Breadsticks?! Does that really say bread? Yup! These could have been called Little Ceaser’s Paleo Breadsticks but I became a little Sarris in 2008 and that just doesn’t have the same ring to it. Garlic Dill Paleo Breadsticks are a great Paleo Super Bowl party recipe.
Tapioca flour is derived from the cassava root which is pretty much purely starch. In other words, if you’re active and relying on carbs that’s what you’ll get from tapioca flour and cassava. If you’re not active you might not want to try this out. And regardless of which camp you fall into tapioca flour and cassava should be treated as an occasional indulgence.
Mark has written about how tapioca flour is a “safe-starch” a few times over on MDA. It’s a “toxin-free, a nutrient-less, dense source of carbohydrates” that is gluten-free and extremely high in starch. So what does that all mean? Well, that means it’s comparable to eating rice, yams, sweet potatoes or regular ole potatoes. You know, the foods that fall into the grey area of Paleo-land. They’re not quite grains but are definitely plants. (Speaking of sweet potatoes, roast a couple in the oven tonight for an hour or more and throw um in the fridge to prepare for tomorrow’s recipe. You can thank me later.)
So why am I using it? Because that’s pretty much what large get togethers are, occasional indulgences. I played around with this recipe and made a few different variations. If you’re trying to stick with healthy Paleo options and opt out of the processed foods, this is a better option than picking up a bag of potato chips or pretzels to serve to your guests.
As I mentioned, I’ve played around with this recipe a few different ways, trying to achieve the perfect crispy outter shell with an ooey-gooey center and the flavor combination listed in the recipe down below did the trick.
Previously I experimented with the use of grass-fed butter and coconut oil. Using all the ingredients below minus the parmesan cheese and added salt at the end I found that 1/2 cup of coconut milk, 1/4 cup coconut oil and no water or bacon fat made for much too fluid of a consistency. At that point is when I transferred the liquid mixture to an oven-proof skillet and continued baking as I mentioned below. So, just so you know if you come out with a liquid mess, you’ve got a fall back plan, and all hope is not lost.
Feel free to play around with the herbs to your liking. I stuck with fresh dill throughout my testing so I could compare but I can see fresh parsley, cilantro or chives changing up the taste and making just as good of a breadstick.