Average Recipe
Prep Time
20 minutes
Wait Time
45 minutes
Cook Time
30 minutes
10 breadsticks

I like to make up a batch of this gluten-free dough and give it to my children to knead and make shapes out of. It is a relaxing after school activity for them and they help contribute to the evening meal! Use this recipe for breadsticks or omit the dried rosemary and form dough into balls to bake into dinner rolls. You can sprinkle the tops with sesame seeds or add seeds to the dough before kneading. Try sunflower, pumpkin, flax, and poppy seeds! This recipe is very versatile, have fun with it!


Wet Ingredients

2 cups warm water (105 to 110 degrees F) 
1 tablespoons active dry yeast
1 tablespoons maple syrup (or honey)
2 tablespoons extra virgin olive oil
½ cups ground golden flaxseeds
¼ cups whole psyllium husks

Dry Ingredients

1¼ cups brown rice flour
1 cups teff flour
¾ cups tapioca flour (or arrowroot powder)
2 tablespoons dried rosemary
1½ teaspoons sea salt