Ode to the Clove – Garlic Breadsticks


Ode to the Clove

Your fragrent smell

Is known far and wide

My stinky breath

Is hard to hide

I cannot give up

My beloved clove

For garlic, you had me at “hello”

Okay, enough poetry.  I’m here to share a recipe for garlic breadsticks that I tried recently.  The dough has a slight eggy flavor to it, but the breadsticks puff up and are pretty soft and yummy.  My picky eight year old son asked for seconds!


1 c water

1/2 c olive oil

1 1/2 tsp salt

dash of pepper

pinch freshly grated nutmeg

1 c gluten-free flour blend (I used Bob’s Red Mill all-purpose)

2 tsp xanthan gum

4 large eggs

2 T chopped parsley and thyme (or you can use basil, rosemary, etc.)

2 cloves of garlic finely minced

2 T grated parmesan or asiago cheese

Preheat oven to 425F.  Lightly grease two baking sheets.  Mix flour blend with xanthan gum and set aside.  In a medium saucepan combine water, oil, salt, pepper and nutmeg over medium heat until liquid begins to simmer.  Add flour blend to saucepan stirring until dough forms.  Cook for another 2-3 minutes over low heat stirring constantly.  Pour the hot mixture into a food processor and add eggs, herbs and garlic.  Pulse until combined and dough is elastic and smooth.  Spoon mixture into a pastry bag or ziploc bag with one corner cut off.  Squeeze out 7-8 inch long dough lines about 1/2 inch wide onto baking sheets.  Dampen fingers with water to press down ends if necessary.  Sprinkle tops with cheese and bake for 15-18 minutes turning over halfway through cooking process.


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