Bread sticks that are low-carb, gluten-free and also soft and chewy? You found em! These are so good! They have a light texture and a flavor that reminds me of whole wheat bread. Perfect for sopping up marinara sauce. These were super easy to whip up. The dough is very workable, perfect for shaping into bread sticks.
- 1 cup of my Low-Carb Gluten-Free Flour Mix #2
- 1/2 cup ground chia or flax meal
- 1/4 cup whey protein
- 2 tablespoons ground psyllium
- 1 teaspoon sugar
- 1/4 teaspoon cream of tartar or ascorbic acid
- 1/2 teaspoon baking powder
- 1 teaspoon Italian herbs
- 3/4 cup warm water
- 1-1/2 teaspoons yeast (instant or active dry)
- 1 eggs
- 2 tablespoons oil or melted butter
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
Combine the 2 tablespoons of olive oil and garlic powder, set aside.
Add all of the dry ingredients (except yeast) to the bowl of your stand mixer and stir briefly. In a small bowl, combine the warm water and yeast, stir to dissolve. Add the eggs and oil/melted butter, stir well.
With the stand mixer running on low, slowly pour in the wet ingredients. Mix just to combine, scrape down the sides and bottom of the bowl and turn the mixer up to medium speed for 3-4 minutes.
Place the dough onto a lightly floured surface and smooth into a square.
Cut the square into 6 equal sized logs.
Roll each one into a 12 inch rope. Place them on a parchment lined baking sheet then put them in a warm place to rise for 20 minutes.
Brush each one with the olive oil and garlic mixture and allow to cool slightly before serving.