YIELD: 10 breadsticks | PREP TIME: 15 minutes, plus 75 to 90 minutes to rise | COOK TIME: 12 to 15 minutes
• ¼ cup warm water (110°F)
• 1 tablespoon honey
• 2 teaspoons active dry yeast
• 1 cup (165 g) blanched almond flour
• ½ cup (60 g) arrowroot starch, plus more for dusting
• 1 tablespoon ground psyllium husks
• ¾ teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 large egg
• 1 tablespoon melted ghee or extra-virgin olive oil, for brushing
1. In the bowl of a stand mixer (or a large bowl if you’re using a hand mixer), use a whisk to combine the warm water, honey, and yeast. Set aside for 5 to 10 minutes, until the mixture is foamy.
2. In a medium bowl, use a whisk to combine the almond flour, arrowroot starch, psyllium husks, and salt.
3. When the yeast mixture is foamy, mix in the olive oil and egg, then add the dry ingredients to the bowl and mix on medium-high speed for 30 seconds, scraping down the sides of the bowl once to make sure that all of the ingredients are incorporated.
4. Scrape down the sides of the bowl with a spatula and gather as much of the dough into a ball as possible. It will be much wetter than a conventional bread dough.
5. Cover the bowl with a tea towel and set it in a warm, draft-free place. Allow the dough to rise for 75 to 90 minutes, checking it after 75 minutes to see if it’s risen. It won’t rise as dramatically as a conventional dough would, but it will have changed, becoming more aerated and a bit larger.
6. Preheat the oven to 425°F. Line a baking sheet with lightly oiled parchment paper.
7. Divide the dough into ten sections. Liberally dust your hands with arrowroot starch, then roll each section of dough into a long skinny stick. The breadsticks will rise when cooked, so make them skinnier than you want the end result to be.
8. Transfer the breadsticks to the prepared baking sheet and brush them with the olive oil or melted ghee.
9. Bake for 12 to 15 minutes, until the breadsticks are golden brown. If not eating right away, store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 4 days. These breadsticks freeze well and can be reheated in a 350°F oven for a few minutes.
Chef’s Tips: After you set the yeast mixture aside to bloom in Step 1, it should get foamy and bubbly. If it doesn’t, you’ll need to start over; it means that your yeast is a dud or the water was too hot.
You can sprinkle the breadsticks with coarse sea salt to add some nice texture and flavor. Use just ½ teaspoon of the salt in the dough and sprinkle coarse sea salt on top of the breadsticks after brushing them with olive oil or melted ghee and just before baking them. You need just enough coarse sea salt to get a crystal or two per bite.
