Gluten Free/ Low Carb/ Snacks/ Vegetarian

Mozzarella Stuffed Breadsticks

Mozzarella stuffed breadsticks using coconut flour as the dough surrounding the strips of cheese.   A great appetiser or snack. 

This is one of my favourite recipes from my coconut flour eBook that is also featured on a couple of coconut flour recipe websites.  These healthy low carb and gluten free version of mozzarella stuffed bread sticks are just delicious served with a side of Marinara sauce too. 

breadsticks

When I baked these the Chief Taster had only returned back from a business trip that Saturday late morning.  He was ravenous since he had been travelling since the early hours and was demanding food.   Since these breadsticks are made with coconut flour and psyllium I had a pretty good idea they were going to be filling.  When I put a couple of sticks on his plate I was met with crys for more.   So I did.  He stopped for a break after three.  After another two he finally declared himself full. 

 

The trick with these is to seal the dough well.  I pressed it together and sealed it with a clean wet finger.  A few sticks still oozed a bit of cheese.  

I also tried these with a different brand of coconut flour and the result was not as good, so it many vary.  I was using a local coconut flour and the dough was not as thick, resulting in only 6 sticks being made.  I am always amazed how there can be a slight variation in results when baking with coconut flour.

A QUICK GUIDE TO THE STICKS

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                                                                             Cut into 8 pieces

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                                                                                 Roll to about 8 inches long

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                                                                              Place a strip of Mozzarella on the dough

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                                                                  Wrap the dough around the cheese and seal well

 

Mozzarella Stuffed Breadsticks
Yields 8
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Ingredients
  1. 1/2 cup (56g) coconut flour
  2. 2 tablespoons (28g) butter, melted
  3. 1 egg
  4. 1/2 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon black pepper
  7. 1/2 teaspoon onion power
  8. 1/2 teaspoon garlic powder
  9. 1 tablespoon (9g) psyllium husk powder
  10. 1 cup boiling water
  11. Eight 6 inch long strips of Mozzarella
Instructions
  1. Pre-heat the oven to 200C/400F degrees.
  2. Mix the dry ingredients in a bowl and combine well.
  3. Add the butter and eggs and mix thoroughly until the mixture looks like breadcrumbs.
  4. Boil the water and add to the mixture a bit at a time, stirring thoroughly until you have a dough.
  5. Cut the dough into eight pieces. Take one of the pieces and roll into a ball. Place this on a strip of parchment paper. Place another strip of parchment paper over the dough ball and roll out into a rectangle about 8 x 4 inches.
  6. Place a Mozzarella strip in the centre of the rolled dough and cover it with the dough like a parcel wrapping! Make sure all the edges are sealed.
  7. Place the breadsticks on a parchment paper lined baking tray.
  8. Bake for 20 minutes, turning over after 10 minutes.
  9. Eat and enjoy!
Notes
  1. Nutritional Info - Per Breadstick 152 Calories, 10g Fat, 7g Protein, 8g Carbs, 4g Fibre, 4g Net Carbs
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11 Comments

  • Reply
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  • Reply
    Eliza
    September 17, 2016 at 9:22 am

    Love these! I have been lucky to find some mozzarella on sale, so I tried this, but how fiddling to roll!!!!

    • Reply
      Angela Coleby
      September 18, 2016 at 6:57 pm

      It’s a fine art but worth it! The first time I made these, the stars must have been aligned as it the dough fitted perfectly. Another time, it was a different case..probably because I used a different coconut flour and rolled it out too thin. The third time I was back on track!

  • Reply
    Lyn Wishart
    June 2, 2016 at 8:32 am

    Just a query about the mozzarella stuffed breadsticks! It says 6 x 6inch strips of moz but cut dough into 8 pieces & wrap each cheese stick with dough like a parcel. I therefore cut 2 extra pieces of cheese & made the 8 rolls but most of the cheese oozed out. I presume they were too small & thin & 6 pieces would be the correct size?

  • Reply
    Elaine @ foodbod
    April 22, 2016 at 6:54 am

    A great outcome from your experimenting 🙂

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