Gluten Free Breadsticks & A Dip

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Sugar-free, Low FODMAP (but limit quality of dip due to chickpeas)
Course Snack
Cuisine British
Keyword breadsticks
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Vicki Montague - the Free From Fairy


  • 125 g Free From Fairy Self-Raising Flour (125g FFF plain flour plus 1 1/4 tsp baking powder if self raising isn't available)
  • Pinch salt
  • 1/8 tsp xanthan gum
  • 5 g olive oil
  • 70 ml water
  • 400 g organic carrots peeled and chopped into thin slices
  • 1 tsp cumin seeds
  • 2 cloves garlic - whole with skin on or garlic oil if low FODMAP
  • 30 ml olive oil plus more for drizzling
  • 200 g chickpeas
  • Juice of 1 lemon
  • Salt and black pepper


  1. Turn the oven on at 220 degrees, 200 degree fan, gas mark 7
  2. Add the carrot slices, cumin seeds and whole garlic cloves to a baking tray and drizzle with olive oil, shaking the tray to coat everything in the oil
  3. Place in the heating oven for around 20-25 minutes until soft and golden
  4. Before starting the breadsticks line a large baking tray, or grease it
  5. Put the dry ingredients into a bowl and stir well to combine
  6. Add the liquid ingredients and bring together into a dough using your hands (see tip above)
  7. Remove cherry tomato-sized pieces of dough from the bowl and roll into a ball
  8. Using the palm of your hand roll the ball out into a long thin stick - I make them around 30cm or to fit my baking tray
  9. Gently move them to the prepared tray and continue until all the dough is used up
  10. Sprinkle with seeds (not sesame if you're avoiding all allergens) or herbs if you like
  11. Add to the oven with the carrots (give then a poke to check if they are soft) and bake for around 10 - 15 minutes depending upon how hard you like them (the longer you leave them, the harder they'll get)
  12. Once you are happy that the carrots are soft and the breadsticks are hard, remove everything from the oven
  13. Allow the carrot mix to cool a little before peeling the garlic cloves and discarding the 'skin' leaving the soft inside
  14. Put the carrots, seeds, garlic (minus skin), 30g olive oil, 200g chickpeas and juice of lemon into a small food processor or blender and combine until smooth
  15. Season to taste and serve. Or store in the fridge for up to 3 days in a sealed container