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Surprisingly, with all my food related weaknesses, carbs usually aren’t one of them. I eat them everyday and they are a part of my diet, but I rarely CRAVE them. However, I did say rarely… ;) Most of the time I’m actually craving something soft and salty, like a big soft pretzel or pizza dough. Neither of which will a gluten free substitute to the trick.
My original intention with these was to have pretzel bites. I didn’t end up with the pretzel texture I was aiming for, but was pleasantly surprised by the consolation prize of a ‘failed recipe’. And let’s be honest, half of the recipes I end up adoring were once considered a failure. It’s all about perspective!
These bread-stick bites are perfect right out of the oven! If you choose to store them in your fridge (up to 1.5 weeks in a sealed container), plan to warm them for 20 seconds in your microwave before eating. They are best warm! The Hubs and I enjoyed these with a myriad of different dips and thought they went great with all of them – although we had our favorites. But we’ll let you decide for yourself what you like best ;)
GF Bread-stick Bites
1 1/2 tsp instant yeast
1/4 cup warm water
1 cup Pamela’s Pancake and Baking mix
2 tbs oil
Coarse natural sea salt – to taste
Preheat the oven to 350 degrees. Mix all ingredients in a small to medium mixing bowl. Cover a cookie sheet with aluminum foil. Using 1/2 tablespoon of batter, roll a 1″ cylinder and place on the pan. Space at least 1/2″ apart. Cover with coarse sea salt. Place in the oven and bake for 15 minutes.
Makes over 2 dozen 1″ bites.
~Aubree Cherie Davis
This recipe is linked to My Meatless Mondays, Just Another Meatless Monday, Tempt My Tummy Tuesday, Tasty Tuesday, Parade of Food, Slightly Indulgent Tuesday, Real Food Wednesday, Gluten Free Wednesday, I’m lovin’ it Friday, Real Frugal Friday, Friday Favorites, Foodie Friday, Fresh Bites Friday, Fight Back Friday,