Homemade low-carb gluten-free breadsticks baked with ReWild CoreBake

Low-Carb Breadsticks

Name: Low-Carb Gluten-Free Breadsticks Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 12-15 sticks
Cuisine: Low-Carb Baking
Ingredients: CoreBake flour blend; Ingredients listed on the recipe page

These breadsticks are a simple, practical bake made with everyday ingredients. The dough can be seasoned to suit your taste. Bake them plain or add garlic powder, dried herbs, black pepper, or your preferred seasoning before baking. Ideal as a side, snack, or addition to soups and salads.

Prep Time

Cook Time

Servings

Difficulty

15 + 10 mins rest

30-45 mins

12-15 sticks

Easy

Prep Time

15 + 10 mins rest

Cook Time

30-45 mins

Servings

12-15 sticks

Difficulty

Easy

Easy Low-Carb Sugar-free Keto Friendly

Low-carb gluten-free breadsticks made with ReWild CoreBake

Low-carb gluten-free breadsticks topped with seeds made with ReWild CoreBake

High-fibre low-carb breadsticks with crispy crust made using ReWild CoreBake

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

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Ingredients

45 g CoreBake
½ tsp fine salt
½ tsp baking powder
Optional: garlic powder; dried herbs; black pepper
2 large egg whites
95 ml warm water
3 tbsp olive oil
🔅 Optional toppings: Flaky salt; Sesame seeds; Parmesan

Nutritional Fact

Nutritional values (total)*

Energy (Kcal): 447.7
Fat: 30.4 g
Protein: 21.9 g
Carbohydrates: 3.7 g; of which sugars: 0 g
Fibre: 38.7 g**

Nutritional values per stick*

Energy (Kcal): 37.3 Kcal
Fat: 2.5 g
Protein: 1.8 g
Carbohydrates: 0.3 g; of which sugars: 0 g
Fibre: 3.2 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

Combine CoreBake, salt, baking powder, and any spices thoroughly.
Whisk the egg whites, water, and oil until fully blended.
Mix until a sticky dough forms.
Let the dough rest for 10 minutes.
Lightly oil your hands and roll into sticks about 8 mm (1/3 inch) thick for softer sticks or 5 mm (1/5 inch) thick for crisp-style grissini.
Place on a parchment-paper-lined tray.
Sprinkle with flaky salt, sesame seeds, parmesan, or any toppings of choice.
Bake at 170°C (340°F) for 40 minutes for crisp grissini, or at 180°C (350°F) for 30 minutes for softer breadsticks.
Turn the oven off, leave the breadsticks inside with the door slightly open for 10–15 minutes.
Cool completely and serve.