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This recipe is from Kristie and it’s for the gluten-free crowd.

Recipe barely adapted from Gourmande in the Kitchen

Prep time:  30 mins

Cook time:  20 mins

Total time:  50 mi


* 2 cups of almond meal (or almond flour)

* ½ cup of tapioca flour (or arrowroot powder)

* 1 teaspoon of baking powder

* 1 teaspoon of salt + extra for sprinkling

* ¼ to ½ cup of room temperature water (depending on how dry your dough is)

* 2 tablespoons of olive oil + extra for coating

* 2 tablespoons of sesame seeds for sprinkling (you could also use dried herbs, chia seeds or flax seeds)


1. Pre-heat oven to 350 deg Fahrenheit (175 deg Cel)

2. Line a large baking sheet with a Silpat or baking paper

3. Combine almond meal, tapioca flour, baking powder and salt in a large bowl. Mix well.

4. Add in the water and olive oil, mix thoroughly until the dough comes together into a ball. (Note that the dough may be sticky, but should come together after you knead it with tapioca floured fingers)

5. Divide the dough evenly into 18 portions, and using olive oil-greased hands, roll each portion of dough on a piece of Silpat of a greased counter to make 12-inch long breadsticks

6. Place the breadsticks on the Silpat-lined baking tray (leaving ½ inch apart between each)

7. Brush the breadsticks lightly with olive oil, and sprinkle with sesame seeds (or whatever topping you like)

8. Bake for 15-18 minutes or until crispy and slightly golden brown.

9. Remove and let cool for 10 minutes.

10. Serve with cream cheese or your favorite dipping sauce


This recipe makes 18 breadsticks, which can be stored in an air-tight container at room temperature for up to 1 month.