Low carb, keto friendly breadsticks (kritsinia), wheat flour free, gluten-free, sugar-free, yeast-free and also diabetic friendly!
Keto / low carb
These kind of breadsticks "Kritsinia" come from Turin, Italy and their name comes from the word "Grissini".
Italians eat kritsinia as an appetizer and accompany their salads. Greeks love them as well and everyone can find them in all bakeries in many variations.
They're usually covered with sesame seeds or other seeds. I have tried several times to make breadsticks but they didn't have a crunchy texture, which is completely understandable since the flours I use do not contain gluten.
The combination of the ingredients in this particular recipe was what I was looking for! At last crispy breadsticks!
They have a perfect, full taste and this subtle sweetness of the conventional ones, without adding any sweetener.
Of course, olives, some chopped spinach, a small grated carrot, hard cheese or garlic powder can be added to this recipe for extra flavor and color to the breadsticks.
One or two breadsticks with a piece of good cheese and some olives is for me a delicious and easy breakfast.
Keto Gluten-free Breadsticks
Portions: 18
• Ingredients:
100 g / Almond flour
85 g / Coconut flour
30 g / Sunflower flour (Grated sunflower seeds)
20 g / Chia seeds
10 g / Psyllium Hask
1 tsp / Salt
1 tsp / Baking powder
1/2 tsp / Guar gum
3 / Yolks from medium sized eggs
50 g / Cream cheese
1 tbsp / Apple cider vinegar
1/2 tsp / Baking Soda
20 ml / Olive oil
150 - 200 ml / Hot water
Sesame or sunflower seeds (optional)
• Instructions:
1 Mix all the dry ingredients except baking soda.
2 Beat the yolks lightly with the olive oil.
3 Mix the baking soda with the apple cider vinegar and when it foams, add it to the yolk mixture.
4 Combine with the dry ingredients and add the 150 ml of hot water.
The dough should be relatively elastic and like play dough. If it becomes dry and crumbly, add the rest of the water gradually.
5 Let the dough rest for 15 minutes.
6 During this time, preheat the oven at 170° C and prepare a large baking tray or baking sheet, with parchment paper.
7 After this time, form the breadsticks on a silicone surface. Each 18 cm breadstick needs as much dough as a walnut.
8 After placing the breadsticks on the backing pan, wet them with water using a brush.
9 Then roll the bread sticks one by one on sesame or sunflower seeds. The seeds will stick on their surface with some pressure.
10 Place the sticks again on the backing pan and bake for about 30 minutes.
For more crispyness, let kritsinia cool completely after baking, and then bake again for about 30 min at 120°C.
Storage:
Do not store the bread sticks in a closed container or in a plastic bag. Just cover with a kitchen towel at room temperature.
• Serve and enjoy!
Macros for 1 breadstick: (without the seeds)
Protein: 3 g
Carbohydrates (net): 1.7 g
Fat: 7.4 g
Energy: 98 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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