Garlic Dill Paleo Breadsticks
Marla Sarris

Garlic Dill Paleo Breadsticks

Breadsticks?! Does that really say bread? Yup! These could have been called Little Ceaser’s Paleo Breadsticks but I became a little Sarris in 2008 and that just doesn’t have the same ring to it. Garlic Dill Paleo Breadsticks are today’s Super Bowl party recipe.

I was inspired by Russ’ popular cast-iron skillet pizza recipe over at The Domestic Man. I came across his recipe and noticed he used tapioca flour for his crust. Jeff & I love my eggplant/almond flour crust pizza and I’ve made fries out of cassava before but I was intrigued by tapioca flour and wanted to play around with it.

Is tapioca flour Paleo?

Mark has written about how tapioca flour is a “safe-starch” a few times over on MDA. It’s a “toxin-free, antinutrient-less, dense source of carbohydrates” that is gluten-free and extremely high in starch. So what does that all mean? Well, that means it’s comparable to eating rice, yams, sweet potatoes or regular ole potatoes. You know, the foods that fall into the grey area of Paleo-land. They’re not quite grains but are definitely plants. (Speaking of sweet potatoes, roast a couple in the oven tonight for an hour or more and throw um in the fridge to prepare for tomorrow’s recipe. You can thank me later.)

Tapioca flour is derived from the cassava root which is pretty much purely starch. In other words, if you’re active and relying on carbs that’s what you’ll get from tapioca flour and cassava. If you’re not active you might not want to try this out. And regardless of which camp you fall into tapioca flour and cassava should be treated as an occasional indulgence.

So why am I using it? Because that’s pretty much what large get togethers are, occasional indulgences. I played around with this recipe and made a few different variations and I figure if you’re trying to stick with healthy Paleo/Primal options and opt out of the processed foods being advertised at every grocery store right now, this is a better option than picking up a bag of potato chips or pretzels to serve to your guests.

Garlic Dill Paleo Breadsticks

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As I mentioned I’ve played around with this recipe a few different ways, trying to achieve the perfect crispy outter shell with an ooey-gooey center and the flavor combination listed in the recipe down below I believe comes the closest.

Previously I experimented with the use of grassfed butter and coconut oil. Using all the ingredients below minus the parmesan cheese and added salt at the end I found that 1/2 cup of coconut milk, 1/4 cup coconut oil and no water or bacon fat made for much too fluid of a consistency. At that point is when I transfered the liquid mixture to an oven-proof skillet and continued baking as I mentioned below. So, just so you know if you come out with a liquid mess, you’ve got a fall back plan, and all hope is not lost.

Feel free to play around with the herbs to your liking. I stuck with fresh dill throughout my testing so I could compare but I can see fresh parsley, cilantro or chives changing up the taste and making just as good of a breadstick.

Garlic Dill Paleo Breadsticks

Ingredients

  • 1/4 cup coconut milk, canned
  • 1/4 cup water
  • 2 tablespoons bacon fat
  • 1/2 teaspoon fine sea salt, plus more for sprinkling
  • 1 1/2 cups tapioca flour
  • 3 tablespoons organic egg whites (or 1 organic egg), beaten
  • 3 cloves garlic, minced
  • 1/4 cup fresh dill, minced
  • 1 teaspoon garlic powder
  • parmesan cheese, shredded optional
  • tomato paste

Directions Serves 4-8

  1. Preheat the oven to 500°F
  2. In a small saucepan combine coconut milk, water, bacon fat and fine sea salt and bring to a simmer over medium-low heat.
  3. Add tapioca flour to a medium-size mixing bowl and slowly pour in hot liquid. Mix to combine and this should create a semi-firm, semi-sticky ball of dough. Allow ball to come to room temperature, lit sit for about 3-5 minutes.
  4. Add beaten egg, garlic, dill and garlic powder to the top of the dough ball and combine well with your hands.
  5. Lay out a roll of parchment paper on a pizza stone or rimmed baking sheet.
  6. With your hands rip off a piece of dough and pull it across the parchment paper. Stretch it out and add more dough to extend the length but flatten it down as low as possible. If you pull it apart simply add more dough to connect it. Repeat this until the dough fills the stone.
  7. Shred parmesan cheese over the top (if using) and sprinkle with a touch of fine sea salt.
  8. Bake for 10 minutes.
  9. Remove from the oven and serve with a bowl of tomato paste for dipping.
  10. Enjoy! :)
To keep this recipe Paleo leave out the parmesan cheese.

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