Super-easy Gluten Free Breadsticks recipe. Soft and pillowy on the inside… Crisp on the outside. Serve warm and fresh with dips, garlic butter, soups, salads, pasta and more. Easy to make dairy free and vegan too.
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Gluten Free Breadsticks – versatile, simple, delicious
If you are looking for a recipe for amazing Gluten Free Breadsticks, look no further. Because these are delicious. Crisp on the outside… Soft and pillowy on the inside… Incredibly easy to make and way too easy to devour.
They are perfect for parties, dipping, as an appetiser and to accompany soups and salads. They can be flavoured up, eaten plain and (while I haven’t tried it… yet) I suspect are as delicious dipped in sweet sauces and chocolate as they are with savoury.
So… (just in time for Christmas) I’m sharing! I hope you love my gluten free Breadsticks and that they bring a smile. 😁
These Gluten Free Breadsticks are NOT Grissini
I want to emphasise at the outset that my Gluten Free Breadsticks are not a recipe for Grissini. They are altogether different from the dry and crunchy breadsticks which bear that name. And while Grissini will no doubt find their way onto the blog at some stage, the recipe shared here is for breadsticks of the lightly doughy variety… The type that is perfect for dipping in garlic butter instead of doughballs.
In this respect, they are not something you would necessarily find in any authentic Italian restaurant. They are perhaps more the North American variation…
No worries. Soft breadsticks are delicious and actually, I prefer them that way… There are so many more ways to enjoy them.
What’s the best gluten free flour blend for making breadsticks?
I’ve tested my recipe for Gluten Free Breadsticks with a couple of different flour blends… both very different… One blend was darker and more wholegrain (the one with the flours listed on the recipe card)… The other, was more white and starch-based (my Gluten Free Alchemist White Blend A). But both worked equally well in terms of the end result… although the texture fractionally differed and the flavour altered dependent on the flours used.
And with that, I feel fairly confident that most gluten free flour blends will work well for this recipe, including Doves Freee plain white flour. Given that the recipe does not contain xanthan gum however, I would advise using a flour blend that has not had it pre-added.
If you fancy dabbling with your own flour blends or finding out more about individual flours used in gluten free baking, check out my page on Gluten Free Flours and Flour Blends.
Ingredients needed to make Gluten Free Breadsticks and some substitutions
The ingredients used to make my Gluten Free Breadsticks are pretty straightforward, particularly if you generally make bread at home. So here’s what you’ll need (in addition to water and a gluten free flour blend – covered above). And some suggested substitutions (should you require them).
Yeast
I used Active Dried Yeast when I made my breadsticks (the type that is ‘activated’ with liquid and a little sugar before adding to the mix). This was partly because I knew that the dough would need a little time for full flour hydration before baking and the extra (first) proof would allow for this (and would remove all temptation of my cutting corners).
However, given the nature of the breadsticks, I would suspect that the recipe will work fine with instant (easy bake) yeast as well. At some stage I will try it, but I wanted to get this recipe to you for Christmas and time has run out. Nonetheless… Here are my suggested changes if you want to use instant yeast…
- Use 3g instant yeast only.
- Add the instant yeast to the dry ingredients. (It won’t need pre-activation).
- Add the water and honey/maple syrup listed on the recipe card under ‘yeast activation’ with the rest of the ‘additional liquids’.
- Ensure you allow at least 20 minutes of hydration time for the dough before rolling, final proof and bake.
Honey/Maple Syrup
This is a very small amount and is added to allow good yeast activation. It does not ‘sweeten’ the breadsticks. I would advise using a liquid sugar (date or another syrup is equally fine) as it distributes evenly and is already ‘dissolved’. However, if necessary, a half-teaspoon of caster or brown sugar will suffice.
Psyllium husk
The psyllium husk used in my Gluten Free Breadsticks is a necessary ingredient and cannot be easily substituted. It provides the light, doughy, bready interior that we all crave.
Milk Powder
I have added milk powder to the recipe to enrich and enhance the texture and flavour of the breadsticks. It doesn’t matter whether the milk powder is of the dairy variety or a dairy free alternative. (I’ve tested with coconut milk powder). However, if you don’t have milk powder, substitute all or the larger portion of the water with hand-warm milk (dairy or dairy free).
Cider Vinegar
Cider vinegar is added to give the dough a little boost of rise and fluffiness. I use cider vinegar because I prefer the flavour… However, it is the acidity that is important. So an alternative mild vinegar (such as white wine vinegar) or lemon juice can be alternatively used instead.
Olive Oil
While it is important to add a little oil to the mix, the variety is flexible (as long as it is either relatively neutral in flavour or is intended to deliberately enhance the taste). The best plain alternative would be sunflower oil… However, using a flavoured alternative such as walnut oil, rosemary oil, or even the oil left at the bottom of a jar of sundried tomatoes will be perfect! Just remember to think about how the breadsticks will be served and pair flavours accordingly.
Salt
Just a tad… Added primarily for flavour enhancement.
Making Gluten Free Breadsticks that are not just ‘gluten free’, but are safe for Coeliacs (Celiacs)
As a Coeliac myself, these Gluten Free Breadsticks have been specifically developed to be safe for people with gluten-based health-related dietary needs. All the ingredients listed are gluten free.
However, to be absolutely sure they are safe for people with Coeliac Disease (Celiac) remember to check all ingredient labels for any risk from hidden gluten or cross-contamination. Yeast in particular can be a worry (many supermarket brands add wheat flour)… Vinegar made with barley malt can result in sensitivity issues… And other dry ingredients (including flours) can be affected due to manufacturing processes.
For information about label checking, head over to my page ‘Coeliac Disease + Food’.
Can this recipe be made dairy free and Vegan?
Absolutely yes! For dairy free gluten free breadsticks simply sub the milk powder for a dairy free alternative (such as coconut milk powder)… Or use warm liquid dairy free milk in place of all or part of the water listed in the recipe.
For a Vegan version… In addition to the milk powder, use Maple Syrup (or an alternative liquid sugar) in place of the honey.
Can I make fat Gluten Free Breadsticks instead of thin ones?
Yes! The dough used for making this recipe is super-versatile… And that means you can make your gluten free breadsticks fat, thin, long or short. The choice is yours, dependent on the ‘breadstick statement’ you wish to make and the occasion on which they will be served.
To make them fatter… Simply roll the dough into wider ‘sausage’ shapes and leave a slightly larger gap between them for expansion when they proof and bake.
Get ahead and serve your Breadsticks warm and fresh
If you want to make your gluten free breadstick dough ahead of time ready to serve fresh and warm… we have you covered. The dough can be made and proofed once, ready to roll and bake before being stored in the fridge for a couple of days.
When ready to bake… Take the dough from the fridge and allow it to come to room temperature for a good half an hour or so, before rolling, giving the final (brief) proof and baking.
Variations on a theme… Flavour up your gluten free breadsticks
Making plain breadsticks may be all you want… But this recipe is perfect for lots of variations, depending on how you intend to eat them and what they will be paired with. Here are a few ideas for inspiration (although no doubt, the permutations are endless…)
- Add a teaspoon of dried herbs to the dough mix.
- Spice the dough mix with a little paprika, chilli or some Indian spices.
- Add some garlic with a little garlic powder and/or garlic oil and serve warm with a dip of softened garlic butter.
- Make them sweet and Christmassy with a little extra honey, some cinnamon in the flour mix, plus a brushing of butter and a sprinkle of cinnamon sugar.
- Go citrus with a little zest.
To glaze or not to glaze?
Whether you choose to ‘glaze’ your breadsticks is (again) up to you. A very light brushing of olive oil will give them a gentle shine and darken the surface a tad. It will also help salt (if sprinkled) to ‘stick’ to the surface.
How to serve Gluten Free Breadsticks
Gluten Free Breadsticks are a perfect accompaniment for many dishes… But equally, they shine alone as an appetiser or stand-alone sweet treat. Try serving with…
- Dips at the party table
- A dish of garlic butter – softened or melted
- With oven-baked and super unctuous melted Camembert or Brie cheeses or a cheese fondue
- Alongside soups and salads
- With Gluten Free Pasta (slathered in garlic butter or not)
- As a sweet treat… with melted butter and cinnamon sugar, or a luscious bowl of Homemade Healthy Nutella (or a jar of the standard stuff)… Or with a jar of lemon or Citrus Curd.
Ready to make Gluten Free Breadsticks?
And that’s all there is to it! I hope you enjoy making my Gluten Free Breadsticks (however you serve them). Do let me know what you think… Leave a message at the bottom of this post, or message me on social media. You’ll find me on Instagram, Facebook, Pinterest and Twitter.
And if you’re looking for more bread inspiration, why not head over to our Gluten Free Bread Recipe Index? It may just take your bread-eating experience to a whole new (more delicious) level.
For everything else, the main Gluten Free Recipe Index is a great place to start. Whether sweet or savoury, none of my recipes taste ‘gluten free’ and all are within your reach.
Shared with my love
More perfect gluten free bread recipes for sharing
Gluten Free Breadsticks
Key equipment
- kettle
- spatula
- Oven
- small oven-proof dish
Ingredients
Yeast activation
- 5 g dried active yeast NOT instant yeast
- 6 g honey or maple syrup
- 70 g hand-warm water at 38 to 39.5 C
Flour blend – See NOTES for Alternative Blends (inc shop bought)
- 110 g tapioca starch
- 70 g buckwheat or millet flour or fine brown rice flour
- 70 g sorghum or oat flour
- 20 g potato starch
- 15 g ground psyllium husk
- 12 g dairy milk powder or non-dairy milk powder tested with coconut milk powder
- 5 g fine sea salt
Additional liquids
- 1 tsp cider vinegar
- 24 g olive oil
- 180 g hand warm water at 38 to 39.5 C
Instructions
Yeast activation
- In the mixing bowl, weigh the yeast, honey (or maple syrup) and 70g hand-warm water.
- Gently whisk together, to dissolve the yeast and blend.
- Set aside for 10 to 15 minutes to activate and become frothy.
Mix the flour blend
- While the yeast is activating, weigh all the dry ingredients (flours, psyllium husk, milk powder and salt) into an airtight container (or separate bowl) and mix well until fully blended.
Making and proofing the dough
- Once the yeast is activated, measure and add the cider vinegar, olive oil and remaining 180g of hand-warm water and whisk together.
- Add the dry flour mix and (preferably) using an electric whisk with a dough hook, gently beat all the ingredients together until blended. Halfway through mixing, scrape down the sides of the bowl to ensure all ingredients are amalgamated. The dough will be wet and very sticky in appearance.
- Set the bowl aside to hydrate for about 10 minutes and then beat again with the dough hook. The dough will now feel tough and thick.
- Scrape down the sides of the bowl and set the dough (in the bowl) aside to proof in a warm place for about 25 minutes.
Knocking back the dough
- Once the first proof is complete, tip the dough out onto a sheet of baking paper or work surface.
- ‘Knock back’ by gently kneading between lightly oiled hands and then divide the dough into 16 equal pieces (for long breadsticks) or more for shorter sticks.
Shaping, proofing and baking the breadsticks
- Line a couple of large baking trays with baking paper.
- Take each piece of dough and using lightly oiled hands, roll into a long, thin sausage to fit inside the length of the baking tray. The sausage should be about ¾ cm in diameter (or thicker for fatter breadsticks) and as even as possible along the length.
- Carefully transfer the dough breadsticks to the prepared baking tray, leaving a gap between each. Arrange the dough sticks as straight as possible.
- Set aside to proof in a warm place for 10 to 15 minutes only.
- Meanwhile, prepare the oven by placing a heat-proof dish at the bottom (for steam) and pre-heating to 190 C/375 F/Gas 5. Boil some water in the kettle.
- When ready to bake, pour a little boiling water into the heat-proof dish and place the dough breadsticks in the oven to bake.
- Bake for 10 minutes with steam and then remove the water dish from the oven, before baking for a further 8 to 10 minutes (dependent on the thickness of the breadsticks).
- Remove from the oven, very lightly brush with olive oil and sprinkle with salt (oil and salt optional) and serve while warm. They should be crisp on the outside and soft and doughy on the inside. They will soften slightly once cold. To warm and re-crisp, place in a hot oven for 5 to 10 minutes (unwrapped).
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Hi! Which do you prefer? Thick or thin? And not blend B? Don’t worry about it. I can use your suggestions for millet and sorghum, etc. And I am lactose intolerant as well, and it will be nice not to have to take a Lactaid pill before I see any milk in the recipe. Thank you and have a nice weekend!
Hi Alene
Which do I prefer? It depends on my mood… Although I love a soft middle, so it always needs to be fat enough for that!
It’s possible that blend B would work, but I developed the recipe for maximum texture so worked from scratch for this one.
Do let me know how you like them. I hope you love them as much as we do xx
How much GF flour would you use if your using a store bought GF blend instead of your blend?
Hi Shelly
I’ve tested with exactly the same total quantity (270g). I should have made that clear in the recipe and will update now.
Best wishes
xx