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.
In fact, they’re giving gluten free bread a GOOD name! You’ll have family and friends begging for seconds, even on day 2! It’s the way gluten free bread sticks ought to be: soft and tender and the perfect accompaniment for soups, stews, main meals or just a slather of butter or jam.
Check out this video to see how easy this gluten free bread sticks dough is to work with
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 the quick video above 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.
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.
Gluten Free Bread Sticks Recipe
These soft gluten free bread sticks give gluten free bread a GOOD name! You'll have family and friends asking for seconds, even on day 2!
- 2 cups + 3 Tbs. (295 grams) gfJules™ All Purpose Flour
- 1/4 cup milk powder (dairy or non-dairy) OR gluten free Vanilla Pudding Mix like Jell-o Brand OR plain GF mashed potato flakes
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- pinch of salt
- 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 …)
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.
To Make Gluten Free Breadsticks:
Dust a clean counter or baking mat with gfJules™ Flour. Dust your hands with a little more of this flour as well. Grab a chunk of the wet dough, rolling it gently in the flour into the shape you desire. Don't put too much gluten free flour on the dough, or it will be difficult to roll.
Lay the sticks, pretzels or other shaped dough onto a parchment-lined baking sheet. Brush with olive oil and sprinkle with toppings.
Cover with parchment 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 (8-10 minutes for convection). A toothpick inserted into the sticks should come out dry.
Remove to cool on a wire rack; serve warm or warm on a grill to serve later.
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.
Can you use your pizza crust mix to make bread sticks?
Yes! Just pipe them out into small portions — see my video in the gluten free baguette recipe for tips on how to do this. Enjoy!!
This is probably my favorite GF recipe. It’s simple, easy and no fail. Unlike some GF bread products these ‘keep’ for days in the fridge, stay moist, and best of all are not crumbly! They hold together really well. But even better, this recipe is SO versatile! It makes a great ‘ hot pocket’! I make 24 flattened disks a little bigger than a hamburger bun, put a healthy scoop of my favorite fillings (buffalo chicken, tuna, ground ham & cheese, etc) on 1/2 of them and then cover with the other 1/2 pinching edges to seal. I brush with olive oil sprinkle with sesame seeds and I bake 10 min @350 and another 5 min at 375 to brown them a bit. They are amazing! My gluten family loves them. They bake up soft, refrigerate well and heat up great in the microwave. Best of all your sandwich filling stays contained with each bite. Thank you for such a versatile recipe!
Oh wow – that’s a variation I simply must try! My father (not gluten free) adores this recipe so much. Hot pockets made with this dough would be his un-doing! 🙂 So glad to hear you’re loving it so much, as well. It really is quite simple, and so good to know it is delicious even days after baking! Thanks for taking the time to let me know, and for sharing your hot pocket tip! Have you tried my gluten free calzone recipe yet? It’s a pretty great hot pocket-like recipe, too!!!