These tasty Gluten-Free Breadsticks are the perfect accompaniment to soups and salads.
Going gluten-free for health reasons was one of the hardest dietary experiences of my life. You never realize just how entrenched bread is in your life as a serious staple until you’re told to go without it. A lot of gluten-free bread recipes just don’t cut it. They taste like consolation prizes, but you’re so desperate for that gluten fix that you go with it. I’m happy to say that this recipe actually tastes good.
When I first started experimenting with gluten-free baking, I went through a lot of trial and error. I have a few recipes that are just Frankenstein’s monster versions of recipes I found online, all mixed together with literally 14+ ingredients, trying desperately to make something that feels and tastes like bread. That sort of hectic baking can turn into an overwhelming science experiment. This recipe is a breath of fresh air because it’s so straightforward.
All the ingredients are easy to get and easy to work with. And best of all, the taste of the breadsticks when they’re fresh out of the oven is amazing. They’re also really easy to shape! As someone who’s attempted to make fancy braided breads out of gluten-free flour before, a simple breadstick is a quick and easy choice that’s become a favorite default in my home.
How to choose and bake with gluten-free flour
Gluten-free flour can be a tricky thing to work with for the uninitiated because there’s actually a pretty decent variety of gluten-free flours out there. There’s cornmeal, rice flour, almond flour, potato flour, tapioca flour, wheat flour that’s had the gluten processed out, and various blends of these. For this recipe, make sure you’re getting gluten-free flour that’s specifically for bread, and check to see if it has xanthan gum already added. Many do, but some brands don’t. If you’ve picked up a brand without, just add about one teaspoon per cup of xanthan gum to this recipe, and you’re good to go! This will help get a chewier bread texture.
How do I store leftovers?
These breadsticks are best fresh, as all bread is! But if you simply can’t eat another bite, you can store them in an airtight container for 3 days at room temperature. To save them for a longer period of time, you can put them in an airtight container or a freezer-safe bag to store in the freezer for up to 2 months. Once you’re ready to eat them, let them thaw out at room temperature and warm them up in the oven or microwave before eating.
Serving suggestions
Treat your gluten-free breadsticks like any other breadstick! They make a lovely addition to any dinner. In particular, dishes that have rich sauces are particularly lovely, such as Slow-Cooker Beef Bourguignon or Creamy Mushroom Chicken Thighs. You can also eat your breadsticks with any number of soups, such as Vegetarian French Onion Soup, Vegetable Soup, Butternut Squash Soup, or Broccoli-Cheddar Soup.
Gluten-Free Breadsticks
Ingredients
- 4 1/4 cups gluten-free bread flour blend for yeast baking
- 2 1/4 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter at room temperature
- 1 1/3 cups warm water about 100°F
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
Instructions
- In a large bowl, whisk together the gluten-free flour blend, instant yeast, granulated sugar, and salt.
- Mix in the unsalted butter and warm water until a sticky dough forms. If the mixture appears dry, add a small amount of water gradually until it comes together. If it’s too wet, incorporate some flour.
- Place the dough onto a lightly floured surface and knead for 2 to 5 minutes until it is smooth. Add more flour only as needed.
- Divide the dough into 12 equal pieces. Roll each piece into a long breadstick, about 6 inches in length. Place them on a baking sheet lined with parchment paper, leaving about 2 inches between each.
- Cover and allow the breadsticks to rest for 60 minutes. Preheat the oven to 375°F.
- Bake for 10-15 minutes or until they are lightly golden. Remove the breadsticks from the oven and brush them with olive oil mixed with garlic powder. Serve warm.
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