Tuesday, April 12, 2016

Gluten Free & Vegan Garlic Breadsticks #BreadBakers

If there's one ingredient I refuse to be without in the savoury kitchen, it's garlic. Fresh, roasted, dried or fermented, I love it every way I can get it, and I'm sure I (as Rachael Ray says) smell like a walking salami because I eat so much of it.

Normally, garlic is avoided in the baking nook - it's pungency and heat when fresh, dried or pickled doesn't generally play well with desserts (granted, there are some chefs crazy enough to use various forms of the bulb that way) and the awful flavour it takes on when it toasts even a touch too far makes it a finicky bread ingredient as well. That said, my family (and most of the kids at school) love garlic bread, in particular the Italian restaurant-style breadsticks that seem to be disappearing all too fast these days. For Home Ec, I decided to take on the challenge of making a soft, garlicky, herby dough to shape into breadsticks. Not only did I succeed in making delicious bread, but my class and I did it without using eggs, dairy, nuts or gluten-containing flours - meaning everyone in the class could have one! The flavours of the flours and flaxseed were subtle, but added just the right amount of "whole wheat" flavour so that the herb and garlic oil slicked overtop blended seamlessly. Unlike a lot of gluten free breads (and I don't claim to be an expert, just someone with a hint of experience), these breadsticks also stay moist for a good period after baking and freeze exceptionally well too, not even needing the usual "toaster treatment" to retain edibility.

Regardless of whether you need to be gluten free or not, if you're as much of a garlic lover as I am you'll adore these breadsticks. Vampires beware! 

Gluten Free & Vegan Garlic Breadsticks

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. This month's theme is Garlicky Breads, in celebration of National Garlic Day in the United States - 19 April. Our host this month is Karen's Kitchen Stories. Thanks Karen! 


We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Gluten Free & Vegan Garlic Breadsticks
Makes ~18

4 tsp dry active yeast
1 tsp sugar
½ cup warm water
2 tbsp ground flaxseed
500 g whole-grain gluten-free flour mix (I used my Artisanal Gluten Free Flour Blend)
2 tsp garlic powder
1 tsp guar gum
¼ cup extra-virgin olive oil
1 ½ tsp Kosher salt
warm water

¼ cup extra-virgin olive oil
3 cloves minced fresh garlic
¼ tsp dried oregano
¼ tsp dried basil
¼ tsp dried parsley
Pinch ground pepper

  1. Combine the yeast, sugar and warm water in a small bowl and let stand 10 minutes.
  2. In a large bowl (or the bowl of a stand mixer) whisk together the flaxseed, flour, garlic powder and guar gum.
  3. Add the foamy yeast mixture to the bowl and mix for 3 minutes with a sturdy spoon (or using the paddle if using a stand mixer).
  4. Add the oil and salt from Column C to the bowl and mix until the dough comes together into a soft ball and feels somewhat elastic. (If the dough feels too dry, add the warm water in small amounts until the dough feels right.)
  5. Set the dough aside in a warm place and let it rise for 1 hour.
  6. Deflate dough and knead briefly in the bowl. Let rest 5 minutes.
  1. Heat the oven to 375F
  2. Combine the oil, garlic and herbs in a small bowl.
  3. Divide the dough into 18 balls and shape into breadsticks (I found it easiest to treat the dough like playdough and squeeze tubes with my hands).
  4. Place shaped sticks on a parchment lined sheet and brush with the garlic oil. Let rise 30 minutes.
  5. Bake the breadsticks for 20 minutes. Cool at least 15 minutes before enjoying!
Amount Per Serving
Calories: 142.3
Total Fat: 6.7 g
Cholesterol: 0.0 mg
Sodium: 195.9 mg
Total Carbs: 19.4 g
Dietary Fiber: 1.4 g
Protein: 1.8 g

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