Gluten Free Breadsticks | Olive Garden Breadsticks
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Yield: 8 breadsticks
Gluten Free Breadsticks are soft and fluffy on the inside and chewy and crusty on the outside. Pair these with Garlic Butter, marinara sauce, or your favorite dipping sauce. These are the perfect dinner side.
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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.
Notes
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.
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