Easy Gluten Free Breadsticks
How to squeeze out my Easy Gluten Free Breadsticks:
How to smooth out the tops and edges of the Breadsticks:
Demo on greasing the breadsticks:
This next recipe was created for my nephew's birthday. He turned 12 on 12/13/14. Fun date huh!
I had never attempted breadsticks before this point but decided to use my Quick Gluten Free Dinner Roll recipe as the base. They turned out fantastic! Even the non-gluten-free eaters were loving them! Get this- my biggest critic- even had 3! ;)
The bag method I use for these is super easy. It just takes a steady hand of squeezing. ;)
These breadsticks are gluten and dairy free but if you can eat butter- they're all the yummier!
Easy Gluten Free Breadsticks
(Gluten Free, Dairy Free)
Created by jalene
Yields over 20 Breadsticks (5 to 6 inches long)
For leftovers: allow the breadsticks to cool completely before storing in a ziplock bag. I try to use these within 1-2 days, otherwise they tend to dry out. They also can be frozen for later use! Simply freeze them the day you make them for optimal freshness.
3/13/2016 12:13:02 pm
Can you make the dough a head of time. Then bake wipe them out and bake them later?
8/17/2016 09:30:25 am
Please clarify - Potato starch is listed twice in the ingredients. Should both measures be included at the same time?
10/19/2016 02:43:06 pm
I don't have grapeseed oil. What would you use as a substitute? I have olive oil, coconut oil, peanut oil and canola oil..
12/3/2016 06:17:57 pm
I used olive oil with no issues.
12/3/2016 06:16:41 pm
I modified the recipe to make pizza dough. It was amazing! I used a little less sugar and yeast. Precooked the crust for 12 minutes, then added toppings and cooked another 10. I used a 13 in x 17 3/4 in cookie sheet to put the dough on and it filled almost the entire pan. My family loved it and it tasted like the real thing. Thanks for the starter recipe. p.s. we've also made the bread sticks and they are also a big hit! And you are right, they freeze well and with a little reheat they are awesome for another night.
12/20/2017 04:35:12 pm
I can’t eat egg. Any substitution recommendations for this recipe? I also can’t do aquafaba or bananas, so those are out.
Yes! I have used flax before. Simply add 2 tbsp of ground flax seed into the dry flours and add 6 tbsp extra water in place of 2 eggs. The texture will be slightly different but they still taste great! They also may require longer cooking time so watch them closely while cooking.
1/21/2018 04:10:21 pm
What type of yeast do you use in this recipe? Thanks.
1/13/2019 05:39:44 pm
Tried this recipe and my dough ended up much drier than shown in the video. I measured everything exactly. Did one of the measurements get accidentallly changed? Was really excited for this but it was a big disappointment.
No, the recipe hasn't changed. Sorry yours didn't turn out. Did you add the eggs? Did you forget the oil? Did you confuse potato flour for the potato starch? Those are some common mistakes that would make it dry. Double check the recipe and your ingredients for any trouble shooting.
1/18/2019 04:09:18 pm
Is it possible to use Pillsbury 1 to 1 flour instead of making your own flour?
You could try it. I never have so it'd be an experiment. I would start by subbing for the rice flour, potato starch, and tapioca starch for 3 cups of your 1 to 1 flour. If your 1 to 1 contains xanthan gum then there's no need to add additional so you would omit that. Let us know how it turns out.
1/22/2019 08:25:53 pm
I've made this twice this week. Once as bread sticks and once as pizza dough. Amazing!! I'm not gluten free but I'm learning as a new friend is. I used a 1 to 1 blend, 3 cups. It rose nicely and if I do pizza dough again I will spread it more to achieve a thinner crust.
4/4/2019 10:27:56 am
Do you mind sharing the recipe--meaning did you use 3 cups of 1-to-1, and then follow the recipe above (including the eggs, sugar, salt, but omitting the starches)? If you wanted to make this ahead of time, would you recommend pre-baking and warming, or freezing everything raw?
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