Gluten Free Breadsticks are so fluffy on the inside and delicious everywhere in-between.
These breadsticks come hot out of the oven and get a dousing of warm garlic butter and chopped parsley. Also, they only take 20 minutes to rise so even if you're running a little late for dinner you can still make these and have homemade gluten-free breadsticks in no time.
Use these breadsticks as a vessel for dips, paired with soups or chili's, or to go alongside any dinner as a side. Serve with my Olive Garden Salad Recipe for the ultimate pairing.
Jump to Recipe
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links for products I use and love. You can read my full disclosure here. All thoughts and opinions expressed are my own. Thank you for supporting Wonders of Cooking so that I can continue to provide you with free gluten-free recipes.
Looking for more Gluten-Free Baked Goods?
- Gluten Free Dinner Rolls - Soft and Fluffy
- Honey Oat Bread
- Cheddar Bay Biscuits - Red Lobster Copycat
- Gluten Free Sandwich Bread - Easy, Quick Fix Recipe
- Gluten Free Cornbread
- Gluten Free Sourdough Bread Recipe | Dutch Oven Method
What Makes Gluten Free Breadsticks So Good?
- They are fluffy and soft on the inside and crusty and chewy on the outside.
- Uses pantry staple ingredients. You likely already have them on hand.
- Only takes 20 minutes to rise, making these not much of a time commitment
- Garlic buttery deliciousness
- Goes with everything
- You can make a double batch and freeze half, that way you can have gluten-free breadsticks ready to go in your freezer for another meal. Talk about treating yourself.
Ingredients:
For the Gluten Free Breadsticks:
(Yeast Proof)
- 1 packet Fleischmann's Rapid Rise Yeast
- Light brown sugar
- Warm water between 100-110 F.
(Dough)
- High quality gluten-free all purpose flour containing xanthan gum. I've tested both King Arthur's GF Measure for Measure and Bob's Red Mill GF 1:1 (the blue bag, not the red bag.)
- Xanthan Gum. We use extra in this recipe to help give the breadsticks more of an elasticity you would expect from a glutinous breadstick.
- Baking powder
- Egg
- Apple cider vinegar
- Melted butter
- Neutral oil such as canola oil, avocado oil, etc.
- Salt + coarse salt for sprinkling over top
For the Garlic Butter:
- Unsalted butter
- Minced garlic
- Fresh minced parsley
- Parmesan cheese for serving
How to Make Gluten Free Breadsticks:
Yeast Proof:
- Combine ingredients in a small mixing bowl. Whisk until the yeast is dissolved. Then, set bowl aside and let stand for 5-10 minutes, until frothy on top.
For the Gluten Free Breadsticks:
- Prepare a large cookie sheet with parchment paper or a silicone mat, or by greasing with butter or nonstick cooking spray. Set aside.
- To a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment, add all of the dry ingredients except for the coarse salt. Then, mix until combined. I use an electric handheld mixer.
- Once the yeast has proofed, pour it into the bowl with the dry ingredients and beat on low speed.
- Add in the vinegar, egg, and slightly cooled melted butter. Mix until incorporated, about 1-2 minutes. Then, beat an additional 4 minutes on medium-high speed.
- Meanwhile, spread a light dusting of gluten-free flour onto the countertop.
- Gather the dough into a ball and place on the floured countertop. Using a dough cutter, divide the dough into eight equal portions. Tip: If you want to be precise, you can weigh each portion on a scale. Roll each of the portions into a rope about 6 inches long. My dough cutter is conveniently 6 inches, so I used it as a guide.
- Place the ropes of dough onto the prepared cookie sheet, spaced apart 2 inches. Brush with oil and sprinkle with coarse salt. Allow to rise in a warm place for 20 minutes. I always place dough underneath the light of my stove top.
- Halfway through the rise time, preheat the oven to 350 F.
- Bake for 15-20 minutes. If the breadsticks are not getting golden brown, brush with melted butter and bake the last 5 minutes. You can also broil on Low for 2-3 minutes - just keep watch so they don't get too brown.
For the Garlic Butter:
- Meanwhile, melt butter in a small saucepan over the stove. Add in the minced garlic and fresh parsley, and heat for 1-2 minutes. Keep warm until ready to serve.
To Serve:
- Remove the breadsticks from the oven and brush with the Garlic Butter. Sprinkle with Parmesan cheese. Serve hot, along with any remaining Garlic Butter or additional dipping sauces such as marinara.
Equipment:
Working with gluten-free dough can be a little tricky. A stand mixer or handheld electric mixer is required for this recipe in order to properly work and aerate the dough. Parchment paper is always recommended when working with gluten-free dough.
In addition, I use a dough cutter to divide the dough into eight portions as well as to measure the dough into 6-inch long ropes.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat: Heat the oven to 350 F and cook the breadsticks for 10 minutes or until warmed through.
You can also double this recipe and freeze the leftovers so that you can have gluten-free breadsticks ready to go in your freezer. To freeze: Place breadsticks in a single layer on a cookie sheet and flash freeze for 20-30 minutes, then place in a gallon storage bag and freeze. To reheat: Heat oven to 425 and bake 6-10 minutes, or until warmed through.
Additionally, you could freeze these breadsticks without baking them (I.E freeze after rolling into ropes). Simply place in a single layer on a cookie sheet and flash freeze for 20-30 minutes, then place in a gallon storage bag and freeze. When ready to cook: Place on a greased cookie sheet and allow to thaw/rise for 30 to 60 minutes. Meanwhile, preheat oven to 350 F. Bake for 15 to 20 minutes, and immediately brush with melted Garlic Butter.
What to Serve with Gluten Free Breadsticks:
If you ask me, I think almost every dinner could use breadsticks - unless it's a sandwich or something. I mean, even pizza goes with breadsticks, and that's two starches.
- Olive Garden salad, or other salad
- Salmon or other seafood dishes (think shrimp, mussels, etc.)
- Pasta dishes
- Hot dips (spinach & artichoke, pizza, taco, etc.)
Sauces for breadsticks:
- Garlic butter
- Marinara sauce
- Alfredo sauce
- Queso
- Bread dipping oil
Have you tried these Gluten Free Breadsticks? Leave a 5-Star Rating Below!
Gluten Free Breadsticks | Olive Garden Breadsticks
Your rating helps support the making of more tested, delicious gluten-free recipes.
Equipment
- stand mixer optional
Ingredients
For the Gluten Free Breadsticks:
(Yeast Proof)
- 1 packet of Fleischmann's Rapid Rise Yeast
- 2 tablespoon light brown sugar
- ⅔ cup warm water (between 100 and 110 ℉) I use a meat thermometer to take the temp
(Dough)
- 2 cups High quality gluten-free all purpose flour containing xanthan gum I've tested this recipe with both King Arthur's GF Measure for Measure and Bob's Red Mill GF 1:1 (the blue bag, not the red)
- 1 teaspoon additional xanthan gum
- ½ teaspoon baking powder
- 1 large egg
- 1 teaspoon apple cider vinegar
- ⅓ cup melted butter
- 1 teaspoon salt
- 1 tablespoon neutral oil for brushing I used canola
- course salt for sprinkling
For the Garlic Butter:
- 4 tablespoon unsalted butter
- 1-2 teaspoon garlic (or 1-2 cloves, minced) minced
- 1 tablespoon fresh parsley minced
- 1 tablespoon grated Parmesan cheese for serving
Instructions
For the Yeast Proof:
- Combine ingredients in a small mixing bowl. Whisk until the yeast is dissolved. Set bowl aside and let stand for 5-10 minutes, until frothy on top.
For the Gluten Free Breadsticks:
- Prepare a large cookie sheet with parchment paper or a silicone mat, or by greasing with butter or nonstick cooking spray. Set aside.
- To a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment, add all of the dry ingredients except for the coarse salt. Mix until combined. I use an electric handheld mixer.
- Once the yeast has proofed, pour it into the bowl with the dry ingredients and beat on low speed. Add in the vinegar, egg, and slightly cooled melted butter. Mix until incorporated, about 1-2 minutes. Then, beat an additional 4 minutes on medium-high speed.
- Meanwhile, spread a light dusting of gluten-free flour onto the countertop.
- Gather the dough into a ball and place on the floured countertop. Using a dough cutter, divide the dough into eight equal portions. Tip: If you want to be precise, you can weigh each portion on a scale. Roll each of the portions into a rope about 6 inches long. My dough cutter is conveniently 6 inches, so I used it as a guide.
- Place the ropes of dough onto the prepared cookie sheet, spaced apart 2 inches. Brush with oil and sprinkle with coarse salt. Allow to rise in a warm place for 20 minutes.
- Halfway through the rise time, preheat the oven to 350 F. Bake for 15-20 minutes. If breadsticks are not getting golden brown, brush with melted butter and bake the last 5 minutes. You can also broil on Low for 2-3 minutes - just keep watch so they don't get too brown.
For the Garlic Butter:
- Meanwhile, melt butter in a small saucepan over the stove. Add in the minced garlic and fresh parsley, and heat for 1-2 minutes. Keep warm until ready to serve.
To Serve:
- Remove the breadsticks from the oven and brush with the Garlic Butter. Sprinkle with Parmesan cheese. Serve hot, along with any remaining Garlic Butter or additional dipping sauces such as marinara.
Leave a Reply