I first saw a recipe for gluten-filled Flaxseed Twisty Sticks on Pinterest last week, and although I've changed several ingredients making my version a completely different recipe, I wanted to make mention of the recipe because it truly inspired me.
Wishing you all a wonderful week!
xoxo,
Megan
Sunflower seed flour *may* work as a substitute for the blanched almond flour, but please understand I haven't tried it myself.
If you are allergic to flax seed, you can try substituting ground chia seed meal for the flax seed meal, and sesame seeds for the whole flax seeds. But again, I haven't tried this recipe with these substitutions, so I can't say for certain if they will work.
There are no substitutions for the coconut flour or the powdered psyllium husk.
Grain Free & Vegan Twisted Flax Sticks
Ingredients
- 2 tablespoons flax seed meal
- ⅓ cup hot water
- 1 ½ cups blanched almond flour, gently packed
- ½ cup tapioca starch
- 2 tablespoons arrowroot starch
- 2 tablespoons powdered psyllium husk
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- ⅓-1/2 cup warm water
- 2 tablespoon whole flax seeds
Instructions
- In a small mixing bowl, combine the flax seed meal and the ⅓ cup hot water. Set the slurry aside to thicken up for at least 5 minutes.
- Preheat the oven to 375 degrees (F) and line 2 large baking sheets with parchment paper or silicone liners.
- In the bowl of an electric mixer, whisk together the blanched almond flour, tapioca starch, arrowroot starch, powdered psyllium husk, coconut flour, baking powder, sea salt, garlic powder, and onion powder.
- Stir in the olive oil and flax seed meal slurry, and then slowly pour ⅓ cup of warm water into the flour mixture and stir until combined.
- Let the dough rest for 5 minutes to allow the psyllium husk powder and coconut flour time to expand and absorb the liquid.
- If the dough is still dry and crumbly, continue to add additional warm water, a tablespoon at a time, until the dough easily comes together to form a workable dough.
- Stir in the whole flax seeds.
- Cover a clean work surface with a large piece of parchment paper and use a rolling pin to roll the dough out in a circle until it’s thinner than ¼ of an inch thick, but thicker than an ⅛ of an inch. The dough should be very easy to work with, but if it starts to stick to your rolling pin, simply place another large sheet of parchment paper on top of the dough, and roll it out between the layers of parchment paper.
- Use a pizza cutter or a large kitchen knife to cut the dough into long strips, that are approximately 8-9 inches long, and ½ inch thick.
- Carefully pick up one of the dough strips, gently twist it 3-5 times, and then place it on one of the baking sheets. Slightly press each end into the baking sheet to prevent it from unraveling. Continue until all of the dough strips are twisted and divided up between the 2 large baking sheets.
- Bake for 15 minutes, and then flip each of the strips over. Bake for an additional 10 minutes or until slightly golden. Cool completely before enjoying.
Abbie @ Needs Salt says
These flax sticks look awesome! Totally going to try making these sometime. Are there any substitutions for powdered psyllium husk?
Pinning!
Megan says
Thanks, Abbie! No, there's no substitute for the powdered psyllium husk - that's what binds everything together!
Cathy says
Mega, these look delicious. But is there any substitute for the almond flour? I try to avoid using it because of my nut-allergic grandson.
Sue G says
Hi Megan,
I am, also, interested in what you. or others in the gluten-free community, think would be a substitute for the almond flour. I have a huge sensitivity to almonds and hazelnuts. I see a lot of recipes made with almond flour or hazelnut flour. Even if you just point me in a direction of what you may think would work, I would be happy to take a chance.
Thanks for your inspiring recipes!!!
Megan says
Hi Sue,
Sunflower seed flour bakes much like almond flour does, although I haven't substituted it in every recipe out there, but it might be an option for you depending on the recipe. What about pecan meal? Pumpkin seed meal, in my opinion, has a very strong flavor, but you might like it used in small quantities? Just an idea. 😉 Good luck! Hope that helps.
Megan
Sue G says
I used sunflower seed flour and the bread sticks are delicious. 100% recommend the sunflower seed flour as a substitution in this recipe! I will have to try them with pecan meal in the future and post about the results. Thank you for the great ideas, they really are appreciated more than you know!
Megan says
Sue, that's GREAT news! Thank you so much for coming back and reporting your results - that will help many others I'm sure. So happy to hear it all worked out and you enjoyed them! 😉
Megan
Martha @ A Family Feast says
Hi Megan - Thanks for the link back to our recipe! Your version of the Twisty Stick crackers look great - in fact, I may try making YOUR version for a family member of our who is on a gluten and dairy free diet. Great job!
Julia @ Swirls and Spice says
These sound wonderful! I look forward to trying them. I know just where to get psyllium husk, and once I do, I'll be set!
Kelli says
Hi Megan!
Just wanted to stop by and say, "Hi!!!" and see how you have been doing these days. It's been a while... I love the look of your new site and your photos make everything look so appetizing! Praying this finds you and your husband and precious girls well! Sending a giant hug your way!
Sandi Gaertner (@sandigtweets) says
These look incredible. Can't wait to try them out.
Vicky says
Wow Megan! These look fantastic! Such a fun idea!
Louise says
Hi, these look fantastic, I always thought tapioca and arrowroot were the same thing. I have a bag of tapioca flour only so will try it with that. Fingers cross it works.
Megan says
Hi Louise,
They are both starches, but act a little bit differently. That said, if you substitute more tapioca starch for the arrowroot starch (in this recipe) it should be fine because it's such a small amount. 😉
Megan
Joy says
Oh my goodness these are delicious!!!!!! My toddler loves them too. Hoping 6yr does as well. Used fine almond meal. Might use less water next time as fairly sticky. Must try sunflower seed version asap as i can't have more than a bite of the nut version. Dying to have more!! Thank you!! Only sad thing is dd can't take to school as its nut free and she hates sunflower seeds. Oh well. Extra yummy snacks for home. 🙂
Megan says
I'm so glad you enjoyed these, Joy! 😉
Joy says
Stayed in the kitchen and made the sunflower seed version! Almost as yum! Stickier. Only needed 1/4c water.
Megan says
Great to know! Thanks for the info, Joy!
Gina says
We loved these, thank you for sharing! And , they looked pretty on the table displayed like you did in the picture.
Megan says
I'm so happy you enjoyed them! Thank you! 🙂
doaa says
Are there any substitutions for arrowroot starch? thanks
Megan says
Hi there, you can try Tapioca Starch.