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Gluten-Free “Witch’s Fingers” Breadsticks

5 from 1 vote

Looking for a gluten-free, fun Halloween snack? These Gluten-Free “Witch’s Fingers” Breadsticks are it! They look so gnarly and witch-like, and came out better than I had expected – perfect for Halloween!

gluten-free witch's fingers breadsticks on a serving platter

Just the right amount of crunch and texture, these creepy breadsticks are a fantastic addition to your Halloween spread. I’ve been making these for years; way before we had our two children, we started hosting Halloween parties and these breadsticks were always a hit! Over the years they’ve changed a bit – one big way is that I’ve now made them gluten-free – but the essential spirit of them has remained.

Why You’ll Love This Recipe

Not only do these taste yummy, but they will look amazing on your Halloween table spread! The perfect “finger” food, if you will ๐Ÿ˜‰ They are creepy and ugly, and delicious, giving Halloween vibes to all your guests. And they can be made a day in advance and reheated when you’re ready to serve them.

And who doesn’t love a breadstick? These are gluten-free, so they won’t leave you feeling bogged down or add any extra junk along with all that candy your kids are collecting. When you’re hosting a party, dipping foods are always an easy thing to add to your spread.

Ingredients for Gluten-Free “Witch’s Fingers”

ingredients for Witch's Fingers Gluten-Free Breadsticks

To make these witch’s fingers you’ll need the following ingredients:

  • flour: gluten-free flour, such as Namaste brand, and 2 eggs
  • “nails”: pistachio nuts
  • oil & spices: olive oil, garlic powder, salt, pepper

You can use another trusted gluten-free flour as well. I love the pistachios for these; they look so realistic, like green, cracked fingernails, bringing these to next-level gross. Perfect for Halloween!

The rest of the ingredients – the olive oil, garlic, salt, and pepper- will give these your traditional breadstick flavor.

You can feel free to add in fresh herbs, like Italian seasoning, rosemary, or thyme; just know that the look will change, as you will see the green herbs in the breadsticks.

Now, you’re ready to assemble these nasty digits!

How to Make Gluten-Free “Witch’s Fingers”

To make these witch’s fingers, you’ll start by preheating the oven to 350 degrees and lining a cooking sheet with parchment paper. Add the flour to a food processor. Add in the eggs, garlic, salt, pepper, and a drizzle of olive oil, and process for 30 seconds. A ball of dough should form; if it hasn’t formed and the dough is still sticky to the touch, add a heaping tablespoon of flour and process again for 30 seconds.

ball of dough in food processor

Once your ball of dough is ready, add a bit of flour to a clean surface and place your dough on top. Separate it into 12 equal-sized smaller balls of dough and then, using your hands, roll each ball out until it is about 3 or 4 inches in length, about the size of an index finger (use your finger as a reference). If you have extra dough, make a few extra fingers (you should get 12-14 finger-sized breadsticks).

holding the rolled out dough next to my finger for reference of size

Next, use your hands to make slight “bends” in the fingers (again, using your finger as a reference), then use a butter knife or toothpick to make ridges and wrinkles to make them extra realistic. These don’t need to be perfect – the gnarlier, the better!

making ridges on the witch's fingers with a butter knife

Add the “nails” by placing the pistachios at the end of each breadstick, pressing in gently so that it sticks inside the dough.

Lastly, using a pastry brush, brush the olive oil onto each breadstick to coat them. Carefully place them on the prepared baking sheet, and bake for 12 minutes, flipping with tongs about halfway into the cooking process.

If you’d like to get even more of a golden-brown look, you can switch your oven to broil mode for one additional minute. (Don’t leave these unattended because they can burn quickly under the broiler!)

baked witch's fingers breadsticks out of the oven

Allow the breadsticks to slightly cool, then serve with the marinara sauce. Happy Haunting!

Frequently Asked Questions

Question: Can I use regular flour for these breadsticks?

Answer: Yes, you can. They obviously would not be gluten-free, but you can use regular flour and the recipe should work the same.

Question: Can I use something else for the “fingernails?”

Answer: You can use other things like peppers or almonds, but the pistachios, in my opinion, look amazing! Realistic, green, cracked witch nails, which are perfect for Halloween.

Question: Can I make these Witch’s Fingers Breadsticks ahead of time for my Halloween party?

Answer: You can make these up to one day in advance; just store them in the refrigerator in an air-tight container and reheat them in the oven for about 5-7 minutes. Any more than one day in advance and the texture changes and they don’t taste as good.

Enjoy!

Lastly…

If you love fall treats like this try my Candy Caramel Apple Slices Bar, my Pumpkin Chia Pudding, or my Gluten-Free Pumpkin Muffins. And if you make these, please rate this recipe and leave me a comment telling me how you liked them! Your comments mean a lot to me ๐Ÿ™‚

Gluten-Free “Witch’s Fingers” Breadsticks

5 from 1 vote
Recipe by Alessandra Macaluso
Servings

12-14

breadsticks
Prep time

15

minutes
Cooking time

10

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 cup 1 gluten-free flour

  • 2 large 2 eggs, room temperature

  • 1/2 teaspoon 1/2 garlic powder

  • 1/2 teaspoon 1/2 salt

  • 1/4 teaspoon 1/4 pepper

  • 1/4 cup 1/4 extra virgin olive oil, divided

  • 6-8 6-8 pistachios, removed from shell and sliced lengthwise in half

  • 1/2 cup 1/2 marinara sauce, for dipping

Directions

  • Preheat the oven to 350 degrees and line a cooking sheet with parchment paper. Add the flour to a food processor, then add in the eggs, garlic, salt, pepper, and a drizzle of olive oil, and process for 30 seconds. A ball of dough should form; if it hasn’t formed and the dough is still sticky to the touch, add a heaping tablespoon of flour and process again for 30 seconds.
  • Once your ball of dough is ready, add a bit of flour to a clean surface and place your dough on top. Separate it into 12 equal-sized smaller balls of dough and then, using your hands, roll each ball out until it is about 3 or 4 inches in length, about the size of an index finger (use your finger as a reference).
  • Next, use your hands to make slight “bends” in the fingers (again, using your finger as a reference), then use a butter knife or toothpick to make ridges and wrinkles to make them extra realistic. These don’t need to be perfect – the gnarlier, the better! Add the “nails” by placing the pistachios at the end of each breadstick, pressing in gently so that it sticks inside the dough.
  • Lastly, using a pastry brush, brush the olive oil onto each breadstick to coat them. Carefully place them on the prepared baking sheet, and bake for 12 minutes, flipping with tongs about halfway into the cooking process. Allow to cool for 5 minutes, then serve with a side of marinara sauce for dipping. Happy Haunting!

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Namaste Gluten-Free Flour

Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. Sheโ€™s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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