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!)
Utensils/appliances you’ll need:
- A large baking sheet
- A bread knife
- A small bowl and spoon
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
- 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!