Soft Breadsticks - Gluten Free

I love the taste of home made bread, and I've been having difficulty finding a good recipe that I can make with "normal" ingredients, and that doesn't need a bread machine or make a dozen loafs. I've tried a couple that were not so successful. (In the words of my husband: Well, it'll keep us from dying. 😏) 

I finally found one, that at first looks "iffy" but they turned out great. 

 (Link to original poste at the end of the recipe.)

Soft Breadsticks - Gluten Free (Ready to Eat in 45 Minutes)

Prep Time 17 min / Cook Time 18 min / Rise time 10 min / Total Time 45 min / Servings 6 breadsticks


  • 2/3 cup water
  • 1 Tablespoon active dry yeast
  • 2 Tablespoons white sugar
  • 260 grams gluten free flour blend about 2 cups
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 large egg
  • 1/3 cup olive oil
  • 1 teaspoon apple cider vinegar


  • 1 Tablespoon olive oil
  • Sprinkling of Italian seasoning
  • Sprinkling of coarse salt


  1. Prepare a baking sheet by lining it with parchment paper and brushing it with a dab of olive oil. Set aside.
  2. Measure water into a 2 cup measuring cup and set in the microwave for 30 seconds to warm slightly. 
  3. Add in the yeast and sugar and mix well. Set aside to proof for 5 minutes.
  4. While the yeast is proofing, in the bowl of a stand mixer, add flour blend, xanthan gum, salt and baking powder. Mix until incorporated. 
  5. Add the egg, olive oil, cider vinegar and yeast mixture to the flour mixture.
  6. Mix on low speed for 20 seconds. Stop the mixer and scrape the batter down.
  7. Turn mixer to medium and mix for 3 minutes. 
  8. Scoop dough into a quart size plastic baggie and cut a 1 inch wide hole in a corner of the bag.
  9. Pipe 6 breadsticks onto the prepared pan in 8 inch long tubes. 
  10. Set pan in a warm place to rise slightly, about 10 minutes.
  11. While breadsticks are rising, preheat oven to 350 F.
  12. Bake for 15 – 18 minutes or until the tops are golden brown. Remove from the oven and set aside to cool slightly.
  13. Brush each breadstick with olive oil and sprinkle with Italian seasoning and coarse salt. Serve warm.
Before it went into the oven

Just out of the oven


  • Ingredients should be at room temperature.
  • 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.


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