IMG_5078These Gluten-Free Rosemary Sea Salt Breadsticks are my go-to bread side dish! Sometimes a little bread is just what you need to make a meal feel complete. I particularly love making these when I make soup. I have made these bread sticks dozens of times for both gluten-free and gluten-eaters alike and people are always amazed. My father-in-law told me he could live off them. My good friend Caroline said she would buy them if they sold them in stores. They are that good!

These breadsticks are also full of fiber from brown rice flour, ground flaxseed, and psyllium husk. So many gluten-free baked goods rely on starches and rice flours. If I’m going to go to the effort to make something myself, I like it to be healthier. I like making homemade baked goods with less starch and no xanthan gum wherever possible.

These breadsticks have amazing texture! They are crusty on the outside, and chewy on the inside. The rosemary, olive oil, and sea salt combination is so delicious. I love dipping them in good olive oil and balsamic vinegar. My Dad likes eating them with a little blue cheese or goat cheese.

Gluten-free bread may seem intimidating, but these are really easy to make. They take less time than traditional breadsticks because they only need a single rise. I’ve put together some step-by-step pictures to help visualize the process!
breadsticks-2From top to bottom, left to right:

1. Combine the dry ingredients in the bowl of a stand mixer.

2. Combine the wet ingredients, along with yeast, ground flaxseed, and whole psyllium husk powder and whisk to combine. Let the mixture sit for 90 seconds and no more than 3 minutes to get slightly thick.

3. With the mixer running on low, add the wet to the dry.

4. Increase the mixer speed to medium-high and beat for 3 minutes. The dough will be wetter than regular bread dough and resemble cookie dough.

5. Shape the dough into 8-9 breadsticks (or size of your choice). Let rise for 35-40 minutes.

6. Brush the breadsticks with olive oil, sprinkle with sea salt, then bake at 400F for 35-40 minutes. Cool slightly and enjoy!

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My buckwheat blender crepes are one of my family and I’s very favorite breakfasts! We usually make them on the weekend and roll them up tight like Swedish pancakes with ghee/butter and coconut sugar. I also love them filled with bananas and chocolate hazelnut spread or sauteed cinnamon apples. Buckwheat crepes aren’t as delicate as traditional crepes. so they are really easy to make. Even my husband has become a pro crepe-maker. They are also full of protein, fiber and trace minerals. I’ve made them for a few friends who have since bought their own cases of buckwheat groats on Amazon just to make these crepes!

The other day I had some leftover dairy-free caramel sauce in my fridge and caramel apple crepes sounded like a delicious idea. I was right. Though it’s hard to be wrong when it comes to caramel and apples. These crepes make an amazing fall dessert or special breakfast. They taste so decadent nobody will ever guess they are gluten/dairy/refined-sugar-free!

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