Crunchy Paleo Breadsticks

paleo breadsticks recipe
Benko Photographics
Prep time: 20 mins
Cook time: 20 mins
Calories: 67
paleo breadsticks
Assemble the paleo breadsticks recipe ingredients.

Smoked paprika and garlic powder give this paleo breadsticks recipe a spicy, savory lift. For flavor variation, try adding fresh rosemary, curry powder or caraway seeds in place of the paprika. For best results, do not replace the eggs in this recipe.

For paleo breadstick flavor variations, replace the paprika with 2 tablespoons fresh minced rosemary, 2 teaspoons curry powder or 1 teaspoon caraway seeds.

paleo breadsticks recipe
Blend the ingredients until incorporated. The dough should be smooth, sticky and elastic.
paleo breadsticks recipe
Using a pastry bag (with the coupling attached but no tip) or a large zip-top bag with 1/2-inch corner trimmed off, squeeze out long, thin strips of dough (about 8 inches long and 1/2 inch in diameter) on to a parchment-lined baking sheet.

Paleo Breadsticks Shopping List

For gluten-free and allergy-friendly ingredients, check out these companies.

Dairy-Free Butter Alternative
Earth Balance Buttery Sticks

Coconut Oil
Carrington Farms
NOW Foods

Not every product sold by every company listed is gluten-free or allergy-friendly. Read ingredient labels carefully. When in doubt, confirm ingredients directly with the manufacturer.

paleo breadsticks recipe
Bake the breadsticks in a preheated 425-degree F oven until they’re golden brown, about 18 to 20 minutes.

More Paleo Bread Recipes

Soft Paleo Dinner Rolls

Seedy Paleo Bread Loaf

Grain-Free Biscuits

Contributing chef Mary Capone is author of The Gluten Free Italian Cookbook: Classic Cuisine from the Italian Countryside (The Wheat Free Gourmet Press) and owner of Bella Gluten-Free.

Yields 24 breadsticks


  • 1 cup water
  • 1/2 cup (1 stick) unsalted butter or coconut butter
  • 1 teaspoon salt
  • 1 dash black pepper
  • 1 cup tapioca starch/flour
  • 6 tablespoons flax meal
  • 3 large eggs
  • 2 teaspoon smoked paprika or variation of choice
  • ½ teaspoon garlic powder (if using garlic salt, reduce salt to ½ teaspoon)
  • Sesame seeds, for garnish, optional


1Preheat oven to 425°F. Lightly grease 2 baking sheets or line them with parchment paper.

2In a medium saucepan, heat water, butter, salt and pepper over medium heat until mixture comes to a light boil. Add tapioca starch/flour and flaxseed meal to pan and stir to combine ingredients. Cook 2 minutes over low heat, stirring constantly until a sticky dough forms.

3Pour hot mixture into a food processor or stand mixer with the paddle attachment. Let cool 5 minutes before adding the eggs, 1 at a time. Blend until incorporated. Dough should be smooth, sticky and elastic. Mix in paprika and garlic powder (or variation of choice).

4Spoon dough into a 12-inch or #10 pastry bag with the coupling attached but no tip. (Alternatively, use a large zip-top bag with about ½ inch cut off a bottom corner.) Squeeze strips of dough (about 8 inches long, ½ inch in diameter) onto prepared baking sheets.

5Sprinkle top of each breadstick with sesame seeds, if desired.

6Place in preheated oven and bake until golden brown, about 18 to 20 minutes. For an extra-crunchy crust and hollow inside, turn the oven off and leave breadsticks in the oven an additional 15 minutes.

1 breadstick contains 67 calories, 5g total fat, 3g saturated fat, 0g trans fat, 36mg cholesterol, 106mg sodium, 5g carbohydrates, 1g fiber, 0g sugars, 1g protein.