Gluten-Free Breadsticks Recipe

Name: Gluten-Free Breadsticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon plus 1/8 teaspoon active dry yeast; 3/4 cup organic brown rice flour; 1/2 cup tapioca starch (see note); 1 tablespoon nonfat dry milk powder; 1/2 teaspoon xanthan gum (see note); 1/2 teaspoon unflavored gelatin powder; 1/4 teaspoon sea salt; Pinch of dried herbes de Provence; 1/4 teaspoon sugar; 1 1/2 tablespoons extra virgin olive oil; 1 1/2 tablespoons cider vinegar; Nonstick spray or vegetable oil, for greasing baking sheet and breadsticks; Fleur de sel or other flaky sea salt

Servings: persons

1/2 teaspoon plus 1/8 teaspoon active dry yeast
3/4 cup organic brown rice flour
1/2 cup tapioca starch (see note)
1 tablespoon nonfat dry milk powder
1/2 teaspoon xanthan gum (see note)
1/2 teaspoon unflavored gelatin powder
1/4 teaspoon sea salt
Pinch of dried herbes de Provence
1/4 teaspoon sugar
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons cider vinegar
Nonstick spray or vegetable oil, for greasing baking sheet and breadsticks
Fleur de sel or other flaky sea salt

1
Preheat oven to 425 degrees.
2
In a medium mixing bowl fitted with standard beaters (not a dough hook), combine yeast, rice flour, tapioca starch, dry milk powder, xanthan gum, gelatin powder, 1/4 teaspoon sea salt and herbes de Provence.
3
Mix on low speed to blend.
4
Add 1 cup warm water (105 to 110 degrees), sugar, olive oil and vinegar.
5
Increase speed to high, and beat 6 minutes.
6
(Dough will stay very soft and should not pull off sides of bowl; if necessary, add water 1 tablespoon at a time until dough does not resist beaters.)
7
Liberally spray or oil a baking sheet, and set aside.
8
Put dough into a large pastry bag with a plain round 1/2 -inch tip, and pipe 12 breadsticks about 8 inches long, leaving about 2 inches in between.
9
Spray or brush tops of breadsticks liberally with oil, and salt generously with fleur de sel.
10
Bake breadsticks 10 minutes, turn and spray or brush again with oil.
11
Continue to bake until golden brown, about 10 minutes more.
12
Serve warm.

136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 teaspoon plus 1/8 teaspoon active dry yeast, 3/4 cup organic brown rice flour, 1/2 cup tapioca starch (see note), 1 tablespoon nonfat dry milk powder, and more.

Yes, Gluten-Free Breadsticks falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Breadsticks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions