Updated: 16 hours ago

This is a recipe for my gluten free and vegan garlic breadsticks served with a dairy free roasted pimiento and cheese dip

As a child I loved making dips. So naturally I needed to make something to go with the dip. Fried wanton wrappers was a favorite as were any kind of “chips”. Pizza type breadsticks was another favorite. Of course it got easier to simply buy breadsticks than to make them, at least until I went gluten free

Getting “fresh” gluten free (and vegan) breadsticks to buy is almost impossible. My solution? Make my own, et voila, this recipe

This recipe is fried then baked which make’s it more appealing and it is not GREASY! You could flavor, season and shape it to your liking. It is best served within a few hours otherwise it will lose the crunch (I can’t see how it would last a few hours though). If you’re making ahead or just want to keep the breadsticks crispy, store in a warming drawer or your oven on a keep warm setting (usually around 200F)

This dip is dairy free, I use nutritional yeast to get the cheesy flavor and the roasted pimientos to add some depth. I like coconut milk here because it has more body than store bought almond milk for example. Just like the breadsticks, you can definitely add more (or less) seasoning to the dip. If you’re not up to making the dip, a store bought gluten free dip would do

You can bake these breadsticks without frying them. I also have another breadstick recipe that is baked that you can try

As always if you have questions send me a message and I’ll help where I can

Gluten Free and Vegan Garlic Breadsticks
Garlic Breadsticks with a Roasted Pimiento Chessy Dip

Gluten Free and Vegan Garlic Breadsticks Recipe

(with a dairy free roasted pimiento and cheese dip)


The Breadsticks

½ cup brown rice flour

¼ tapioca starch

¼ cup potato starch (not potato flour)

2 tbsp almond flour

½ tbsp psyllium husk powder (or ¾ tsp xanthan gum)

¼ tsp instant yeast

1½ tsp baking powder

¼ tsp salt

¼ tsp of dried basil*

¼ tsp of dried oregano*

dash of cayenne powder (to taste)

3-5 finely chopped garlic gloves (to taste)

95 g of potato boiled and mashed (e.g. russet)

1 tbsp olive oil

1/3 cup coconut milk (more if needed)

1 tsp vinegar

tapioca for rolling out the breadsticks

Oil for frying

*fresh finely chopped basil and oregano can be used

Cheesy Roasted Pimiento and Tomato Dip

4 – 5 large pimiento

160 g tomatoes (diced)

1 small onion (chopped)

4-5 garlic cloves (chopped)

½ tsp salt

2 – 4 tbsp nutritional yeast**

dash of cayenne pepper

2-3 fresh basil leaves

½ – ¾ cup coconut milk

Oil for sauteing

**Adding more nutritional yeast will make the sauce cheesier

Making the Dough

Mix together the dry ingredients until properly combined. Add in the chopped garlic and mix again

Make a well in the center of the dry ingredients and add the wet ingredients all at once. Mix or knead to form a somewhat smooth dough. The dough should be lightly sticky to the touch but firm and easy to handle.

Cover the mixing bowl or wrap the dough tightly in plastic wrap and set aside to rest for at least 15 minutes. You can also refrigerate the dough for several hours or overnight. The longer rest period enhances the flavor of the dough.

After the rest period continue to shaping the dough

If you used a longer rest time, when ready remove the dough from the fridge and allow it to warm up a bit if it is too stiff to work with. There is no need to let it come to room temperature.

Shaping the Dough

Pre-heat your oven to 425F. Line a tray (12” x 8” at least) with parchment paper and set aside

In a skillet heat to moderate some oil for frying, enough to almost cover the breadsticks (a little less that ½” in height)

Prepare a floured surface to make the bread sticks. Since the dough is not very sticky, it should be fairly easy to work with and you should not need a lot of flour to roll it out. You can moisten your hands with oil or water, or dust your hands with some of the tapioca starch to help you handle the dough.

Pinch off a piece of the dough, leaving the remainder of the dough covered while you work. Roll the dough into a smooth ball then roll the ball to form a noodle about 1/2” thick. Cut the noodle into your desired length, I made mini breadsticks each around 3½” long. Place the bread stick on the baking tray and continue until all the bread sticks have been made

Starting with the first one (you can do several at a time without overcrowding) fry the bread sticks until lightly browned on each side. Remove form the oil and drain on paper towel (I place a layer or two of paper towel over the parchment paper in the tray I have prepared and when I’m ready I simply remove the paper towel)

Once you finish frying, place the tray in the oven and bake for 8 – 10 minutes. The breadsticks are done when they have browned

Remove from the oven, allow to cool on a wire rack. Serve warm. If using the same day and within a couple of hours, you can leave the breadsticks on a low keep warm setting in your oven (200F or less and covered with foil).

Best served the same day, otherwise wrap tightly and store in the freezer for an extended period of time

Making the Dip

Pre-heat your oven to 425F

Place the pimientos whole or sliced in half on a baking tray. Bake until the skin is blistered and charred, you may need to turn the pimientos at least once. Remove once sufficiently charred and set aside

Heat a skillet on medium to low heat. Add just enough oil for sauteing. Add the chopped onion and garlic to the skillet and saute on low for about a minute. Add the tomatoes, cover the skillet and allow the tomatoes to cook on low without adding any liquid 8-10 mins. Once the tomatoes are tender and falling apart a bit add the rest of the ingredients. Allow the sauce to simmer for about 5 minutes, do not let it burn, you can add more milk if you prefer a less chunky sauce. Using an immersion blender (or some other type of food processor), blend the sauce to make the dip. You can decide how chunky you want the dip and therefore how long you need to blend

Serve the sauce alongside the breadsticks

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  • Moy's Gluten Free Kitchen

In comparison to store bought snack bars or granola bars, these are healthier, delicious, filling and far less expensive!

The Benefits of Eating Nuts and Seeds

As a whole eating nuts and seeds can be very satisfying and they are packed with a variety of nutrients, protein, fiber and powerful antioxidants (once you can have them).

There is research suggesting that the nutrients in nuts can have a protective effect on heart health, diabetes prevention, cancer, neuro-generative diseases and further may be helpful for weight loss or maintenance.

Seeds are said to contain a surprising amount of nutrients including essential fatty acids like omega-3, protein, fiber and a range of healthy antioxidants.

I am only restating what I have found in my online research, you must decide whether you agree or not. However, based on that information, it is safe to say that this recipe makes a better for you snack bar.

What if you cannot have nuts?

If you are allergic to nuts, you can use a variety of seeds. There is even allergen-friendly sunflower butter which can be used in place of peanut butter. You may need to vary the amount of milk you use but the recipe itself works well with substitutions

Health Benefits of Dark Chocolate

My recipe also includes dairy free dark chocolate chips. Chocolate is made from the seed of the cacao tree and cocoa is rich in flavanols, which are plant chemicals loaded with nutrients that can positively affect your health. In fact, quality dark chocolate is rich in fiber,

iron, magnesium, copper, manganese and a few other minerals. Dark chocolate is also loaded with organic compounds which include polyphenols, flavanols and catechins, that function as antioxidants.

Dark chocolate might help to protect your heart, reduce the risk of diabetes and lower blood pressure.

Even while I'm saying that this bar is better for you, especially in comparison to store bought bars, I am not giving you medical advice, nor am I suggesting that you can binge on them without consequence. Your health is your responsibility, my bars just makes that task 'sweeter"

Other Snack Bar Recipe

You can also try my refined sugar free snack bar, which has slight variations to this recipe.

Hope you enjoy this recipe! Leave me a comment or contact me if you have questions

Delicious Nuts and Seeds Snack Bar
Gluten Free and Vegan Peanut Butter Snack Bar

Gluten Free and Vegan Peanut Butter Snack Bar Recipe


1 cup rolled oats

¼ cup of unsweetened cocoa powder

¾ cup coarsely ground nuts and seeds*

¼ cup chocolate chips (I used 65% dark and dairy free)

1½ tbsp flax meal (ground flax seeds)

¼ cup peanut butter (or other nut butter)*

¼ – ½ cup coconut milk (add a little at a time)*

pinch of salt

2 tbsp brown or coconut palm sugar (optional)


Any combination of nuts and seeds can work e.g. almonds, walnuts, sunflower seeds. I’ve also used dried fruits like cranberries

The peanut butter I used was sugar and salt free with no added vegetable oils. If you are using peanut or other nut butter with sugar and salt etc. add the nut butter before adding the salt or sugar suggested in the recipe. Taste and adjust accordingly

You can use more peanut butter than is specified in the recipe. If you do, you will need less coconut milk. Whatever you decide add the milk a little at a time until the mix is sticky enough to hold together. It’s possible that you may need more milk than is stated


Preheat the oven to 350 degrees F. Line the bottom of a baking tray with parchment paper allowing the paper to overhang from the sides. Set aside.

In a large bowl, combine until evenly mixed the oats, cocoa powder, mixed nuts/seeds, chocolate chips and flax meal. Set aside.

Add the peanut butter to the dry mix (as per recipe or more, see notes above) and combine until it’s evenly distributed. Add the milk, a little at a time kneading it into the mixture until it all sticks together and can form a ball. Taste for salt and sugar, add if desired. Leave the mixture to rest for about 5 minutes. After the 5 minutes and only if necessary you can add a little more milk so the mixture is decidedly sticky and holding together

Spread the mixture evenly into the prepared baking tray. Press down firmly and smooth with a pastry roller or a flat sided object to the desired thickness. Bake in the oven for 8 – 10 minutes or until it is just set.

Remove from the oven and allow to cool in the pan for about 5 mins. Hold onto the parchment paper and lift the entire sheet out of the pan and place on a wire rack to cool completely before cutting into squares. Store in an airtight container (refrigeration storage works best for me)

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  • Moy's Gluten Free Kitchen

Updated: 16 hours ago

There are times when you just want something indulgent to eat. Baked donuts (doughnuts) are awesome and I have a few recipes for those (below). Fried donuts though may not be great for the waistline but they just taste so good!

When I was younger I would buy a box of donuts almost every week. Sure I could and I did make them at home every now and then but I loved the convenience and the taste of these donuts. The outside was lightly crisped and the inside was somewhere between a cookie and a cake, just fluffy enough. These donuts are the closest I've come to replicating that taste and texture.

The little bit of yeast here I believe makes a difference as well as resting the dough. Of course frying instead of baking will also change the texture.

This recipe is for donut holes but I have also made free hand mini donuts. When I pinch pieces of the dough off, I lightly knead to form a smooth ball. Then I flatten the dough to about 2" in diameter and with my finger poke a hole in the center. I widen the hole by making a circular motion with my finger. I may flip the donut to the other side to even out the hole.

Go ahead and try my recipe for these Gluten Free and Vegan Orange Vanilla Donuts. I always appreciate feedback and if you have questions please message me.

One more thing if you prefer a baked donut try one of my other recipes (below), the liquid to flour ratio will be different


Recipe for Baked Gluten Free and Lemon Vanilla Donuts

Recipe for Baked Gluten Free and Vegan Chocolate Blender Donuts

Recipe for Baked Gluten Free and Vegan Red Velvet Donuts

Simple powdered sugar to dress these fried orange donuts
Gluten Free Vegan Orange Vanilla Donut (Doughnut) Holes
Assorted shapes of these mini donuts
Mini Gluten Free Vegan Donuts (Doughnuts)

Gluten Free and Vegan Orange Vanilla Fried Donuts (Doughnuts) Recipe


½ cup brown rice flour*

2 tbsp potato starch*

2 tbsp tapioca starch*

¼ cup almond flour

1 tsp xanthan gum (omit if in your blend)

¼ tsp salt

¼ cup white sugar

1 tbsp brown sugar

1 tsp baking powder

½ tsp yeast

½ tsp vanilla extract

1 tbsp coconut oil

2 tbsp freshly squeezed orange juice

½ cup coconut milk

1-2 tsp of orange zest

Tapioca starch to shape the dough

Oil for frying

*You can replace these ingredients with a 1 to 1 or a light flour blend as opposed to a bread mix

Orange Glaze

½ cup powdered sugar

2 tbsp fresh lemon juice


In a mixing bowl add the dry ingredients and stir to combine

Add ¼ cup of the coconut milk and the rest of the ingredients. Mix or blend adding more coconut milk a little at a time, until you have a somewhat smooth dough (you may need a little less or more coconut milk than specified in the recipe). The dough should feel fluffy, moist and be fairly easy to handle

Prepare a surface to roll out the dough, dust with a little of the tapioca starch

Pinch off pieces of the dough to form round balls, around 1½ in diameter. If the rounds are too big the outside will brown too much before the insides are cooked. Roll the balls in your hand or on your work surface until smooth. Set aside and continue with the rest of the dough. Let the rounds rest for 30 minutes (this is optional, but it helps with the final texture of the donuts)

Toward the end of the rest, heat to moderate a pot or skillet with oil for deep frying

When the oil is ready starting with the first ball, fry the donuts a few at a time without crowding the pot. Turn each donut so that it can brown evenly on both sides. You want a nice medium to deep golden brown colour, do a test donut so you can figure out how long you want to fry it for.

Once fried, drain the donuts in a dish lined with paper towel. Let the donuts cool before coating with the orange glaze.

To make the Orange Glaze add the orange juice to the powdered sugar and stir until all of the sugar has been incorporated. The glaze should be thick but pourable. Allow the glaze to set for a few minutes before serving

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