These delicious parsley butter breadsticks are perfect to go alongside a soup, stew or just to dip in sauces. Gluten-free, dairy-free and low FODMAP, these breadsticks are such a homely and wintery favourite of mine. The smell of freshly baked bread is totally unbeatable! I love how soft and warm they are especially when they are straight out of the oven! You can fully customise what you use them with, and they are so quick and easy- try them out for yourselves!
It is important that your water is warm, to ensure that it activated the instant yeast. The yeast will really help to give your bread a heartier flavour and fluffy texture, but if you do not have any instant yeast to hand, there are some substitutions you can make! Alternatively, from instant yeast you could use a tsp of baking powder, a 1cm x 1cm3 of yeast cube, or use self-raising flour.
Make sure to mix up your ingredients and keep adding the flour gradually to ensure that you don’t get any lumps or pockets of flour in your mixture! I ended up using the full amount stated in the recipe, but you may find that depending on the gluten free flour blend that you use, you may need to add a little more or a little less. In addition, I recommend using your hands to combine all the ingredients. I find this helpful because it allows me to assess the texture of the dough a bit better than just using a wooden spoon.
This dough may feel different than regular bread dough purely because gluten free flour has a different consistency than regular flour. But after baking, you will hardly be able to tell that these breadsticks are low FODMAP! My family (who all have regular non-low FODMAP diets) loved these breadsticks equally as much as regular breadsticks. So, if this isn’t enough to convince you, give them a try and see for yourself!
What to eat your parsley butter breadsticks with:
- Dipped into soups (check out my carrot and sweet potato soup, or kale, potato and spinach soup)
- Alongside your favourite stew
- Dipped in sauces (I know I love spreading some tahini on mine!)
- Sliced and filled up like a mini sandwich baguette
- Just on their own- I must admit that I did actually end up eating several of these breadsticks just on their own because they are so delicious!
Let me know in the comments how you eat your parsley butter breadsticks!
I add black olives to a few of my breadsticks. I could also recommend that you try adding some of the following flavour bonuses:
- Rosemary
- Olive oil
- Green olives
- Sun-dried tomatoes
- Dairy-free cheese
- Tahini
- Oregano and tomato puree (to get a pizza-stick vibe)
- Cooked bacon
Alternatively, you could try making these breadsticks sweet treats, for example by adding chocolate sauce, chocolate chunks, mixed nuts, peanut butter or maple syrup into your dough. This could then be topped with a melted chocolate drizzle, some chopped nuts or some melted smooth peanut butter. I’m putting some tweaks into the recipe to create the perfect sweet breadsticks, so look out for this when it comes out!
If you don’t have any vegan or dairy-free butter to hand, I recommend substituting this with a tbsp of olive oil. It has a nice light flavour that will compliment the parsley really well. Alternatively, you could opt for a garlic infused olive oil if this doesn’t upset your IBS.
Ingredients: (makes 5)
- 2 cups plain gluten free flour
- 3/4 tbsp instant yeast
- 1 tbsp sugar
- 1 tsp salt
- 3/4 cup warm water
- 1/4 cup chopped black olives
For Topping:
- 3 tbsp melted vegan butter
- handful chopped parsley
Method:
Step 1: in a large bowl, mix 1 cup flour, water, yeast, sugar and salt.
Step 2: keep adding the flour until the dough becomes less sticky and doesn’t get stuck to the sides of the bowl or your fingers.
Step 3: let the dough rest for 20 mins.
Step 4: preheat oven to 180°C and line a baking tray with parchment paper.
Step 5: divide your dough into 5, and roll into long ropes. I add black olives to half of my breadsticks at this point.
Step 6: place your breadsticks onto your baking tray and cover with a towel for 20 mins.
Step 7: Brush with 1 tbsp melted vegan butter and bake in the oven for 20 and golden brown.
Step 8: add your parsley to your melted butter. Mix.
Step 9: brush your breadsticks with your parsley butter when they come out of the oven.
These breadsticks will keep in an airtight container for a week. For longer-lasting freshness, keep them in the fridge and then briefly microwave them when you are ready to eat them!
Send me your images of your parsley butter breadsticks over to my Instagram TheLazyLowFODMAP and make sure to tag me so that I can see them!
