Breakfast
Freeflourish
Gluten-Free Savory Pumpkin and Herb Breadsticks
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 7, 2026 · Updated Jun 30, 2026
American
30 mins
glutenfreegrainfreepaleolowcarbfamilyfriendlyeasysnackbakingfreezablehealthyquickrecipes
These gluten-free savory pumpkin and herb breadsticks deliver moist, flavorful, and grainfree snacks perfect for paleo and low-carb lifestyles. Quick to make, freezer-safe, and family-friendly, they’re ideal as a healthy snack, appetizer, or side dish for any meal.
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.
Tips
Allergen Overlap Note
These breadsticks rely on almond flour and coconut flour, so they are not nut-free. Check the pumpkin puree, baking powder, spices, and flours for certified gluten-free labeling, and use a clean baking sheet, parchment, bowl, and measuring tools to avoid contact with wheat flour from other baking projects.
Texture Expectations
Expect a tender, moist breadstick with a lightly crisp outside rather than the stretchy chew of wheat dough. The pumpkin keeps the crumb soft, while almond flour adds richness and coconut flour absorbs moisture, so the dough should feel thick and slightly sticky before shaping.
Dining With Non-GF Family Note
Bake these on fresh parchment and serve them in a separate basket before regular rolls or crackers are placed on the table. If others want wheat breadsticks too, keep spreads, dips, and serving tongs separate so crumbs do not move into the gluten-free batch.
Frequently Asked Questions
- Can I make these breadsticks nut-free?
- The recipe is built around almond flour, but sunflower seed flour can work as a nut-free swap. The color and flavor may change slightly, and the breadsticks may be a little more delicate.
- Why is the dough sticky?
- Grain-free doughs are often softer than wheat doughs. Let the mixture rest for a few minutes so the coconut flour absorbs moisture, then dust your hands with almond flour before shaping.
- Can I freeze them?
- Yes. Freeze cooled breadsticks in a single layer, then transfer to a freezer-safe container for up to 2 months. Reheat gently to restore their soft texture.
Ingredient Replacements
This savory pumpkin breadstick recipe is naturally gluten-free, grainfree, and paleo-friendly. Customize it with these ingredient swaps to meet other dietary needs:
- Eggs: For a vegan alternative, replace eggs with a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes) or commercial vegan egg replacers designed for baking.
- Almond Flour: For a nutfree variation, use sunflower seed or pumpkin seed flour equally; note slight texture and color changes.
- Coconut Flour: Substitute gluten-free oat flour or tapioca flour, adjusting moisture as coconut flour absorbs more liquid.
- Olive or Avocado Oil: Swap with melted coconut oil or neutral vegetable oil for different flavor notes.
- Baking Powder: Always use gluten-free, aluminum-free baking powder; baking soda remains unchanged.
These substitutions preserve texture and flavor while accommodating vegan, nutfree, and other dietary preferences, making the breadsticks versatile and accessible.
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 degrees F oven or toaster oven until warmed through, using clean parchment if needed to protect against gluten cross-contact.
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