Gluten Free Bread Sticks Recipe

Gluten Free Bread Sticks Recipe

making gluten free bread sticks

Click photo to see how easy this gluten free bread sticks dough is to work with in my how-to video.

For all of you who have craved soft, delicious gluten free bread sticks, but thought you would never get to enjoy anything close to the real thing again, I have great news for you! These gluten free bread sticks are super easy to make, and the recipe will not disappoint.

Made with my gfJules Flour or award-winning Gluten Free Sandwich Bread Mix, the dough is super pliable and won’t crack or turn out dry. Watch this quick video to see how easy this dough is to work with, and how to roll out bread sticks (hint: it’s as easy as playing with playdough!).

So feel free to play with the shapes — even make gluten free dinner rolls or popovers instead — and top with your favorite additions like different seasoned salts, cheese, chopped nuts, seeds or other variation to accompany your meals.

You can even make bread sticks and serve later with impressive grill marks by just tossing them on a hot grill for a minute or two.

gluten free bread sticks on grill

And there you have it: pretty AND delicious!

P.S. If you’d like to bake fresh bread sticks with even fewer steps, just use my easy gfJules™ Sandwich Bread Mix.

homemade gluten free breadsticks with recipe and video gfJules.com

Gluten Free Bread Sticks

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Ingredients:

Dry Ingredients:

OR

PLUS

  • 1/4 cup vegetable shortening or solid virgin coconut oil
  • 1 tsp. apple cider vinegar
  • 3 Tbs. honey or agave nectar
  • 2 large eggs or egg substitute (like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
  • 1 cup vanilla yogurt (dairy or non-dairy)
  • 2 1/4 tsp. rapid rise yeast, gluten-free (1 packet – comes in gfJules Bread Mix)
  • toppings of choice (e.g. coarse sea salt, grated cheese, sesame or poppy seeds …)

Method:

In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on a stand electric mixer or a pastry cutter by hand.

In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl, mixing with the paddle attachment until fully incorporated. Pour in the yeast and beat an additional minute thereafter to well-integrate the yeast granules.  The batter will be very wet.

gluten free breadsticks - gfJules

To Make Gluten Free Breadsticks:

making gluten free bread sticks

Click on the photo to watch me make these gluten free bread sticks – you’ll see just how easy it is!

Dust a clean counter or baking mat with gfJules™ Flour. Dust your hands with more of this flour as well. Grab a chunk of the wet dough, rolling it gently in the flour into the shape you desire.

Lay the sticks, pretzels or other shaped dough onto a parchment-lined baking sheet. Sprinkle with toppings. Cover and let rise in a warm location for at least 30 minutes.

Preheat oven to 350° F (static) or 325° F (convection).

Bake for 10-12 minutes until the tops are lightly browned and the dough has risen. A toothpick inserted into the sticks should come out dry. Open the oven door and allow the bread sticks to cool slowly; serve warm or warm on a grill to serve later.

gluten free soft dinner rolls

To Make Gluten Free Dinner Rolls or Popovers:

Scoop into oiled muffin tins and smooth the tops. Fill about 2/3 full. Sprinkle with desired toppings. Cover and rise as directed above.

Preheat oven to 350° F (static) or 325° F (convection).

Bake for 12-15 minutes, or until set (longer for larger popovers). Test for doneness with a toothpick.

Yield: Approximately 12, depending on size.

36 thoughts on “Gluten Free Bread Sticks Recipe

  1. How would you go about freezing the breadsticks? At what stage would you put them in the freezer and how? When you take it out of the freezer, what would you have to do?

    Thanks!

    • Hi Khandi, I would go ahead and bake them, let them cool, then freeze them in foil inside a zip-top freezer bag. When you’re ready to serve, take them out of the bag but leave them in the foil and put them into a 250-300F oven until soft again. Enjoy!
      ~jules

    • Hi Brianna, so glad you liked the grilling twist — it was a happy accident, or a successful experiment … or something! Anyway, loved how they turned out!
      ~jules

      • Thank you for this recipe…is there a recipe for similar bread using a yeast substitution ( a family member’s allergies).

        • You are very welcome, Bev! To make these without yeast, add a mixture of 2 1/2 teaspoons additional baking soda and 1 Tablespoon lemon juice to the dough. You will not need to let them rise, since there’s no yeast, but work quickly to shape them before the dough has risen much from the baking soda reaction. Let me know how they turn out!
          ~jules

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  4. First, thank you for sharing your recipes, I had trouble with breadsticks not rising, they stayed super soft, flat.
    I thought maybe the yogurt was too cold, so I tried to warm it.
    Maybe I killed the yeast? Is it ok to use cold yogurt?
    Can you prof the yeast ahead of time with this recipe?
    Lastly, can we use unsweetened yogurt, or do you need the sugar?
    Hoping to try again, and then with success, try the sticky buns.
    Thanks

    • Hi Kathy,
      Thanks for writing and I’m so happy you’ve been enjoying my recipes!
      About the breadsticks, if you used all the ingredients as listed and they still stayed flat, then there definitely was an issue with the yeast. Using cold yogurt would inhibit yeast growth, but they should have still risen some during the bake. I always recommend bringing the wet ingredients to room temperature when baking with yeast. Try proofing the yeast first next time, or test some from the same jar or package. You can do this by putting some of the yeast in warm water with a teaspoon of sugar and letting it sit for 5 minutes. If it doesn’t react, the yeast is bad. There’s more information in this article on baking GF yeast breads.
      As for the sweetened yogurt, you can certainly use unsweetened yogurt next time.
      Keep me posted on how it all works out!
      ~jules

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    • You can cover with oiled parchment and let them rise for any length of time, but don’t let them rise above the side of the pan. I usually let them rise for around 30 minutes. Hope that helps, Rachel!

  7. Everybody loves these rolls, a little sweet so might try plain yogurt next time. The dough is very close to scones, has anyone tried adding chocolate chips, cranberries, or cinnamon chips?

  8. My family LOVES these breadsticks (especially my 9 year old!). I have served them many times to non GF people and they are always a hit. :)
    I usually make a double recipe and they are gone within a couple of days. I was thinking about making large batches of these to keep in the freezer. Any suggestions as to how it would be best to freeze them? Cook them all the way, cool and freeze or partially cook, cool and freeze like the pizza crust or ???
    Thanks!

    • Hi Cathy, so glad your family loves this recipe as much as we all do! I haven’t frozen any of these yet (they all get eaten too quickly around here!), but I’d suspect that cooking them all the way (err on the under, rather than over-cooked side, though), cooling and freezing them would be the best way to go. Then quickly zap them in the microwave or reheat in the oven wrapped in a towel. Let me know how it goes!

  9. Can I double this recipe to produce more of the dinner rolls? I do not wish to have to repeat all of the steps to get more. We have several in our family that is either sensitive to wheat and or gluten intolerant. So I know these will be a hit, as I have already used your flour for some other baked goods and everyone loved them.

    • Hi Lois – that’s great! So glad you’re loving my flour in your recipes! :) You can absolutely double or triple this recipe if your mixer is large enough. I have a 7 qt mixer and have tripled the recipe before with no problems. Enjoy! :)

    • So glad you’re loving my flour, Tami! For non-dairy powdered milk, I recommend Vance’s DairiFree — it’s potato-based, so no dairy or soy. You could also use almond meal if your family is ok with almonds. I have a post on my blog for how to make that from scratch (much cheaper than buying almond meal!). Hope that helps!

  10. I love your flour! I just want to ask – your recipe calls for vanilla yogurt – somehow that seems odd to me as vanilla yogurt is so sweet. can I substitute with unsweetened, plain yogurt?

    • Rosa – so glad to hear you’re loving my flour!!! Music to my ears! :) And to answer your question, the vanilla does make the breadsticks sweeter, which my family loves, but if you used plain instead, it will dial that sweetness back. If I’m making garlic breadsticks or putting cheese on top (savory instead) I don’t use vanilla and opt for plain. Hope that helps!

  11. I made this recipe tonight and it was a huge hit! I am the only one in my family who needs to eat GF, but everyone thought these breadsticks were great! In fact, my husband bought a fresh loaf of Italian bread to go with the soup he made for dinner, and my son ate these breadsticks instead.

    I split this recipe between breadsticks and dinner rolls as suggested in the Baker’s Dozen e-recipe book and both came out great! I do not have a paddle attachment so I mixed this mostly by hand and it was not a problem at all. I did need to cook them a little longer in my oven so that they would brown, but they did not dry out or get hard.

    • Erinn – So glad you all loved them! Whenever my father comes to visit, he requests that I make these, too! They’re definitely a hit and I’m so glad you got to try them and now add them to your family favorites too!!! :)

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