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The Great Almond Flour Recipe Round-Up: Week 4 Winner

The Great Almond Flour Recipe Round-Up: Week 4 Winner
This marks week 4 of the Great Almond Flour Recipe Round-Up, which means there is less than one week to submit your photos and recipes before the 11:59pm Sunday (3/11) deadline. After 3 weeks of amazing desserts, our judge, Nora from acleanbake.com changed things up a bit with her selection of this delicious breadstick recipe!


Congratulations Julie!


You are the Week 4 winner! You will be receiving a year's supply of almond flour and are automatically a finalist for the $500 Grand Prize!

Want to win, submit your photo and almond flour recipe by clicking HERE.


Gluten Free Garlic Breadsticks //

Yield: 4 breadsticks

Ingredients
  • 1 Tablespoon Honey
  • 3 Tablespoons Very Warm Water
  • 2 teaspoons Instant Yeast
  • 1 teaspoon Apple Cider Vinegar
  • 2 Egg Whites
  • 2 Tablespoon Olive Oil
  • 3/4 Cup Almond Flour which means there is less than one week to submit your photos and recipes before the The Great Almond Flour Recipe Round-Up: Week 4 Winner
  • 3/4 Cup Tapioca Flour
  • 1/2 teaspoon Salt
  • 2 teaspoons Nutritional Yeast which means there is less than one week to submit your photos and recipes before the The Great Almond Flour Recipe Round-Up: Week 4 Winner
    • Garlic Drizzle:
  • 1 Tablespoon Olive Oil
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Salt
Instructions
  1. Prepare the parchment form: Cut a piece of parchment 15" x 8." (See photo instructions below or in the blog post for an easy to follow visual). Fold parchment in half (bring the shorter ends together and crease). Lay flat, pinch about 1/2" upwards on that crease, then fold back and forth to form the first "wall." Repeat this every inch or so until you have four cavities to put the dough into.
  2. Place the form on a on a cookie sheet. A quarter sheet panworks great for this but just about any standard sized pan can work.
  3. Combine honey, water and yeast. Set aside and let it get bubbly and fluffy.
  4. In small bowl, whisk together vinegar, egg whites and oil. Set aside.
  5. In larger bowl, combine the flours and salt, breaking up any clumps.
  6. Pour the yeast and egg mixtures into the flour mixture and stir until well combined. the dough will be more like a batter - pourable, but not runny.
  7. Carefully spoon the batter equally into each of the cavities in the parchment form.
  8. Let rise in a warm place for 20 minutes.
  9. If the dough pushes the outer walls out of place, set something heavy and ovenproof on the edges just beside the outer walls (a ramekin works well) to hold them in place while baking.
  10. Preheat panggangan to 350 degrees F.
  11. Bake for about 20 minutes until golden brown.
  12. Combine the garlic drizzle ingredients and drizzle or brush over hot breadsticks and serve!