Witches’ Fingers Gluten Free Bread Sticks Recipe



My gluten free bread sticks are always a party favorite, and now, shaped like eerie witches’ fingers, they’re positively irresistible at Halloween.

gluten free witches' fingers bread sticks with nail

I wish I could take credit for the idea behind these eye-catching spooky witches’ fingers bread sticks, but I actually borrowed the concept from some cookies I had seen shaped this way with almonds as finger nails. They were too cute not to duplicate gluten free, and the thought of making a Halloween treat without a lot of sugar was pretty appealing, too, so I made them into bread sticks!

I know you and all your goulish family and friends will love these not-sweet treats this Halloween!


Witches’ Fingers Gluten Free Bread Sticks Recipe


  • 2 cups (270 grams) gfJules™ All-Purpose Gluten Free Flour
  • 3 Tbs. flaxseed meal (or use same amount of gfJules™ Flour)
  • 1/4 cup milk powder (dairy or non-dairy) OR almond meal or plain GF Potato Flakes
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • pinch of salt
  • 1/4 cup vegetable or palm oil shortening
  • 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)
  • toppings of choice (e.g. coarse sea salt, grated cheese, sesame or poppy seeds, shaved almonds …)
  • egg wash (full egg) or oil or milk to brush on sticks before baking


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

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 finger-like logs. They will expand as they rise, so make these fingers skinny to look more life (death?!)-like when baked (long and thin with squished in parts for knuckles — the knobbier the better!) Watch this quick video to see how to shape them!

Lay the fingers onto parchment-lined baking sheets. Gently press a raw almond into the tip of each finger, as a finger nail. Cover and let rise in a warm location for at least 30 minutes.

Brush with egg wash or oil or milk to help them brown — for witches’ fingers, an uneven coating looks even more creepy!

Bake for approximately 10 minutes until the tops are lightly browned and the dough has risen. Open the oven door and allow the bread sticks to cool slowly; serve warm.

Makes approximately 20-24 fingers, depending on size.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

I hope you love this recipe as much as we do!

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Breadsticks are always a favorite, and shaped like eerie witches' fingers gluten free breadsticks are irresistible at Halloween!


gluten free witches fingers bread sticks

Gluten Free Halloween Breadsticks



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  1. I would love to make these for my church Fall Festival. We can’t bring anything with nuts. Does anyone have another good idea for the “fingernails”? I love Mark’s idea about green food coloring, too. I adore your flour blend.

  2. I’ve seen lots of witches’ fingers, but I love that you made yours out of breadsticks. And, the almonds are certainly a complimentary flavor. Thanks for sharing! It was great to find this post through Gluten Free Fridays!

    • Hi Janet,
      You cannot just substitute milk in place of the powdered milk or almond meal/flour, as that would through the dry:liquid measurements off. You need a dry ingredient in equal portions to the one specified here. I like using the powdered milk or almond meal because it helps add more structure and helps the “fingers” keep their shape, but you could simply use more of my flour or another whole grain gluten-free flour in its place in the amount.

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