Softest Gluten-Free Breadsticks (Impossibly Easy)

The best homemade gluten-free breadsticks recipe will make you forget those soft Olive Garden breadsticks ever existed! This extra easy recipe with a garlic topping is not only gluten-free (with dairy-free option), but uses the simplest prep and baking method even a GF novice can pull these off with success!

Prep Time 20

Cook Time 15

Total Time 35

Servings

Author Melissa Erdelac

Ingredients

3 cups (438 g) gluten-free all purpose flour Cup4Cup gluten-free flour highly recommended
2 tablespoons (25 g) granulated sugar
1 (7 g) packet (2 ½ tsp) instant rapid rise yeast
1 tablespoon (11 g) psyllium husk powder helps with bread moisture & structure (what is psyllium husk?)
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups (360 g) warm water (110°F)
2 large eggs room temperature
¼ cup (53 g) olive oil

Garlic Parmesan Topping

1 ½ tablespoons (21 g) melted butter see recipe notes for dairy-free
2 tablespoons grated parmesan see recipe notes for dairy-free
¼ teaspoon garlic powder
¼ teaspoon kosher salt or sea salt
¼ teaspoon Italian seasoning

Instructions

Using a stand mixer with paddle attachment, mix together the gluten-free flour, sugar, yeast, psyllium husk powder, baking powder, and salt on low speed until combined.
3 cups gluten-free all purpose flour, 2 tablespoons granulated sugar, 1 packet (2 ½ tsp) instant rapid rise yeast, 1 tablespoon psyllium husk powder , 1 teaspoon baking powder, 1 teaspoon salt
Add warm water, eggs, and olive oil. Mix on low speed to let the dough come together, about 1 minute.
1 ½ cups warm water (110°F), 2 large eggs, ¼ cup olive oil
Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be slightly thick, like brownie batter.
Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place a gallon ziplock bag in a bowl and fold over sides so it’s open. Use two silicone spoons to scrape the dough into the bottom of the bag. Push all the dough to the bottom, squeeze excess air from the top, and twist to close. You don't have to worry about "zipping" it close because the twisting keeps the dough from escaping out the top.
Snipe off a 1-inch corner of the bag so you have a makeshift piping bag. Be sure to not cut too big of a corner, or you will have large breadsticks. Pipe 6-inch long breadsticks onto the prepared baking sheet, about 2-inches apart. You may need a second baking sheet to fit all the dough.
Set the pan in a warm, draft-free place to rise for about 15 minutes while the oven preheats oven to 375°F.
Bake for 15-17 minutes, or until the bottoms are lightly browned and the internal temperature of the bread reaches 190-200°F.
While the breadsticks are baking combine the topping ingredients. Immediately brush on the topping when they come out of the oven. Serve immediately or transfer to a wire rack to cool completely before storing.
1 ½ tablespoons melted butter, 2 tablespoons grated parmesan, ¼ teaspoon garlic powder, ¼ teaspoon kosher salt or sea salt, ¼ teaspoon Italian seasoning

Notes

Dairy-free Option

For the garlic topping, omit the parmesan cheese and substitute olive oil for the melted butter. Instead of parmesan cheese, nutritional yeast may be used.

best tips and tricks

The size of snipped off corner is important. The first time I made these I cut off too much and the breadsticks were huge! Error on going smaller and you can always snipe off more. Remember they will rise slightly in the oven.
Brush on the garlic butter immediately when you pull them from the oven.
These are best served warm, but if you need to make them ahead, wrap cooled breadsticks in a paper towel and microwave for 10-15 seconds.
For make-ahead breadsticks, they can also be baked, cooled, and frozen until ready to serve. Thaw at room temperature for 1 hour before rewarming.

freezing, storing, and rewarming

For best results, enjoy the breadsticks immediately or within the day. If you need to rewarm them, wrap the breadsticks in a paper towel and microwave for 10-15 seconds.

For oven rewarming, wrap the breadsticks in foil and place in a 350ºF oven for 5-7 minutes.

Leftover breadsticks may also be frozen. Wrap each individually and transfer to a ziplock freezer bag. Freeze up to three months.

Nutrition