Breakfast
Freeflourish
Gluten-Free Savory Pumpkin and Herb Breadsticks
By Freeflourish Editorial TeamPublished Apr 7, 2026 | Updated Jun 30, 2026
American
30 mins
glutenfreegrainfreelowcarbfamilyfriendlyeasysnackbakingfreezablequickrecipes
Gluten-Free Savory Pumpkin and Herb Breadsticks with measured ingredients, 30-minute timing, 12-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
10 min
Cook
20 min
Total
30 min
Servings
12
Difficulty
easy
Cuisine
American
Ingredients
Servings
12
- 1 cup canned pumpkin puree (unsweetened)
- 2 large eggs
- 3 tablespoons olive oil or avocado oil
- 1 teaspoon apple cider vinegar
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon gluten-free, aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional
- coarse sea salt for sprinkling on top
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
-
In a large bowl, whisk together the pumpkin puree, eggs, olive oil, and apple cider vinegar until smooth and well combined.
-
In a separate bowl, combine almond flour, coconut flour, baking powder, baking soda, garlic powder, dried rosemary, dried thyme, sea salt, and black pepper.
-
Gradually add the dry ingredients to the wet ingredients, stirring well until a thick, slightly sticky dough forms.
-
Lightly dust your hands with almond flour and divide the dough into 12 equal portions.
-
Roll each portion into a breadstick shape, about 5 inches long and 1 inch thick, and place them evenly spaced on the prepared baking sheet.
-
If desired, sprinkle the tops with coarse sea salt.
-
Bake for 18-22 minutes or until the breadsticks are golden brown and set.
-
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
-
Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
Storage and Reheating
Store cooled breadsticks in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Freeze for up to 2 months. Reheat in a 300°F oven or toaster oven until warmed through, using clean parchment if needed to protect against gluten cross-contact.
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