Recipe Image
Carol Kicinski
Do you miss having breadsticks as an appetizer with dinner since going gluten-free? Here’s a fabulous recipe that’s sure to satisfy your cravings!

Never skip appetizers again with these GF breadsticks

Author Byline Image   People ask me all the time if I miss gluten. I always tell them “no!” After all, who misses migraine headaches, itchy skin, and swollen joints? Certainly not me!
   Of course they are talking about the food – don’t I miss bread, or cakes, or pasta and such? The answer is still “no” simply because I can have great gluten-free breads, cakes, pasta, and such.
   A while back, however, I did find something that I missed – breadsticks. I was having Sunday dinner for the family and thought that breadsticks would make the perfect complement to what I was making. So I ran to the store and bought a box of gluten-free breadsticks. Looking at the box, they looked perfect. I was happy with the find and didn’t give it another thought until I opened the box just before we sat down to dinner.
   Well, the word “breadstick” was very misleading – as was the photo on the box. There was nothing stick-like
Gluten-Free Bacon & Cheese Breadsticks
Makes 12
1 (7.5 ounce) box Chebe Garlic-Onion Breadstick Mix (or other gluten-free breadstick mix)
2 tablespoons olive or vegetable oil
1 cup shredded sharp cheddar cheese
2 large eggs
¼ cup water
½ cup grated Parmesan cheese
1 teaspoon garlic powder
6 slices bacon, cut in half
   Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicon baking mat.
   In a mixing bowl, combine the breadstick mix, olive oil, cheddar cheese, eggs, and water. Dump the mixture onto a clean work surface and knead until smooth. Divide the mixture into 12 equal portions and roll into sticks about 7 or 8 inches long. Place the breadsticks on the prepared baking sheet and bake for 20 minutes.
   Combine the Parmesan cheese and garlic powder on a plate. Wrap the breadsticks with the bacon, gently stretching the bacon as you do. Roll the breadsticks in the Parmesan mixture, return to the baking sheet and bake for another 20 minutes or until the bacon is cooked and the breadsticks are crisp.
about them. They were about 2 inches long. Maybe “breadthumbs” would have been a more appropriate title (although from a marketing standpoint, I totally get why someone would not want to call their product “breadthumbs”.)
   I’m not one who likes to “miss things” so the other day I went into the kitchen and made some gluten free breadsticks. It was easy enough, Chebe sells Garlic-Onion Breadstick mix and it couldn’t be easier to prepare and are
indeed quite tasty. (You can use your favorite gluten-free breadstick mix, I just prefer to use the Garlic-Onion variety for this recipe.)
   But I wanted to put my own spin on these breadsticks so I decided that bacon and cheese would be the perfect way to jazz them up. Yea, I said bacon and cheese. Seriously? How can that be anything but fabulous?