Paleo Breadsticks {One-Bowl, Gluten-Free, Dairy-Free}

11.17.19

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These easy, one bowl Paleo breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture. They’re great when you’re craving bread but want to keep things clean! Gluten-free, grain free, dairy free and perfect for dipping.

Want more paleo baking recipes that taste just like the real deal? Purchase my book, Paleo Baking at Home here!

Yes, I’m totally “guilty” of craving bread even after years of eating paleo. But hey, it’s actually pretty simple to make things like dinner rolls, pizza crust, and now breadsticks that are totally grain free!

This paleo breadsticks recipe is similar to both my pizza crust and dinner rolls. I tweaked it to add a bit more flavor and also make a larger batch – they will go fast! Whether you make them as a snack or to go along with a meal, they’re bound to become a favorite with the first bite.

What You Need to Make Paleo Breadsticks

Even though these are simple to make, I did use three different flours. The combination I used gives you great texture after baking and also makes the dough easier to work with. Here’s everything you need to make the breadsticks:

Blanched Almond Flour
Coconut Flour
Tapioca Flour
Baking Powder
Baking Soda
Garlic Powder
Onion Powder
Italian Seasoning
Water
Avocado oil or olive oil
Apple cider vinegar
Fresh Garlic
Fresh Parsley

If you want to make your own paleo friendly baking powder to use in this recipe, simply mix 2 teaspoons of cream of tartar with 1 teaspoon of baking soda. Use just the amount of this mixture called for in the recipe.

How To Make Paleo Breadsticks

The process is easier than you might think! First, you mix together the dry ingredients in a large bowl, with the exception of 1/4 cup of coconut flour.

Then, stir all in the wet ingredients, including the eggs, to form a sticky dough. At this point, you’ll stir in the remaining coconut flour and allow the dough to sit for about 10 minutes to fully absorb all the flour. Meanwhile, preheat your oven to 400° F and line a large baking sheet with parchment paper.

Sprinkle tapioca flour over the parchment, then place the dough in a ball on top. If it’s still very sticky, chill it for about 5 minutes. At that point, you should be able to spread it out gently with the help of more tapioca flour.

Spread the dough out into a large rectangle, bake 12 minutes, then brush with ghee or olive oil and sprinkle with garlic. Continue to bake about 4 more minutes. Once done and slightly cooled, cut the rectangle into breadsticks, dip, and devour!

Tips for Working with the Dough

The dough can be a bit sticky even after chilling. It’s fine to sprinkle the dough with tapioca flour – it won’t dry out this way. Don’t try adding more almond or coconut flour though, since that with negatively affect the texture of the breadsticks after baking.

I find it’s easiest to spread the dough out using the heel of my hand. Quick movements work best, so you don’t give the dough a chance to stick this way. If all else fails, you can very lightly wet your hands as you spread out the dough – just make sure not to get it too wet.

I hope you’re ready for seriously delicious, chewy paleo breadsticks! Grab a bowl (just one bowl!) and all your ingredients because it’s time to start – let’s go!

Paleo Breadsticks {One-Bowl, Gluten-Free, Dairy-Free}

Paleo Breadsticks {One Bowl, Gluten-free, Dairy-Free}

These easy, one bowl Paleo breadsticks are loaded with flavor, chewy, and perfect when you’re craving bread but want to keep things clean! Gluten-free, grain free, dairy free and perfect for dipping.

Author: Michele Rosen

Prep Time: 20 minutes

Cook Time: 15 minutes

Resting time: 10 mins

Course:Appetizer, Snack

Cuisine:Gluten-free, Paleo

Keyword:baking, bread, breadsticks, italian

Servings: 16 breadsticks

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4.59 from 149 votes

Ingredients

1 1/4cupblanched almond flour
1 1/2cupstapioca flour
plus more for spreading the dough 
1/2 cupcoconut flourdivided
1tspbaking powder*see note
1/2tspbaking soda
1tsponion powder
1tspgarlic powder
2tspItalian seasoning blend
1 1/2tspfine grain sea salt
1/2cupwater
1/2cuplight flavored olive oil or avocado oil
1tbspraw apple cider vinegar
2eggs room temp, whisked
1Tbspgheemelted, for brushing, or olive oil
3-4clovesgarlicminced
2Tbspparsleybasil or other fresh herbs, minced
1tspcrushed red pepperoptional

Instructions

In a large mixing bowl, combine the almond flour, tapioca, 1/4 cup of the coconut flour, baking powder and soda, onion powder, garlic powder, Italian seasoning, and salt.
In a measuring cup, combine the water, oil, and vinegar, then mix into the dry ingredients. Stir in the whisked eggs until a sticky batter forms, then add the remaining coconut flour until fully combined.
Allow the dough to sit at room temperature for 10 minutes to fully absorb the coconut flour. Meanwhile, preheat your oven to 400° F and line a large baking sheet with parchment paper. Sprinkle tapioca flour over the parchment, then place the dough in a ball on top. If it’s still very sticky, chill for 5 minutes. At that point, you should be able to spread it out gently with the help of more tapioca flour.
Sprinkle more tapioca on top of the dough if needed, and gently press it out with the heel of your hand into a rectangle, about 8-10” long.
Bake in the preheated oven for 12 minutes, remove and brush with the melted ghee and sprinkle with the minded garlic and herbs. Continue to bake for 4 minutes or until garlic has softened. Sprinkle with crushed red pepper to serve, if desired, and your favorite marinara sauce for dipping. Serve right away. Enjoy!

Recipe Notes

*If you want to make your own paleo friendly baking powder to use in this recipe, simply mix 2 teaspoons of cream of tartar with 1 teaspoon of baking soda. Use just 1 teaspoon of this mixture for this recipe.

Nutrition

Calories: 166kcal

Carbohydrates: 12g

Protein: 3g

Fat: 13g

Saturated Fat: 2g

Cholesterol: 23mg

Sodium: 264mg

Potassium: 48mg

Fiber: 1g

Sugar: 1g

Vitamin A: 113IU

Vitamin C: 1mg

Calcium: 38mg

Iron: 1mg

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Want More Paleo Bread Recipes? Try One of These!

Paleo Dinner Rolls

Bacon Chive Paleo Biscuits

Simple Paleo Pizza Crust

Paleo Sandwich Bread

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

Emily says
November 17, 2019 at 10:14 pm
Is there a substitute for tapioca flour? Would arrowroot work as a replacement? I just don’t think I would use the tapioca much, so would rather not purchase. Thank you!
Reply
- Carli Marie Posey says
  April 1, 2020 at 11:15 pm
  I made these when I thought I had tapioca on hand, but as I was measuring and mixing, it turned out I didn’t. I subbed mostly arrowroot with a smidge of cassava. They turned out beautifully.
  Reply
run 3 says
November 18, 2019 at 3:00 am

Hello, Excellent writing! Thanks for delicious recipe. This dish looks yummy and healthy.
Reply
Terri says
November 18, 2019 at 8:23 pm
Hey there, so sorry you have had a crazy weekend. Married to a man who suffered from migraines. Learned to self hypnotize. Helped immensely. Made your garlic bread sticks tonight to go along with my gluten free Alfredo pasta with mushrooms, grilled artichokes and red pepper strips. My hubbie who loves bread(Usually not gluten free) loved the sticks. Thank you so much for all the great recipes you give everyone.
Reply
Jenn says
November 19, 2019 at 5:16 pm
Can you make these ahead of time? If so, would you re-heat prior to serving?
Reply
- sara says
  December 2, 2019 at 6:15 pm
  
  I made these and they came out great. Similar to your dinner rolls in taste/texture. I served them with a bowl of your Zuppa Toscana soup – great for dipping!
  I froze the leftovers and reheated the next day. I defrosted them on the counter for about 30 minutes, then heated in a 400 degree oven for about 5-7 minutes. Tasted Even better than the day before.
  Now that soup season is here, I will be making these often.
  Reply
Carly Smith says
November 20, 2019 at 8:08 am
Can I use more all almond flour or replace the coconut with more almond flour?
Reply
Darlene says
November 24, 2019 at 4:09 pm

WOW!!! These are absolutely delicious..great game day food..even my husband who is not gluten free loved them…Thanks for the great recipe, I just love your stuff!!
Reply
Iris says
December 5, 2019 at 1:17 am

These turned out great and we’re a huge hit with the “real” bread eaters in my family, too! Thanks for another awesome recipe
Reply
Gail says
December 8, 2019 at 5:34 pm
I’m completely gobsmacked by how perfect these look. Just looking at the photo, I would have never guessed they were Paleo!
Reply
Connie C Marsham says
January 31, 2020 at 8:08 pm
Hi I am trying to go Paleo starting Monday 03rd Feb 2020.
Happy I came across your site.
I live in the Caribbean on the Island of St Kitts & Nevis( birth place of Alexander Hamiliton ).
I am very overweight 50lbs about. Hoping to change my eating habits
And get rid of some joint pains.
Can you HELP me please?
Do you write personal diet plans base on the Paleo Diet.?
Looking forward to your reply.
Thanks.
CCM
Reply
Dedra says
February 15, 2020 at 1:13 pm
Could I sub the eggs with flax eggs?
Reply
Mireille says
February 15, 2020 at 1:43 pm
Do you think this would work to use as a pizza crust??
Reply
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- Jessica says
  July 4, 2020 at 9:49 am
  We LOVE pizza and I’ve yet to find a compliant/paleo pizza crust that’s anywhere close to the original. After making these as breadsticks I decided to use the dough as a pizza crust and it was AMAZING!! I highly recommend it as that. I made a bbq chicken pizza with a coconut and nutritional yeast cheese sauce and felt like I was eating “traditional” pizza!
  Reply
  - Jessica says
    July 4, 2020 at 9:52 am
    Also I was glad to see someone ask about freezing it. I was wondering how well it reheated from frozen. Has anyone frozen the dough prior to cooking it or is it best to cook it and then freeze it?
    Reply
    - Mallory C Miller says
      December 12, 2021 at 12:04 pm
      I have made these several times as pizza crusts and frozen them. I baked them just enough that they stick together and are set on the outside and then freeze them. Then I pulled them out of the freezer, topped them with pizza toppings and finished baking them. We have tried that many times and it is easy and delicious!
      Reply
Keri says
February 20, 2020 at 12:55 pm
These were amazing. Super easy to put together.
Reply
animal crossing says
March 27, 2020 at 6:18 am
The first time I learned how to make this dish, I used to eat it and it was really delicious.
Reply
Christina says
March 31, 2020 at 8:11 pm

Made these tonight! So amazing!!!! Loved them. Was worried I’d screw it up but they came out great. Definitely needed to chill the dough and use tapioca to help spread out the dough. Easy too!
Reply
Teresa Dunivent says
April 22, 2020 at 4:13 pm

Wow! I have not had anything bread like to eat with Italian food in a long time. These are the best! I feel like a spoiled foodie! I am finding the best recipes on this website!
Reply
Lori says
May 6, 2020 at 5:53 pm
Just made these as an accompaniment to meatballs. Very yummy and family approved! Definitely a keeper!
I’m very happy I came across your site. I’ve made many recipes and pleased with all the results!
Keep up the good work and great ideas!
Reply
heidi says
June 4, 2020 at 7:05 pm
Loved this recipe….great taste, lots of flavors, a bit crumbly….I wonder if it would help to make it less so if I added 3 eggs? Will make it again & again!!! Very unusual to use these different flours! Thanks Michele!!!
Reply
Rachel says
June 15, 2020 at 1:36 am
Made these tonight and they were amazing! Curious what the serving size is for the nutrition facts, is it per breadstick?
Reply
Katie says
July 2, 2020 at 7:39 pm
Hey could I substitute arrow root powder? I don’t have tapioca flour on hand.
Also, I made a ton of your recipes while doing the Whole30 and all of them turned out great and we’re super easy to follow.
Reply
Timmi says
July 31, 2020 at 8:37 pm

Can you store these (that is if I have more left over)? Or should they be consumed after baking?
Reply
Deb says
August 5, 2020 at 4:07 pm

Very good! My gluten-loving husband agrees! Next time I’ll sprinkle a little salt on top, in addition to the parsley and garlic.
Reply
Linda says
August 13, 2020 at 11:32 pm

Made these for lunch today. Left out the Italian herbs, and the fresh garlic and parsley as it wouldn’t have gone with our soup ( beetroot and carrot ). The end result was AMAZING! Kids loved it. You may have already thought about this, but I’m going to mess with it and make it sweet as well ( no garlic or onion powders, sub in maple syrup )….think it looks kind of like shortbread, would go amazing with a paleo/vegan caramel topping! Thanks for a fantastic recipe!
Reply
- Patty James says
  August 26, 2020 at 3:04 pm
  Linda, I’m curious to know how the “sweet” breadsticks turned out?
  We love these breadsticks! Made them last night to go with the spinach artichoke salmon!
  Reply
  - Linda says
    August 28, 2020 at 8:31 pm
    Patty, it was amazing!! Added in 4T maple with the eggs and an extra 2T almond flour. Once cooked I topped it with a simple vegan caramel ( coconut milk maple and coconut oil cooked down ) and it was delish!
    Reply
Jennifer Longstreet says
September 21, 2020 at 7:34 pm
I baked these in silicone donut molds and told the kids they are bagels!
Reply
Kevin T says
October 12, 2020 at 1:37 pm

I made this last night, and just WOW…it’s by far the best tasting gluten free bread I’ve had, and I’ve had a lot, as I’ve been gluten, dairy, and sugar free for many many years. I can’t thank you enough for this recipe….it’s something I will use for regular sandwich bread as well, just in it’s flatten form. Kudos to you!!!!
Reply
Jenni says
October 25, 2020 at 9:29 pm

Thank you so much for these recipes! Im not a baker but these are so simple, even Im able to do it. These are amazing. Delish and easy!
Reply
Lisa says
December 23, 2020 at 7:33 pm
I have a family member with a Nut allergy, is there anything I could replace for the almond flour? I’ve tried bobs red mill 1:1 for other recipes but it doesn’t usually work out as good as with the almond flour. Any suggestions?
Reply
Liz says
December 26, 2020 at 7:26 pm

Just made this tonight, it was perfect with Paleo spaghetti.
Reply
Corina Cantu says
January 14, 2021 at 9:57 pm

Tasted really good! Only next time I’ll add a bit more salt.
Reply
Sarah Cook says
January 24, 2021 at 11:52 pm
I’ve made these are they are amazing! HOWEVER…I’m interested in making them low carb so was going to sub out arrowroot for the tapioca…would i do the same amount?
Reply
Wendy says
March 22, 2021 at 12:32 pm
I love this recipe! What is the serving size for the nutritional facts?
Reply
Julie G says
November 9, 2021 at 8:32 pm

Delicious, soft with great flavor!
Reply
Nancy says
November 9, 2021 at 10:42 pm

I’m new to paleo and have looking for bread recipes. I followed this breadstick recipe to a tee. I thought it was very flavorful as did my husband. I thought they were a little dry but very tasty!
Reply
Mallory C Miller says
December 11, 2021 at 8:43 pm

First, thank you 100x over for your recipes. They have made my gf life so much better!
Second, if you haven’t tried this recipe, do! It is wonderful. I have made it Many times and it is always wonderful. It is good as bread sticks, but also as pizza crusts! We love home style and deep dish pizzas and this subs in very nicely! The only change I make is sub out the coconut flour for more almond flour. But I feel like, either way it would work!
Try this recipe…and really any of her others. I have tried dozens and cannot sing enough praises about the quality of these recipes.
Reply
Diana R says
February 12, 2022 at 11:55 pm

The breadsticks are amazing! They were perfect! I’ll have to try is as a pizza crust.
Reply
Amanda says
February 15, 2022 at 12:43 pm

These breadsticks came out GREAT!! Perfect texture and sturdiness for dipping!
Reply
Cara Perszyk says
March 12, 2022 at 11:29 pm
My husband is on a paleo diet with other restrictions. We use to many of your recipes and I want to send you a HUGE thank you. Now I can make him real food he enjoys and my boys will try too. Thanks much from MN! ~Cara
Reply
Emily Woody says
September 17, 2022 at 11:37 am

I really liked this recipe because it did me the “chew” I was looking for in a breadstick. Although my personal preference was to decrease the amount of seasoning. They were great dipped in some olive oil and balsamic. I have a question, though. What serving size is the nutritional information based on?
Reply
Kelsey says
November 5, 2022 at 8:33 pm

Wow, wow, wow! These are amazing! Followed the recipe exactly and they are perfect!
Reply
Jenny Harper says
May 17, 2023 at 6:43 pm

Our family LOVED these! Easy to make and very tasty. Will definitely be making these again.
Reply