Let the nibbling begin with a batch of my chickpea flour breadsticks! Easy-to-make in one bowl, they are vegan, grain-free, yeast-free, nut-free & gluten-free. Enjoy as a snack or serve with your favorite soups and salads.
- Preheat oven to 425F. Line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk the chickpea flour, salt, and baking soda. If desired, add any optional herbs and spices as well.
- Add the water, oil and vinegar to the bowl. Mix, scraping sides of the bowl, until a cohesive dough forms.
- Divide the dough into 6 equal portions (you can use your kitchen scale, or just eyeball it). Using your hands, roll each portion into a ball (compact it with your hands, for easier rolling in the next step) and place on a very lightly floured (with chickpea flour) cutting board or other work surface.
- Place one dough ball in the center of the board. Roll the dough ball into an even, 8-inch (20 cm) rope. Place on the prepared baking sheet (alternatively, roll each rope in toppings of choice, then place on sheet).
- Repeat with remaining dough balls, spacing the dough ropes a few inches apart.
- Bake in the preheated oven for 13 to 17 minutes until golden brown and the surface appears dry (there may be a few very fine cracks).
- Remove from oven and cool completely on the baking sheet.
Storage: Store the breadsticks in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week (storing the breadsticks in the refrigerator helps to prevent the breadsticks from becoming soft).
- Category: Bread
- Method: Baking
- Cuisine: American
- Serving Size: 1 breadstick
- Calories: 149
- Sugar: 2.5 g
- Sodium: 261 mg
- Fat: 8.5 g
- Saturated Fat: 1.3 g
- Carbohydrates: 13.3 g
- Fiber: 2.5 g
- Protein: 5.3 g
- Cholesterol: 0 mg
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