from 4 reviews

  • Author: Leila
  • Total Time: 40 minutes
  • Yield: 14-16 breadsticks (3 servings)
  • Diet: Gluten Free

Description

These Cauliflower Breadsticks are a delicious paleo, AIP, gluten-free, and dairy-free alternative to traditional breadsticks. Made from riced cauliflower and a mix of nutritious flours and seasonings, they bake up golden and crispy, perfect for dipping in tomato or nightshade-free marinara sauce. Ideal for those following specialized diets, these breadsticks offer a healthy, flavorful snack or side dish.

Ingredients

Vegetables

  • 2 cups cauliflower (riced)

Dry Ingredients

  • 1/2 cup arrowroot starch
  • 1/4 cup coconut flour
  • 3 tbsp nutritional yeast
  • 2 tsp garlic powder
  • 2 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp sea salt
  • 1/4 tsp baking soda

Wet Ingredients

  • 3 tbsp olive oil
  • 2 tsp apple cider vinegar
  • 1 egg (substitute gelatin egg for AIP)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with lightly greased parchment paper to prevent sticking.
  2. Steam Cauliflower: Place the riced cauliflower in a medium pot, cover with water, bring it to a simmer, then cover and steam for 7 minutes. After steaming, drain the water and let the cauliflower cool. Use a cheesecloth or nut milk bag to squeeze out all excess moisture from the cauliflower thoroughly.
  3. Mix Dry Ingredients: In a large mixing bowl, combine arrowroot starch, coconut flour, nutritional yeast, garlic powder, dried parsley, dried basil, dried oregano, sea salt, and baking soda. Mix well to evenly distribute all seasonings and leavening agents.
  4. Combine Ingredients: Add the dried and strained cauliflower to the dry ingredient mixture. Stir to combine. Then add olive oil, apple cider vinegar, and the egg (or gelatin egg substitute for AIP). Stir thoroughly until a cohesive dough forms.
  5. Shape the Dough: Transfer the dough onto the prepared baking sheet. Flatten it with your hands or a spatula into a large rectangular shape, smoothing the top to an even thickness.
  6. Bake the Breadsticks: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the breadsticks turn lightly golden brown and develop a crispy texture.
  7. Slice and Serve: Remove from the oven and immediately slice the bread into 14 to 16 pieces using a pizza roller or sharp knife. Serve warm with tomato sauce or a nightshade-free marinara sauce for dipping.

Notes

  • For an AIP-compliant version, substitute the egg with a gelatin egg (made by mixing 1 tablespoon of gelatin with 3 tablespoons of warm water and allowing it to thicken).
  • Be sure to remove as much moisture as possible from the riced cauliflower to ensure a firm dough and crispy texture.
  • These breadsticks are best served fresh and warm but can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in the oven to regain crispiness before serving.
  • To make these breadsticks vegan, experiment with a flaxseed or chia seed egg substitute, but results may vary.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Paleo, AIP, Gluten-Free, Dairy-Free

Find it online: https://recipesbyleila.com/cauliflower-breadsticks-paleo-aip-gluten-and-dairy-free-recipe/