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4.44
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144
votes
Soft Gluten Free Breadsticks: Ready to Eat in 45 Minutes
Served warm, these gluten free breadsticks taste just like they came from a restaurant. No one will even know they're gluten free!
Prep Time
18
minutes
mins
Cook Time
16
minutes
mins
Rise time
10
minutes
mins
Total Time
44
minutes
mins
Course:
Appetizer, bread, Side Dish, Snack
Cuisine:
American
Diet:
Gluten Free, Low Lactose
Servings:
12
breadsticks
Calories:
304
kcal
Author:
Christine
Ingredients
⅔
cup
water
warmed to 100F
2 ¼
teaspoons
active dry yeast
30
grams
granulated sugar
about 2 Tablespoons
260
grams
gluten free flour blend
about 2 cups
½
teaspoon
xanthan gum
½
teaspoon
salt
½
teaspoon
baking powder
1
large
egg
⅓
cup
olive oil
1
teaspoon
apple cider vinegar
Topping
1
Tablespoon
olive oil
Sprinkling of Italian seasoning
Sprinkling of coarse salt
Instructions
Prepare a baking sheet by lining it with parchment paper and brushing it with a dab of olive oil. Set aside.
To the warm water, add in the yeast and granulated sugar and mix well. Set aside to proof for 5 minutes.
While the yeast is proofing, in the bowl of a stand mixer, add flour blend, xanthan gum, salt and baking powder. Mix until incorporated.
Add the egg, olive oil, apple cider vinegar and yeast mixture to the flour mixture.
Mix on low speed for 20 seconds. Stop the mixer and scrape the batter down.
Turn mixer to medium speed and mix for 3 minutes.
Scoop dough into a gallon size plastic baggie and cut a ¾ inch wide hole in a corner of the bag.
Pipe 12 breadsticks onto the prepared pan in 7 inch long tubes.
Set pan in a warm place to rise slightly, about 10 minutes.
While breadsticks are rising, preheat oven to 350 F.
Bake for 15 – 18 minutes or until the tops are golden brown.
Remove from the oven and set aside to cool slightly.
Brush each breadstick with olive oil and sprinkle with Italian seasoning and coarse salt.
Serve warm.
Video
Notes
Ingredients should be at room temperature, except warm water.
Make sure to proof the yeast before adding it to the recipe.
Use a plastic baggie to act as a 'piping bag' for uniform size breadsticks.
Serve warm.
Do not double the recipe - if you want more breadsticks, make 2 batches, side by side.
Use the flour blend recommended in the recipe for best results
Updated 8/15/2023 with better pictures and clearer directions.
Nutrition
Serving:
1
g
|
Calories:
304
kcal
|
Carbohydrates:
36
g
|
Protein:
5
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Cholesterol:
27
mg
|
Sodium:
220
mg
|
Potassium:
75
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
40
IU
|
Calcium:
49
mg
|
Iron:
1.7
mg