Garlic & Flaxseed Breadsticks

Garlic & Flaxseed Breadsticks

By: Rose Marie Jarry, Master Chef at Kronobar


  • 2 ½ cups gluten free flour (My suggestions are pea, quinoa, or broad bean flours.)
  • ¼ cup tapioca flour
  • ½ cup ground flaxseeds
  • 2 tablespoons olive oil
  • 1 tablespoon active dry yeast
  • 1 teaspoon organic cane sugar
  • 1 ½ cups warm water
  • 1 teaspoon red curry paste
  • 4 garlic cloves
  • ¼ teaspoon Celtic salt
  • Ground pepper


  • ¼ cup whole flaxseeds
  • 2 tablespoons cold pressed olive oil
  • 1 tablespoon water
  • 1 teaspoon red curry paste
  • Celtic salt


  1. Add yeast and sugar to 1/2 cup of warm water, whisk and set aside for 15 minutes to activate the yeast.
  2. If you have a standing mixer, place all the ingredients into a bowl except for the water, yeast, and the topping ingredients.
  3. Start mixing slowly using the hook attachment. Gradually add the water and the yeast while continuing to mix slowly for an additional 8 minutes. Depending on which flour you use, the quantity needed may vary. Wait at least 5 minutes into the mixing before deciding. I used broad bean flour, and it remained a little bit sticky. Form a big round ball with the dough and cover it with a bigger bowl, then let it rise for 45 minutes at room temperature.
  4. After the rising time, reform the ball, making it tighter. Cut it into 4 quarters and cut each quarter into 4 pieces.
  5. Lay the whole flaxseeds from the topping ingredients flat and roll each portion of dough into the flaxseeds. Each stick should be about 5 inches long.
  6. Mix the water curry, salt and oil from the topping mix in a bowl.
  7. Lay the sticks flat on a cookie sheet and, with a pastry brush, spread some of the topping mix on top.
  8. First, bake at 375F for 12 minutes, then lower the oven temperature to the lowest setting. (Normally around 200F.) Bake an additional hour. This will dry out the breadsticks without burning them and add crunchiness.
  9. It is also possible to use a dehydrator for the last step. Set the dehydrator to 170F and dehydrate for an hour.
  10. Serve these breadsticks with a Spartan hummus and add a teaspoon of red curry paste to spice things up.