Soft and chewy gluten free breadsticks made with a blend of chickpea and tapioca flour, shredded zucchini and a few simple ingredients! Ready in about 30 minutes | Vegan + Dairy Free + Grain Free
Carbs! Glorious, glorious carbs.
Smothered with garlic, parmesan (dairy free if need be) and a healthy dose of dried herbs & spices for good measure.
While I’m all about the healthy, low carb living craze – in general I do think my body does best on a lower carb diet – sometimes you just need to stuff your face with some gluten free breadsticks and call it a day.
Ya know?
Fortunately for us these carbs can be mixed, rolled, smothered, baked and sliced into sticks in easily under an hour. No waiting for yeast to activate or dough to rise. Just mix and bake and you are golden – just like your breadsticks by the time you’re done with them.
Easy!
If you’ve never tried baking with chickpea flour I really do recommend giving it a try. For the longest time I shied away from it because my first experience involved using a pre made cookie mix that was mostly made up of chickpea flour. Basically I thought the cookies tasted like weird, sour beans and blamed it all on the chickpea flour. It wasn’t until I started making socca regularly that I realised that I didn’t actually hate the taste of chickpea flour and decided to give it another go.
Since then I have been borderline obsessed making all of the things with chickpea flour as my main go to (examples seen: here, here, and here to name a few). Chickpea flour has a lot of natural binding power which makes it a great option when you’re in need of egg free baking.
Just make sure that you never try tasting the dough of anything that uses chickpea flour because it will 100% taste disgusting before it’s cooked.
How to Make: Gluten Free Breadsticks
To make your dough you’ll need:
- chickpea flour + tapioca flour – all time favourite gluten free + vegan baking flour blend. (<–those are affiliate links)
- baking powder – instead of yeast, gives the breadsticks a little lift
- salt – everything is better with salt
- olive oil – not too much, just a drizzle
- water – easy
- shredded zucchini – added moisture, you won’t even notice it’s there
To boil down the basics here you really just need to whisk together your dry ingredients and then mix in the wet ingredients. Do your best to squeeze out as much water from your zucchini as you can before adding it so that it doesn’t make for an overly soggy dough.
The toppings here are pretty simple – just a garlic + olive oil mixture topped with some dried herbs. I like oregano and chilli flakes but feel free to swap them out for others you might like better. I do recommend topping these in a little parmesan as well. If you don’t have any on hand I include a quick, three ingredient vegan parmesan recipe in the notes. It takes about a minute to make and once your breadsticks have cooked even your non vegan friends will love it. And that is coming from a dairy loving, parmesan freak.
If you’re also all about them carbs these gluten free breadsticks make a great addition to pizza nights. On a slightly lighter note they’re also a great soup side. I’ve been enjoying a couple of these alongside this chicken pesto soup the past few days as we wait for this mini blizzard to pass on through. Spring cannot come sooner this year.
However you have it I hope you enjoy it as much as we do!
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Soft and chewy gluten free breadsticks made with a blend of chickpea and tapioca flour, shredded zucchini and a few simple ingredients! Ready in about 30 minutes | Vegan + Dairy Free + Grain Free +
- 1 1/2 cup chickpea flour
- 1 cup tapioca flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 1 cup water
- 1 cup shredded zucchini
- 2 tablespoons olive oil
- 2 large garlic cloves, crushed
- salt to taste
- 1 tablespoon dried oregano
- 1 teaspoon chilli flakes (optional)
- 1/4 cup parmesan (vegan parm recipe in notes)
Pre-heat oven to 375°f/190°c.
In a large mixing bowl, whisk the chickpea flour, tapioca flour, baking powder and salt together until combined.
Mix the water and olive oil into the dry ingredients.
Squeeze the excess moisture out of the zucchini by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out. Get rid of as much excess moisture as you can.
Stir the zucchini into the dough. Mix until the dough forms.
Place the dough onto a floured piece of parchment paper. Roll the dough to form a rectangle about 12 inches wide and 28 inches long.
In a small bowl, mix together the garlic and olive oil. Once combined, brush this mixture evenly across the top of the dough. Sprinkle the salt, oregano, chilli flakes and parmesan on top if using. Place in the oven and bake for 18-20 minutes until the top is golden.
Remove from the oven and slice into sticks. Slice through the middle lengthwise and then cut into 2 inch wide sticks horizontally - you should end up with about 14 breadsticks.
Enjoy!
Homemade Vegan Parmesan: in a blender pulse together 1/4 cup cashews, 2 tablespoons nutritional yeast, 1/2 teaspoons onion powder into a course, sandy mixture.
Chickpea Flour Notes:
You can usually find it in the gluten free section of your grocery store also under the name garbanzo flour or gram flour
Sarah
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So I didn’t have chickpea flour and opted for almond flour instead. The dough was very wet and not rollable. Just poured onto a parchment lined sheet tray and hoped for the best. We loved them. They were thin and crispy and delicious. I decided to try the chickpea flour the next time, but I like the almond flour one better. I like them thin anc crispy! Anyway, great easy recipe! Thank you!
Ooh that’s great to know about the almond flour – thanks so much for sharing! Glad you liked them!
Made these tonight, omg they were amazing! Great recipe 🙂
Thanks Ashley!
Thank you. I just saw Olive Garden’s new lasagna dip & was like “that is sooo easy to veganize but what vegan/gluten free item can I dip in it?” These will work perfectly, looks easy & I already have all the ingredients at home. Score!!
Perfect! Hope you love them as much as we do!
Can you freeze these?
Yes! Just let them cool completely and then wrap up tightly & freeze. They’ll keep about 2 months in the freezer.
I weighed all the ingredients and even left out 1/8 cup of water and it is thick batter like, not a rollable dough. I will follow as others did and bake it in a pan.
Went to try it again, as it turned out and we really liked it, but the weights are gone. Will try dry cups
Hi Jenn! Glad you liked them! The weights should still be there – just displayed a little differently now. Towards the bottom of the ingredient list there should now be something that says “US Customary – Metric”. If you click the metric that will display the weight of everything
I had the same problem with the dough despite measuring carefully. The outcome was delicious anyway. Love them!
Interesting! Thanks for letting me know – I’m going to play around with it again to see if I need to update my descriptions. So glad you liked it!
These breadsticks were really good! I had a problem with my dough though, it was more like a thick pancake batter than a dough to roll out. I had to spread it onto the pan. I followed the directions exactly as written.
Oh interesting! I think it may have something to do with how the chickpea flour was measured. I’m glad it worked out either way – thanks so much for coming back to let me know what you thought!
I love breadsticks, they are a staple in my household, these look amazing, I have never worked with chickpea flour, with this recipe I have an excuse to give it a try
You’ll love it chickpea flour – it never ceases to amaze me!
These bread sticks look absolutely delicious and addictive!
Thanks Natalie! They are so addictive! I had to intervene with my husband so he wouldn’t eat them all in one day 😀