Published: · Modified: by Christine · This post may contain affiliate links · 150 Comments
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Brushed with a dab of olive oil and sprinkled with Italian seasoning, if you want delightfully seasoned gluten free breadsticks that are as easy to make as they are to enjoy, these soft breadsticks are it.
Hungry for more gluten free rolls? Check out these gluten free dinner rolls, these oatmeal rolls and these gluten free yeast rolls in under an hour!
Jump to:
- Just Like Olive Garden Breadsticks
- How to Make Gluten-Free Bread Sticks
- Toppings for Homemade Gluten Free Breadsticks
- Pro Tips for this Gluten Free Breadstick Recipe
- Gluten-Free Breadstick FAQs
- Recipe
Just Like Olive Garden Breadsticks
Sometimes we don't have time for yeast bread baking... something quick is in order. Usually a quick biscuit or roll or something yeast free perhaps.
Breadsticks, or any other yeast bread, are not usually the ones to turn to for a ‘quick and easy bread recipe to make when you’re in a rush.’
Yeast breads take time and lots of work. Otherwise it would be called a quick bread right?
Not true!
These gluten-free garlic breadsticks are truly on your table in under 45 minutes! Plus, gluten free or not, they rival ANY you’d find in a restaurant. They’re incredibly soft with a mouthwatering texture that tastes like a true Olive Garden breadstick.
And did I mention how easy they are to make?
I made these gluten free breadsticks twice in a span of about an hour and a half. They probably could have been made in even less time, but the first time I had a slight change of plans (as in sometimes you run out of ingredients!). So making more flour blend took up a few minutes.
But once you have all your ingredients ready, the rest is just measuring and mixing.
Ingredients & Substitutions in Homemade Gluten-Free Breadsticks
Dry Ingredients:
- Gluten Free Flour Mix - the mix used in the recipe is this gluten-free flour blend. Without the presence of gluten, the flour blend has to be balanced with the right amount of flours to starches so you don't end up with a breadstick that's more like a cracker. This is a mix with brown rice flour, white rice flour, corn starch and tapioca starch (also called tapioca flour). Other mixes may work but they have not been tested.
- Granulated Sugar - regular granulated sugar was used in this recipe, but Swerve granular sweetener can be used as a substitute.
- Baking Powder - there is no substitute for the baking powder.
- Salt - the salt may be cut down if you are following a low salt diet.
- Xanthan Gum - as a binder and thickener, this is a necessary ingredient, chia or flax seeds may be substituted. See the box below for more about xanthan gum.
- Active Dry Yeast - instant yeast may be used in place of the active dry yeast.
- Italian Seasoning - Italian seasoning is for the topping and may be omitted or substituted.
- Coarse Salt - this may be omitted or substituted.
More on Xanthan Gum
Another key component to a good breadstick is xanthan gum. This breadstick dough needs a binder. In some of my other gluten free bread recipes, I don't use it and use a substitute for xanthan gum instead, but with rolls and these breadsticks, where the results are in individual servings, xanthan is the best at mimicking that bread texture that I'm looking for.
You can check out more info about substituting xanthan gum here: Gum Substitutes
Wet Ingredients:
- Warm Water - there is no substitute for the water.
- Olive Oil - vegetable oil or extra virgin olive oil may be used in a pinch.
- Egg - an egg substitute like chia seed or a flax egg may be substituted.
- Apple Cider Vinegar - there is no substitute for the apple cider vinegar.
Measurements for each ingredient are in the recipe card below.
How to Make Gluten-Free Bread Sticks
Step one: Mix the granulated sugar with the warm water. Add the active dry yeast and let it proof. (If using instant yeast, skip this step and add the yeast in with step two.)
Step two: In a large bowl of a stand mixer, add the dry ingredients and mix.
Step three: To the large mixing bowl, add the egg, olive oil, apple cider vinegar and proofed yeast.
Step four: Mix the batter on low speed using the paddle attachment for 30 seconds to combine. Scrape down the bowl.
Step five: Mix the batter on medium speed for 3 minutes. The breadstick dough will be like thick cake mix.
Step six: Spoon dough into a pastry bag without the coupler or a gallon size plastic bag with a ¾ inch hole cut out of the corner.
Step seven: Pipe breadstick dough onto a large baking sheet lined with parchment paper.
Step eight: You'll end up with 12 breadsticks, each about 7 inches long. Let rise for 10 minutes.
Step nine: Bake for 15 minutes or until barely golden brown. Use a pastry brush to brush each one with olive oil.
Step ten: Sprinkle each one with Italian seasoning and coarse salt. Serve warm.
Toppings for Homemade Gluten Free Breadsticks
If you'd like something different from the brush of extra virgin olive oil and Italian seasoning on top of these soft breadsticks, here are some equally delicious topping ideas:
- Garlic powder
- Garlic salt
- Parmesan cheese (this brand is dairy free)
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Use vegan butter and make garlic butter
Serving Ideas
Serve these gluten-free breadsticks alongside any meal, but don't forget the plates of marinara sauce and alfredo sauce for dipping.
Pro Tips for this Gluten Free Breadstick Recipe
Room Temperature Ingredients
Allow all of your ingredients to come to room temperature (exception would be the water where it needs to be 100F). Room temperature ingredients mix better.
Use a Stand Mixer
Stand mixers are one of my top 3 favorite kitchen appliances. There’s just so much to love about them – they’re big, efficient and they do all the hard work for you. With this breadstick recipe, you just add the ingredients and turn it on. Let it mix for 3 minutes. Done.
Use a Plastic Bag for ‘Piping’ the Dough
This is a little trick to making breadsticks that was a complete game changer for me. Take a plastic baggie (gallon size is perfect) and add the dough in the bag. Cut of about ¾ inch at a corner. Then simply ‘pipe’ 7 inch long tubes onto your pan. This little trick results in uniform breadsticks that bake evenly and look amazing.
Storing, Freezing and Rewarming
As with most gluten free breads, storing your freshly baked bread for anything more than 1 day can be tricky. But good news, these breadsticks have a longer shelf life than most! Just wait until they are completely cool and then wrap them well in plastic wrap or an airtight container. They can be stored at room temperature for 2 days. Any longer than that and you’ll need to stick them in the freezer.
Either way, you'll need to wrap them in foil and warm in a 250F oven for about 10 -15 minutes before serving them.
Gluten-Free Breadstick FAQs
Does Bob's Red Mill gluten free flour mix work in this recipe?
The results with Bob's Red Mill cup for cup flour mix are not reliable so I do not recommend it. Note that it does contain xanthan gum already so do not add any additional.
Can I use single gluten free flours like almond flour or even chickpea flour in this breadstick recipe?
This recipe was developed with a gluten free flour mix. I would not recommend using other flours as they may not produce the same result.
How would I use instant yeast in the recipe?
To use instant yeast instead of active dry yeast, add the yeast in with the dry ingredients and then add the warm water in with the wet ingredients.
Can I double the recipe?
Instead of doubling the recipe, make two batches of these breadsticks side by side.
Can I use Bob's Red Mill egg replacer in this breadstick recipe?
Unfortunately Bob's Red Mill egg replacer does not work. For another egg substitute option, try one of these egg substitutes.
Did you make and love this recipe? Give it your review and 
rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!
Recipe
Soft Gluten Free Breadsticks: Ready to Eat in 45 Minutes
Served warm, these gluten free breadsticks taste just like they came from a restaurant. No one will even know they're gluten free!
4.44 from 144 votes
Print Pin Rate
Course: Appetizer, bread, Side Dish, Snack
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 18 minutes minutes
Cook Time: 16 minutes minutes
Rise time: 10 minutes minutes
Total Time: 44 minutes minutes
Servings: 12 breadsticks
Calories: 304kcal
Author: Christine
Ingredients
- ⅔ cup water warmed to 100F
- 2 ¼ teaspoons active dry yeast
- 30 grams granulated sugar about 2 Tablespoons
- 260 grams gluten free flour blend about 2 cups
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 large egg
- ⅓ cup olive oil
- 1 teaspoon apple cider vinegar
Topping
- 1 Tablespoon olive oil
- Sprinkling of Italian seasoning
- Sprinkling of coarse salt
Instructions
Prepare a baking sheet by lining it with parchment paper and brushing it with a dab of olive oil. Set aside.
To the warm water, add in the yeast and granulated sugar and mix well. Set aside to proof for 5 minutes.
While the yeast is proofing, in the bowl of a stand mixer, add flour blend, xanthan gum, salt and baking powder. Mix until incorporated.
Add the egg, olive oil, apple cider vinegar and yeast mixture to the flour mixture.
Mix on low speed for 20 seconds. Stop the mixer and scrape the batter down.
Turn mixer to medium speed and mix for 3 minutes.
Scoop dough into a gallon size plastic baggie and cut a ¾ inch wide hole in a corner of the bag.
Pipe 12 breadsticks onto the prepared pan in 7 inch long tubes.
Set pan in a warm place to rise slightly, about 10 minutes.
While breadsticks are rising, preheat oven to 350 F.
Bake for 15 – 18 minutes or until the tops are golden brown.Remove from the oven and set aside to cool slightly.
Brush each breadstick with olive oil and sprinkle with Italian seasoning and coarse salt.Serve warm.
Video
Notes
- Ingredients should be at room temperature, except warm water.
- Make sure to proof the yeast before adding it to the recipe.
- Use a plastic baggie to act as a 'piping bag' for uniform size breadsticks.
- Serve warm.
- Do not double the recipe - if you want more breadsticks, make 2 batches, side by side.
- Use the flour blend recommended in the recipe for best results
- Updated 8/15/2023 with better pictures and clearer directions.
Nutrition
Serving: 1g | Calories: 304kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 220mg | Potassium: 75mg | Fiber: 6g | Sugar: 6g | Vitamin A: 40IU | Calcium: 49mg | Iron: 1.7mg
Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!
Pictures below from original post in 2018.
Reader Interactions
Comments
Linda
looks great, what is the GF flour mix you are using?
Thank you!
Reply
C.J. Brady
Hi Linda,
Thanks for asking!
Here it is: https://zestforbaking.com/how-to-make-gluten-free-bread-flour-mix
~Christine
Reply
Ashley
Do you still need to add xanthan gum and baking powder if it is already in the gluten free baking mix?
Reply
Christine
Hi Ashley,
So normally, no, if you use a mix that already contains the ingredients, you can leave them out. I haven't tested these with other flour mixes, so I'm curious as to your results!
Hope that helps!
~Christine
Reply
Angie O
I just made these without the gum because my Red’s One-for-one had it already and they turned out perfectly! So yummy and easy to make.Reply
Christine
Hi Angie,
Oh I'm so happy to hear it 🙂
Christine
Donita
These breadsticks are amazing for being gluten free!!!!!! Very soft and yummy!!! I basted mine with coconut oil after they came out of the oven!!! Sooooo delish!!!!!Reply
Christine
Thanks Donita! Coconut oil - oh yum! Glad you enjoyed them.
Christine
Reply
LadyJ
Oh yeah, these are going on the menu for tonight! I was wanting to make some kind of breadsticks and these look quick and simple to put together. I love the trick of using the zip top bag to pipe them out - great idea! Yummmy, now just to get through the rest of the day until dinner time ....Reply
C.J. Brady
Thanks!
You know I love any timesaver technique 🙂
Enjoy them!
Reply
Kathleen Risa
The sound great! Thank you for posting the recipe. I am helping with a teacher appreciation luncheon in a month or so and will need a whole bunch of these.
Can they be frozen with any success?
(I apologize for any inconvenience, in the event that you put it in your post and I missed it.)Reply
Christine
Hi Kathleen,
So good news, these store really well!
You can freeze them pretty easily- just don't brush them with the olive oil until after they're defrosted. Once they're defrosted, if you wrap them in foil and stick them in the oven on about 250 F for 15 minutes, they'll be as good as when you first made them!
Thanks for asking,
Christine
Reply
Marty
I am new to gluten free baking but I feel like I’m failing miserably. I made these and the texture was crumbly and a bit oily. I’m also at high altitude. Can you tell me what might possibly be my problem???
Reply
Christine
Hi Marty,
So I'm sorry to hear about the baking fails - it will get better I promise. This is a good recipe to start with though. We've made these countless times and they are one of our favorites, but high altitude does throw in some challenges. Let's see what we need to do to help you...
For the dryness, two possible solutions - 1. decrease the baking time range to 12 - 15 minutes. And 2. add 1 - 2 Tablespoons extra of water to the recipe.
For being oily, hm. That's puzzling. I am not certain how altitude effects the oil content. Try the above 2 tips first before adjusting the oil amount though.
Hope that helps!
Christine
Reply
Cyndy Burke
If the GF flour I use already has xanthum gum in it, do I still add the amount in your recipe?
Reply
Christine
Hi Cyndy,
Thanks for asking - nope, just leave it out in that case.
Christine
Reply
Sarag
What if the flour I use already has the xanthum in it? Do i still need it?
Reply
Christine
Good question - no, you are set!
Reply
Brittany
Do you have a suggestion in an egg substitute I could use for this recipe ?
Reply
Christine
Hi Brittany,
You can try the chia substitute - mix 1 Tbsp of ground chia seeds with 3 Tbsp. warm water and let it sit for a few minutes. That combination would equal 1 egg.
I have not made it this way, but that would be my recommendation.
Hope that helps!
Christine
Reply
Donna
I used Bob’s Red Mill egg replacer and it was terrible. They never seemed to cook on the inside. They remained gummy on the inside even after cooking them for over an hour!
Reply
Christine
Hi Donna,
I'm sorry the egg replacer didn't work out. I don't often use egg replacer in recipes because it just doesn't produce the same results as eggs do.
It's a great breadstick too - just doesn't play nice with Bob's!
~Christine
Reply
Salamonia
Would this recipe work for slider buns
Reply
Christine
It may, I've never tried it, but if you do, please let me know how they turn out!
~Christine
Reply
Kathy
I used aqua fabbah (chick pea liquid after cooking chick peas) instead of egg and garlic salt instead of regular salt. They turned out great!Reply
Cheryl
I made these tonight for a tea party tomorrow. I needed something savory. I made marinara sauce to go with it. Instead of bread sticks I just scooped dough with a cookie scoop. Yum! I can't make these everyday although it would be yummy to eat them everyday!
Reply
Christine
Thanks! Sounds delicious!
🙂
ChristineReply
Amanda
I can’t wait to try these. Can the recipe be doubled with no consequence?
Reply
Christine
Hi Amanda,
Oh you're going to love them! But, nope, don't double the recipe - what I'd recommend, is make another batch, just side by side.
Hope that helps!
Christine
Reply
Sarah
The plastic bag tip for "piping" out the dough.... absolutely genius. I want to make these and see if my kids can tell they are gluten free
Reply
Christine
Thanks Sarah!
Bet they'll never know 😉
~Christine
Reply
Virginia
This was a really easy recipe with great results. You can tell they are gluten free but very delicious.Reply
Christine
Thank you for the wonderful feedback! So glad you enjoy them! 🙂
~Christine
Reply
Larry Cable
these are wonderful!!!!
Reply
Christine
Thank you Larry! The rating star chart is on the recipe card if you don't mind rating them too 🙂
Appreciate the review!
~Christine
Reply
Pat
Can you use chia seeds instead of ax than gum?
Reply
Christine
Hi Pat,
Thanks for asking. I have not used a sub for the xanthan gum in this recipe, so I can't say how the end result will be. If you decide to try it, please let me know how they turn out.
Hope that helps!
~Christine
Reply
Margie
I rarely comment, but wanted you to know I made these tonight & they turned out great! Crunchy on the outside & soft on the inside. Thank you for sharing this recipe with the detailed instructions. The plastic bag is a good trick!
Reply
Christine
Hi Margie,
Thanks so much for your comment 🙂 really appreciate that!
And so happy you enjoyed them - one of my favs!
Christine
Reply
Marie
Ok. I am totally dumbfounded. Followed the recipe exactly. Used a Bob mills cup-for-cup gluten free baking mix; included the xanthan gum ingredient. I even added two tbsp extra water. All I have is a mealy mix as I was making pie crust. What gives. I do not live at high altitude. I live in western Pacific Northwest. This GF baking mix is $8/ 2 lb bag. Did you forget something in the liquid ingredient list? I used 1/3 c olive oil, one egg and the 2/3 cup water in the yeast as directed. Come on guys!
Reply
Christine
Hi,
So I'm sorry you're having trouble with the recipe... But I think this might be the reason - all GF baking mixes are different. I haven't tested it using Bob's baking mix though - only this one: https://zestforbaking.com/how-to-make-gluten-free-bread-flour-mix.
I use this one because I don't always use xanthan gum in my recipes and most commercially prepared ones have xanthan gum already in it.
Hope you'll try it again because these really are a delicious breadstick.
Hope that helps.
Christine
Reply
Gloria
I used Bob's Red Mill cup for cup all purpose and followed the recipe. Turned out perfect! The only change was I didn't have time to make it twice for a dozen so when I piped it, instead of 6" sticks, mine were 3-4". It made a nice full basket for the table.Reply
Christine
Hi Gloria,
Oh excellent! Thank you for sharing your results!
Christine
Reply
Stacey
Baking mix is different than a flour mix. It has additional ingredients, so that could also be a factor.
Reply
Linda
Marie and Christine:
Recipe sounds great but I I haven't tried it yet, so not rating it yet, but FYI: Bob's one-for-one contains the xanthan gum, so if you use Bob's 1:1 mix, DO NOT ADD xanthan gum.Reply
Kalynn
These were fabulous! The dough was a little dry probably because I measured rather than weighing the flour. I also put Trader Joe’s everything but the bagel seasoning on them. I also turned up the heat for the last 5 minutes to brown the a bit. YUM ?Reply
Christine
Hi Kalynn,
Sounds delicious! Glad you enjoyed them 🙂
Christine
Reply
Lisa
Do you have any advice how to keep them
From deflating when pulled from oven? They baked up beautifully but deflated within 60 seconds of coming out of oven. They were delicious though. Thank you.Reply
Christine
Hi Lisa,
Thanks for asking - so let's see what might have happened... did they rise for just the 10 minutes or did they go any longer?
Did you make any substitutions in the recipe?
Was the oven temp confirmed to be 350 F?
Those are some common culprits, so let me know!
~Christine
Reply
Lisa
No substitutions, oven temp accurate...I wasn’t real happy with the way the yeast looked when I proofed it-it foamed but it didn’t look like your photo. I let them rise a solid 10 mins but wasn’t pleased with the rise. Thanks.
Reply
Manisha
I made these into rolls they came out Really well i used a well oiled muffin tin.
I used my own gf flour blend. Next time I will try and replace oil with butter for a different flavour.
Thanks!Reply
Christine
Hi Manisha,
Oh what a great twist! Glad you enjoyed them!
~Christine
Reply
Hayley Glasson
Love, Love, Love this recipe, first time making it today. Simple, and super tasty and super light bread sticks. Will definitely be making these more often. Daughter has asked for herb and cheese so that will be for next time, next weekend, or maybe tomorrow 🙂Reply
Christine
Hi Hayley,
Oh wonderful - and herb and cheese sounds delicious - let me know if you end up making them!
~Christine
Reply
Jon
Best gluten free bread sticks, I have ever eaten and I have been eating gluten free for 10 years. Thank you, Christine.Reply
Christine
Thank you for the great review Jon! Really appreciate it.
~Christine
Reply
Carolyn
My family loves these and I make them often! The only thing I do differently is add 1/2 tsp of garlic powder to the batter and sprinkle garlic on top instead of Italian seasoning. Thanks for a great recipe!Reply
Christine
Thanks for the great feedback and 5 star rating Carolyn! I really appreciate that and great tip about the garlic powder and garlic! Yum!
~Christine
Reply
Michele Lingard
Seriously the best gluten free breadstick recipe ever!Reply
Christine
Thanks Michele! So happy you enjoy them!
~Christine
Reply
Shilpa
These were delicious. My daughter has celiac. She has bread envy. My yeast didn’t look like the picture but it still turned out great. I was confused by tablespoon of yeast. How many packets is that?Reply
Christine
Hi Shilpa,
So glad you all enjoyed them!
So one packet of yeast has 2 1/4 tsp. in it, so 1 tablespoon would be a bit more out of a second packet.
Hope that helps! Glad you enjoyed it.
~Christine
Reply
Jen Gensler
Wow! These are delicious. And I appreciate the ability to adjust the recipe servings. They took about 10 minutes to double in size, came together extremely easy and quick, with no weird ingredients (stuff that's hard to find or don't have). I used garlic salt and butter on them half way through baking and at the end. So tasty! And the piping bag - so smart!These will definitely be my go-to bread for dinner. Thanks!
Reply
Christine
Thanks Jen - so glad you enjoyed them 🙂
~Christine
Krista
I made these breadsticks with Cup4cup flour (which already contains xanthan gum, so I omitted that) and they turned out great! I did let them rise for about an hour since my oven was occupied, but after 10 minutes the breadsticks had basically reached their max height (I was initially wary of such a short rise time) . Thanks for sharing your recipe!
Reply
Christine
Hi Krista,
Wonderful! That rise time seems short doesn't it, but it works! Glad you enjoyed them!
~Christine
Reply
Jackie
I made these but they were so runny that I ended up with flatbreads! They were delicious though. Can't figure what I did wrong.
Reply
Christine
Hi Jackie,
Hm, did you use the flour mix in the recipe?
Glad they were good, they just aren't supposed to be runny!
~Christine
Reply
Shia
Delicious. I used King Arthur Measure for Measure flour. And omitted the xantham gum because it was already in the recipe. I had some trouble piping it on to the try so some came out as little breasdstick knots but the recipe was fluffy and delicious. I will be making it again very soon! Thank you!Reply
Christine
Hi Shia, Glad you enjoyed it! Roll knots are good too 🙂
~Christine
Reply
Amelia
Hi,is there a way i can opt out vinegar as im allergic to it.
Reply
Christine
Hi Amelia,
I haven't tested the recipe without it but if you can tolerate white vinegar, that would be a close sub.
Hope that helps!
~Christine
Reply
Kendra
This recipe is a keeper! I made a few substitutions as I didn't have brown rice flour (sub with rice bran flour) and xanthan gum (sub with 2 tsp + a pinch of ground chia seed) at home, but the bread still turned out wonderfully soft! This is my 2nd attempt at making GF breadsticks. I forgot if I used this same recipe or one that is very similar to this last time, but it failed miserably (I used Bob's Red Mill's 1-1 GF flour) so I think it's not a good idea to attempt this with Bobs. Do read through the recipe and make the GF flour mix as recommended. If you don't want to make a big batch of the GF flour mix as in the original flour mix recipe, try dividing the recipe by 4 as I did. It would make over 2 cups of flour and you'll end up using it all for the breadsticks.Reply
Christine
Hi Kendra,
Thanks for the amazing review - and so glad you enjoyed them 🙂
~Christine
Reply
Sherri
Very Delicious!! I used Cup-4-Cup flour!! Topped mine with olive oil, oregano, and garlic salt!! They DEF need the salt!Reply
Christine
Thanks for the amazing review Sherri! So glad you enjoy them 🙂
~Christine
Reply
Dee
Turned out great! Quick and easyReply
Christine
So glad you enjoyed them Dee!
~Christine
Reply
Anna
Amazing receipy! I haven't eaten soft bread in 6 years. This is the first recipe that tastes like regular made bread.Reply
Christine
Hi Anna, sooo glad you enjoy them!
Christine
Reply
David Thomas
I found out Fazoli's had gluten free pasta so I went out and got some for my family. Beforehand, however, I looked for a gluten free breadstick recipe to go alongside dinner. This got high marks from me and my family! Thanks for your hard work!!Reply
Christine
Aw so glad you all enjoyed it David! Really appreciate the kind words!
Christine
Reply
Lori Campbell
These are by far the best GF breadsticks (or bread for that matter) that I have ever made and I have tried many recipes over the years. They really hit the mark! I have made a couple of modifications that work well for us: I add 2 teaspoons of psyllium and it makes the very dough dry, so I add a combo of rice milk (we are non dairy) and water to get the dough to a consistency that I can pipe out of the bag...I'm guessing somewhere between 1/2 and a whole cup. Depends on the weather! Doing this makes it surprisingly like a yeast dough. Thank you for this wonderful recipe. I'm going to use it to make an attempt the elusive cinnamon roll!Reply
Christine
Hi Lori!
Oh I'm so happy to hear this! So glad you're enjoying them and great tips! 🙂
~Christine
Reply
joan acquistapace
This sounds great! I am of the mind that weighing the ingredients (especially the flours) is critical to obtaining consistent results - would it be possible to include gm weight of the ingredients when creating a recipe?Reply
Christine
Hi Joan,
Yes and you are correct - this recipe has been around a long time and before I was steadfastly weighing my flours... but I will get it updated!
Thank you for enjoying it.
Christine
Reply
Michelle
Hi
Do you need to use cider vinegar in this recipe can you use lemon juice instead?
From MichelleReply
Christine
Hi Michelle,
Lemon juice would fulfill the acid requirement, but it's also a strong flavor that may come though in the end result. But yes, as far as the function of it, you could use it.
~Christine
Reply
Patti
I tried this today and was very happy with the results. I used one packet of yeast and spread it all out flat on oiled parchment on a cookie sheet, focaccia style. The recipe came together quickly. I did have to bake longer than the directions, by about 10 minutes. I was able to have a sandwich for lunch today. The first time having bread since my EoE diagnosis last fall. Thank you.Reply
Christine
Hi Patti!
Oh wonderful, so glad to hear you enjoyed it - and great tip 🙂
Christine
Reply
Barbara
How can I mix the dry and wet ingredients together without a newer stand mixer? My stand mixer is small and old without bread beaters. I’d really like to try this recipe though!
Reply
Christine
Hi Barbara,
Thanks for asking - so a hand mixer can be used too, with just the regular beaters. And even with the stand mixer, I use the regular beater - not the bread hook - does that help? Let me know if you think of anything else, happy to help!/;.';'
~Christine
Reply
Anne
This recipe is AMAZING! Have made this three times! Thank you Christine!Reply
Christine
Hi Anne,
That makes my day! So glad you like them 🙂
~Christine
Reply
Dan Knoll
Hi Christine-
I need to eliminate gums from my diet, but I am open to other solutions such as ground chia seeds and flax meal. However, me and substitutions are not walking hand in hand in this life! Could you offer a good substitute with the correct amount, please? My wife (the accountant) is rather weary of me turning the kitchen into another failed experiment - culinary as well as financial!
Thank youReply
Christine
Hi Dan,
Haha - that's a great way to put it! So if you're looking for subbing the xanthan gum in this breadstick recipe, I'm doing a live virtual baking class, baking these breadsticks on August 6 - it'll be recorded so you can watch it later, but we'll go over some substitutions for this recipe. I'm still testing a good substitute out for these, so I can't confidently recommend one just yet - but chia seeds, flax seed and psyllium husk powder are my top 3 options so far.
In the meantime, this article may help https://zestforbaking.com/make-substitutions-xanthan-gum-baking
~Christine
Reply
Isaac
I can have breadsticks again!Reply
Christine
Glad you enjoy them Isaac!
~Christine
Reply
Sarah
I really love this recipe! I just am looking for more flavor. I read people using garlic salt in their recipes, but oddly enough I am sensitive to powdered garlic and can only have fresh minced garlic. Have you tried the recipe with minced garlic? If not that’s okay! Just wondered if the consistency would still be the same with it in there. Thank you again for posting such a great recipe!Reply
Christine
Hi Sarah,
Thanks for asking! So I haven't tested it with fresh garlic, so I can't say for sure, but I'd recommend starting small - like 1/2 teaspoon and going from there.
Let me know if you decide to try it!
Christine
Reply
LMcg
Hello,
I do not have a stand mixer, or any mixer for that matter. Can this dough be mixed by hand?Reply
Christine
Hi,
So I have never tried mixing it by hand - it would take a quite a while to get the right consistency of the batter, but it definitely can be done. Just be prepared for alot of stirring.
Hope that helps,
Christine
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Joette
Yeast question - recipe calls for 1 Tablespoon yeast.
If I am using packets of yeast, how many packets would I need?
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Christine
Hi Joette,
Apologies for missing your question here - so 1 packet is 2 1/4 teaspoons so you'd need 1 packet and 3/4 teaspoon out of another packet. (Store the remaining yeast in the packet, in a plastic baggie in the refrigerator)
Thank you for asking!
Christine
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Diane
I made this tonight, and was very excited to have a soft savory breadstick that turned out so protect!Reply
Lindsy
I was so hopeful! I doubled the recipe and used Tapioca flour. They looked right they smelled good as they baked in the oven but when I finally tasted them they were all gummy! No, there wasn’t any xanthan gum in my flour mix already. I can’t figure out what I did wrong. No one could eat them and I don’t even dare feed them to my chickens. Help! I really wanted these to work out.Reply
Christine
Hi Lindsy,
So I really want you to enjoy these too - they are truly amazing - even my gluten-eating friends LOVE them!
First thing, don't double the recipe. If you want more breadsticks, make 2 batches side by side, but don't double it.
Then did you use the flour mix referenced in the recipe? You mentioned you used tapioca flour. Do you mean you used ALL tapioca flour or ? Tapioca flour is a starch, if you used all tapioca flour, you are correct, they will be a gummy mess.
Let me know so we get these delicious breadsticks on your table.
Christine
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Sara
Several times it's mentioned not to double the recipe. For my own education could you please explain why? What's the benefit of doing individual batches and why is doubling it such a no-no?
Looking forward to trying these. Thanks!Reply
Christine
Hi Sara,
Sure, thanks for asking - so several reasons, but in particular with this yeast bread, the recipe was created with these ingredient measurements and balanced just so. Disrupting the balance by doubling the recipe means flours may not get hydrated properly which can lead to a flop.
Gluten free baking, specifically breads, is challenging already, adding to the challenge by dealing with a larger chunk of dough that has to mix properly, rise properly and bake properly is just not what I'd recommend.
Let's just say I can't confidently say that every recipe will do well with doubling. It may work in some instances, but as a reader mentioned, she tried it with these breadsticks and it did not work out. Which really makes me sad because I test and re-test and re-test again all of my recipes and if something doesn't work out, it's a tough cookie to swallow so to speak.
Thank you for asking - happy to help however I can!
~Christine
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Amy
I made this with Bob’s red mill 1 to 1 baking. I saw several say that it did not work but it was what I had. I also saw some say cup4cup work. So I added 1tsp-1tbsp of milk since cup4cup had dairy. My bread sticks turned out good. I did increase the heat to 450 the last few mins to brown them. I also brushed melted butter with Italian seasoning on top of them and sprinkled powdered Parmesan. Piping them was a great suggestion!Reply
Christine
Hi Amy,
Glad you enjoyed them!
Christine
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Stefanie
Today was the first time I ever made gf breadsticks - and this recipe is a keeper! I was a little nervous to use Bob's Red Mill 1:1 flour after some of the other commenters said it didn't turn out for them. The tip is to not to use 2 cups' worth but 260 g worth (which is probably more like 2.5 cups of this particular flour). I was also a little worried about how sticky the dough was and if it would even squeeze out of the bag, but everything turned out fine! Letting the bread rise for only 10 mins in a warm oven was a great tip too. Thanks for figuring these breadsticks out and for giving such detailed instructions!Reply
Christine
Hi Stefanie,
Oh wonderful - so glad you enjoyed them 🙂
Thank you for passing along those tips too!
Christine
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Kayla
This recipe works with Bob's Red Mill 1 to 1! Delicious, just make sure the sticks are long and thin. They don't taste as good when they are fat.Reply
Christine
Thank you for the tips Kayla!
Christine
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Sara
Seriously, these are so tasty! Thanks for the fabulous recipe. I drizzled them with butter just after baking. Loved the texture and ingenious way of piping them to the right shape.Reply
Christine
Oh excellent Sara - glad you enjoy them!!
Christine
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Sara
As a note, I used Bob's 1 to 1 flour as directed and piped them into 16 breadsticks that measured a little less than 1 inch by 5 inches when baked.
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M K
These turned out so well, my daughter had two of them and took the rest of them home to enjoy. She is the reason I baked them. I used a blend of rice flour, brown rice flour, potato flour, xanthium gum, and tapioca flour that she likes to make the bread sticks. Wow! This was a winner to go with our combination Mother's Day, birthday, and anniversary celebration dinner!Reply
Christine
Oh wonderful to hear MK! So glad she enjoyed them, hearing that just makes my day 🙂
Christine
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P.B.
Came together as planned. I made sure about temperature of water was between 100-110 before adding yeast (110 is max) and despite them flattening out a tad, son and d-i-l we're pleased w results, esp w softness. Personally, I would have preferred some garlic salt or garlic butter, but they didn't. Thank you for recipe and specifics. I did use Bob's Red Mill as unable to find all components of your blend. Spoon in/level off the flour.Reply
Christine
Hi P.B.,
Thank you for the feedback - so glad you enjoyed them!
Christine
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Ena
These are definitely the best breadsticks or even gf bread recipe!
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Christine
Thank you Ena! So glad you enjoy them 🙂
Christine
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Heather
I tried your recipe with King Arthur Gluten Free Measure for Measure, using the same weight measure. So nice to have something GF and relatively quick to put together. Taste was pretty good. Perhaps using your blend would reduce the slightly grainy taste I got from King Arthur, but would definitely use King Arthur flour and make again.Reply
Christine
Thanks Heather. Yeah, I would avoid King Arthur Measure for Measure in this recipe - while I use and recommend it for cookies, it is not formulated for yeast breads.
But glad it worked ok. Definitely try my blend, they're so good with it!
🙂 Christine
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Tammy
I cut the hole in my bag a little big so these ended up being more like a mini loaf than a breadstick. I sprinkled oregano, basil, herb de Provence, and the course salt on them. They were very tasty. Good recipe.Reply
Christine
Thank you Tammy - glad you enjoyed them!
Christine
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Natalie
These breadsticks were the perfect complement to a gf lasagna and Caesar salad I made for my family Christmas Eve meal!! Loved that these are super easy and quick and didn’t require obscure ingredients - I used Bob’s Red Mill 1-to-1 gluten free flour blend which has xanthan gum in it so omitted any extra xanthan gum and mine turned out great. I ended up making my breadsticks a little smaller so I had more total and loved the flavor and texture. Thank you so much for a recipe that I will make over and over again and recommend to my friends and fam!Reply
Christine
Hi Natalie,
Oh so happy you enjoyed them! And thank you for the great feedback! Hope you are having a wonderful Christmas season.
Christine
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Kara
Delicious, beautiful texture and easy!Reply
Christine
Thank you Kara!
Christine
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Gloria
Very easy to make and delicious!Reply
Christine
Thank you Gloria, glad you are enjoying them!
Christine
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Danny
A big hit at my groups last meeting. Really delicious and easyReply
Christine
Hi Danny,
Oh I'm so glad you and everyone else enjoyed them 🙂
Christine
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Jim
Hello Christine,
Thank you for this recipe. We made it last night and the results were just fantastic! We used the gluten free flour mix from Costco which does have Xantham gum in it so we did not need to add anymore. We also made some short bread sticks and some long ones. They were all great. We can't wait to make this again.
Thanks again,
JimReply
Christine
Hi Jim,
Oh I'm so glad 🙂 Glad you all enjoyed them!
Christine
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Danny
I don't have any problems when I eat gluten, but if I can find a recipe that is gluten free and just as good, or even better than its gluten filled version, I choose gluten free. This is one of those recipes. These bread sticks are very quick and taste great. This is one of my "go to" recipes.Reply
Debra Fernandez
out of this world. so soft and fluffy!!!Reply
Christine
So glad you enjoy them 🙂
Christine
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Joy
These were delicious and a wonderful texture!
I am new to bread baking though, so I'm wondering why there is apple cider vinegar in the recipe and if you know of a less intense vinegar substitute, or is it ok if I decrease the amount in the recipe? My family could taste the ACV and that was our only complaint.Reply
Christine
Hi Joy,
Oh so glad you enjoyed these 🙂
So the apple cider vinegar is an ingredient you'll see quite often in gluten free baking. It aids in rising, helps retain moisture and even can act as a substitute for things like eggs sometimes. The good thing about using apple cider as opposed to a harsher flavor like distilled white is there shouldn't be any added flavor of vinegar.
It was just the 1 teaspoon added to the recipe right? Just checking as it shouldn't lend any flavor whatsoever.
It could be the xanthan gum they're tasting... to some, it has a chemical taste. I try to keep the amount low for this reason.
Try cutting that back to 3/4 teaspoon - that might help.
Christine
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Joy
Hi there! We adjusted the apple cider vinegar down to 1/2 tsp and they turned out PERFECT for our fam! Thanks so much!
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Christine
Hi Joy, oh wonderful!
So happy to hear it!
Christine
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Kathy
I have a question for you before I try them. Can I use coconut sugar or honey in place of the cane sugar? I’m on a strict elimination diet, based on a food sensitivity test, and can’t have cane sugar.
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Christine
Hi Kathy, sure, happy to help.
Coconut sugar would be my recommendation. 🙂
Christine
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Gab
I love this recipe, I have prepared almost 4 times. Today I prepared again but the dough became liquid, as a cake dough and no rised. I used you flour mix, and I followed the recipe as always (I weighted ingredients, water 100).I used my Ninja dough mixer, I already used with success, this is not my first time. Do you have an idea what happened? They finally rised a little in the oven.
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Christine
Hi Gab,
I'm glad you enjoy them 🙂 So was the yeast fresh? And then it could be the mixer - but I'm not sure about that though - did it mix well? As you're familiar with this recipe, the dough shouldn't be too thin. Definitely not kneading-type dough, but firm enough to hold its shape.
Let me know.
Christine
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Gab
Hi Christine, I'm thinking maybe the weather. I used to prepare in spring, summer. In autumn, almost winter my dough becomes too liquid.
I used Active Dry Yeast. The dough looks well mixed or maybe too long mixed.
I'll try again without the Ninja, I'll do by the hands.
ThanksReply
