Low-FODMAP Breadsticks

As you know, many of my recipes are inspired by family recipes that I loved as a kid. This one is no different.

My mother always used to make spaghetti and meatballs for special occasions – birthdays, family get-togethers, my last meal before moving to college, etc. It was my favorite dinner (which I replicated last year). However, part of the reason why I loved this meal so much was because of what came with it:

The very best breadsticks, y’all.

They were unbelievably good, and it’s surprising that they were unbelievably easy, too.

As my husband and I ate my low-FODMAP spaghetti and meatballs a few weeks ago, it occurred to me that I could replicate those breadsticks pretty easily – and, now, here we are!

This recipe will make about 16-20 breadsticks, so plan accordingly if you need a different amount. Be aware that butter has daily FODMAP limits, so don’t go overboard when eating these! (Hard to do, I know!)

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Utensils/appliances you’ll need:

  • A large baking sheet
  • A bread knife
  • A small bowl and spoon

The Recipe

Ingredients you’ll need:

  • A package of four gluten-free hot dog buns (We use Schar Gluten-Free Hot Dog Rolls from our local Kroger.)
  • 4 tablespoons unsalted butter
  • A tablespoon garlic oil
  • A sprinkle of parsley per breadstick

Directions:

  • Preheat the oven to 275 degrees.
  • Open each hot dog roll and then cut each half into two-three long strips of bread. Place the strips of bread onto the baking sheet, spaced evenly apart.
  • Melt the four tablespoons of butter. Once completely melted, pour in the garlic oil and stir until combined.
  • Using your spoon, dribble the mixture across each bread slice until each piece is evenly coated in the mixture.
  • Sprinkle parsley lightly across each breadstick.
  • Place the breadsticks in the oven for 45-60 minutes, until golden brown and crunchy.

Like I said, these breadsticks have always been a family favorite. I’m so glad I can still enjoy them now…and you can, too!