Gluten Free Soft Garlic Breadsticks

Soft and fluffy gluten free breadsticks brushed with olive oil and natural Garlic RealSalt, these are the perfect addition to any meal! From start to finish, you'll have them on the table in 30 minutes flat.

Soft and fluffy gluten free breadsticks brushed with olive oil and natural garlic salt, these are the perfect addition to any meal! From start to finish, you’ll have them on the table in less than an hour!

Soft and fluffy gluten free breadsticks brushed with olive oil and natural garlic salt, these are the perfect addition to any meal! From start to finish, you'll have them on the table in 30 minutes flat.

This post was sponsored by Redmond RealSalt. As always, I only work with brands I love and use in my own kitchen. Thank you for supporting Life After Wheat and brands I partner with! This post may also contain affiliate links, please see my full disclosure.

Today I’m excited to share one of my family’s newest favorite recipes with you: perfectly soft gluten free breadsticks seasoned with garlic! A few months ago, I learned of a local product called Redmond RealSalt. I had seen it on local supermarket shelves, but didn’t know much about it. I mean, salt is all pretty much the same, right? Sure I have a collection of sea salt, Himalayan pink salt, low sodium salt, and plain old table salt that I switch up depending on what recipe I’m preparing, but I’ve never found a particular brand of salt that I would buy over another.

When I first tasted RealSalt, I was blown away. It really tastes different than any other salt I’ve eaten! I love that RealSalt products are collected from an ancient sea so they are free from pollutants. They’re also unrefined, which means you’ll find a bit of natural pinkish-red coloring and lots of trace minerals-something other salts are lacking. These two factors are what produce such a uniquely pure and slightly sweet flavor you won’t find in any other salt.

Soft and fluffy gluten free breadsticks brushed with olive oil and natural garlic salt, these are the perfect addition to any meal! From start to finish, you'll have them on the table in 30 minutes flat.

Redmond sells quite a few natural products, including toothpaste, bath salts, food grade clay, hand soap (it smells amazing and doesn’t dry out your hands!) and, of course, lots of salt-based seasonings. Click here to see Redmond’s full line-up of products.  I’ve fallen in love with everything I’ve tried, but the garlic salt is definitely my favorite. It has just the right proportions of savory garlic and sweet natural RealSalt. The first time I tried it, I knew it would taste perfect with breadsticks, and ohhhhh was I right! If you’re a garlic lover, you will swoon over these soft (yes soft!) gluten free garlic breadsticks with fresh marinara dipping sauce. Both the breadsticks and the marinara are flavored with – you guessed it – Garlic RealSalt.

Soft and fluffy gluten free breadsticks brushed with olive oil and natural garlic salt, these are the perfect addition to any meal! From start to finish, you'll have them on the table in 30 minutes flat.

A note about the breadsticks:

Chances are one of the things you miss the most since beginning a gluten free lifestyle is the bread. Sandwich bread, bagels, breadsticks. Right? It can be so hard to find recipes and products for gluten free breads that are soft, pliable, fluffy, and have a great flavor. This recipe was truly a labor of love. Creating great tasting gluten free bread products isn’t always an easy feat, but we did it! Since perfecting the recipe we have already made 3 batches. The kids gobble them up and, of course, gfHubs is always eager to eat them straight out of the oven. These breadsticks literally disappear! They’re also incredibly easy, and if you use instant yeast they can be prepared and baked in 30 minutes flat. Enjoy them plain or dip them in the easy marinara recipe below. Either way, I know you’ll love them!

Soft and fluffy gluten free breadsticks brushed with olive oil and natural garlic salt, these are the perfect addition to any meal! From start to finish, you'll have them on the table in 30 minutes flat.

Recipe Notes: (read before you bake!)

  1. Flour matters. I say this often, and it’s true. Gluten free flours are all different and yield different results for different recipes. I used gfJules for this recipe. If you don’t have any on hand, I would recommend trying Better Batter, Gluten Free Mama’s Almond Blend, or the homemade recipe I have here on the blog. And while I think Cup4Cup flour is a great option, I have tested it out with this recipe and the texture wasn’t as good.
  2. If you’re new to gluten free bread-making, you’ll notice this process is very different! Because gluten free products absorb so much moisture while they’re baking, your dough will need to be very soft and sticky. This makes it hard to work with, which is why you will be using a Ziploc bag to pipe out your breadsticks. Don’t worry, they’ll come out just how you would expect a breadstick to look and taste! If your Ziploc rebels a little, just rub a little olive oil on your hands and re-shape the dough 😉
  3. Be careful not to let the breadsticks rise too long. If they do, they’ll deflate while cooking and will look and taste a little different (they won’t be as pretty). If you’re using instant yeast and letting them rise in a warm oven (see recipe), they should rise enough in just 10 minutes. Watch them closely!

Soft and fluffy gluten free breadsticks brushed with olive oil and natural garlic salt, these are the perfect addition to any meal! From start to finish, you'll have them on the table in 30 minutes flat.

Soft and fluffy gluten free breadsticks brushed with olive oil and natural garlic salt, these are the perfect addition to any meal! From start to finish, you'll have them on the table in 30 minutes flat.

 

Fresh Garlic Marinara

Ingredients:

3/4 cup fresh (or canned) tomato puree

1/4 tsp (or more!) Redmond Garlic Salt

1/2 T fresh chopped basil (I used the frozen poppable kind)

Instructions:

  1. Combine all ingredients in a small saucepan and simmer about 30 minutes, until thickened. Start the marinara before you make the breadsticks and they should be ready about the same time.

 

3 votes

Print

Soft Gluten Free Breadsticks

Prep

Cook

Total

Yield 6 Breadsticks

Ingredients

  • 1 T yeast (I used instant)
  • 2 T sugar or honey
  • 2/3 cup warm water
  • 2 cups high quality gluten free flour (I used gfJules)
  • 2 tsp xanthan gum (omit if flour mix contains xanthan)
  • 1/2 tsp RealSalt
  • 1/2 tsp gluten free baking powder
  • 1 large egg
  • 1/3 cup olive oil
  • 1 tsp gluten free vinegar
  • 1 T olive oil
  • 3/4 tsp RealSalt Garlic Salt

Instructions

  1. Line a baking sheet with parchment and brush with a small amount of olive oil.
  2. In a 2 cup measuring cup, whisk together yeast, sugar, and warm water. Let stand 3-5 minutes until bubbly and almost double in size to activate the yeast.
  3. While yeast is proofing, add gluten free flour, xanthan gum if needed, RealSalt, and baking powder to the bowl of your stand mixer (or a large bowl) and mix with paddle attachment or a spoon until combined.
  4. When yeast mixture is ready, add it to the flour mixture along with the egg, olive oil, and vinegar. Mix on medium speed (high if using a hand mixer) for 3 minutes. The dough should be smooth and too sticky to handle with your hands unless they are well greased.
  5. With a spatula, scoop dough into a gallon size Ziploc bag, then cut a 1" diagonal line across one corner (not a corner with a zipper).
  6. Pipe dough onto your prepared baking sheet, leaving about 1 1/2"-2" between each breadstick. You should have about six 9" long breadsticks.
  7. Put baking sheet in a warm place to rise. I heat my oven to 100 degrees F then turn it off and put the breadsticks in.
  8. Allow breadsticks to rise for 10 minutes, until they've increased in size about 50%. They will continue to rise as the oven is preheating and if they rise too much, they will deflate some while cooking.
  9. After they've risen 10 minutes, gently remove the pan from the oven and preheat the oven to 350 degrees F.
  10. Once oven is preheated, bake the breadsticks for 10-12 minutes (it took 12 in my oven). The breadsticks should be a light brown color underneath.
  11. Whisk 1 T olive oil and RealSalt Garlic Salt together in a small bowl. Brush this mixture over the breadsticks until you have used it all. Sprinkle with additional RealSalt Garlic Salt and serve. These breadsticks are best warm, but can be stored at room temperature up to 3 days. You can re-warm them in the microwave for about 15 seconds to improve texture after storing.

Soft and fluffy gluten free breadsticks brushed with olive oil and natural garlic salt, these are the perfect addition to any meal! From start to finish, you'll have them on the table in 30 minutes flat.

 

 

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44 Comments

  • Reply
    Laura
    November 30, -0001 at 12:00 am

    These turned out well. Did not use the resalt as I didnt have it available….substituted salt and brushed top with melted butter, garlic powder, a sprinkle of oregano and parmesan cheese.
    Thinking these would taste good if imited garlic flavour and rolled cooked rolls in melted butter and cinnamon sugar
    Also, I use my own flour mix….

    • Reply
      thereislifeafterwheat@gmail.com
      November 30, -0001 at 12:00 am

      Thanks for letting me know Laura, I’m so glad you enjoyed them! I love the cinnamon sugar idea, definitely going to try that!

  • Reply
    Chrystal @ Gluten-Free Palate
    August 4, 2016 at 8:02 am

    You have really outdone yourself with this bread stick recipe!!! I can’t wait to try those. And I have some Redmond products to use.. Whoop!!!

    • Reply
      thereislifeafterwheat@gmail.com
      August 4, 2016 at 8:03 am

      Wow thanks Chrystal! I’m excited for you to try them…FINALLY a soft gluten free breadstick, we’ve missed them!

    • Reply
      Agnes
      September 26, 2016 at 5:30 pm

      Is there a chance to just use arrowroot powder or coconut or almond Flour? We can’t really handle the pre mixed gluten free flours! So we are wheat and grainfree!

      • Reply
        thereislifeafterwheat@gmail.com
        September 26, 2016 at 7:17 pm

        Hi Agnes! I haven’t tried this recipe using only grain free flours so I’m not sure how it would affect the texture.

      • Reply
        thereislifeafterwheat@gmail.com
        September 29, 2016 at 9:00 am

        Agnes I’ve never tried it. I’m sure the texture would be different but I can’t tell you exactly how it would turn out. I don’t think coconut flour would work at all, but maybe a combo of arrowroot and almond? If you try it, let me know!

  • Reply
    Raia
    August 4, 2016 at 10:13 am

    I love Redmond’s Real Salt. 🙂 And I can’t believe how soft and squishly delicious those breadsticks look!

    • Reply
      thereislifeafterwheat@gmail.com
      August 4, 2016 at 10:32 am

      Thanks Raia, we could eat these for day! And RealSalt is definitely a favorite at our house!

  • Reply
    amanda
    August 4, 2016 at 11:12 am

    I can’t wait to try the salt! and I love gfjules flour as well, those breadsticks look amazing!

    • Reply
      thereislifeafterwheat@gmail.com
      August 4, 2016 at 11:19 am

      You will love RealSalt Amanda! I’m excited for you to try them.

  • Reply
    Leah @ Grain Changer
    August 5, 2016 at 9:59 am

    SWOON! These look EXACTLY like the Olive Garden breadsticks that I used to loooooove (and eat about 10 of in a sitting haha). Can’t wait to try these!!!

    • Reply
      thereislifeafterwheat@gmail.com
      August 5, 2016 at 10:08 am

      Leah, you’re going to love them, we’ve been baking them several times a week!

  • Reply
    Barbara
    August 10, 2016 at 6:16 pm

    These sure look good, Celeste. Thanks for including all the tips; gf baking is tricky.

    • Reply
      thereislifeafterwheat@gmail.com
      August 10, 2016 at 7:27 pm

      True that Barbara, took me a few tries but it was definitely worth it!

  • Reply
    Emily @ Recipes to Nourish
    August 22, 2016 at 11:05 am

    These look amazing! I wish I had some to enjoy today. I’m going to have to make these soon.

    • Reply
      thereislifeafterwheat@gmail.com
      August 22, 2016 at 11:16 am

      Thanks so much Emily, they’re so easy to make Emily, ready in an hour! Enjoy 🙂

  • Reply
    keeley mcguire
    August 22, 2016 at 11:31 am

    These look delicious! I miss a fluffy garlicy breadstick!

    • Reply
      thereislifeafterwheat@gmail.com
      August 22, 2016 at 11:34 am

      So did we, you will love these! RealSalt adds the perfect flavor, too.

  • Reply
    Heidi @ Red Checkered Tabl
    August 23, 2016 at 7:25 pm

    These look so good. It’s been too long since I’ve been able to have breadsticks. I’ll definitely be saving this recipe to try. We love Real Salt. 🙂

    • Reply
      thereislifeafterwheat@gmail.com
      August 23, 2016 at 8:05 pm

      Thanks so much Heidi, it had been a long time for us too! And yay for RealSalt, it’s definitely a winner!

  • Reply
    Michelle Palin
    August 24, 2016 at 11:39 am

    Those look perfectly soft! I can’t wait to try these!

    • Reply
      thereislifeafterwheat@gmail.com
      August 24, 2016 at 11:48 am

      Thanks Michelle, enjoy!

  • Reply
    Susan
    September 4, 2016 at 6:57 pm

    I have two daughters that are celiac and husband is gluten intolerant. These turned out absolutely brilliant. They loved them and have requested them as a regular addition to our menus. Thank you so much for bringing joy to a very restrictive diet.

    • Reply
      thereislifeafterwheat@gmail.com
      September 5, 2016 at 8:08 pm

      Thank you so much Susan! Hearing things like this make what I do worth it ?

  • Reply
    silver
    September 11, 2016 at 4:29 pm

    Have you tried this recipe with the other blends besides GF Jules? I don’t keep commercial blends on hand as I make my own mixes. I’d like to try these breadsticks following your flour blend recipe–but not if you haven’t don’t it yourself.

    • Reply
      thereislifeafterwheat@gmail.com
      September 12, 2016 at 10:29 am

      I use my mix in a similar recipe so it should work great! Just use 1 1/2 cups of my flour mix + 1/2 cup potato starch instead of the 2 cups flour. Happy baking!

      • Reply
        silver
        September 12, 2016 at 11:27 am

        Thanks! If I have time, I think I’ll try these tonight.

        • Reply
          thereislifeafterwheat@gmail.com
          September 12, 2016 at 11:38 am

          Enjoy!

  • Reply
    Dana
    February 7, 2017 at 3:44 pm

    I used Namaste flour, these were just as promised soft and fluffy!! OMG keep the recipes coming gluten free bloggers! You’ve kept hope alive for those who suffer from the tasteless wasteland of GF fails lol You are truly loved for your efforts!

    • Reply
      thereislifeafterwheat@gmail.com
      February 7, 2017 at 4:18 pm

      Thank you so much for your kind words Dana, it’s truly appreciated! I’m so glad you got to enjoy these breadsticks, it’s one of my all-time favorite recipes. -Celeste

  • Reply
    Melaney
    April 5, 2017 at 10:28 am

    Cup4Cup GF flour comes with Xantham gum already in it, so I wouldn’t need to add the additional Xantham gum, correct?

    Also, I’m allergic to vinegar. Would another acid, like lemon juice work since it calls for so little? Or would I be better off just leaving it out?

    • Reply
      thereislifeafterwheat@gmail.com
      April 6, 2017 at 10:07 am

      Hi Melaney! You should be able to use lemon juice or omit the vinegar. And while I love Cup4Cup flour, I tested this recipe with it and the texture wasn’t as good. I recommend gfJules or Better Batter, and do keep gfJules on hand at all times for all my yeast bread recipes. You can find it on Amazon and get 2 day shipping if you have Prime. If you’re using Cup4Cup, I would half the xanthan but, again, I would recommend using another blend. Hope you enjoy it!

  • Reply
    Nicole
    December 31, 2017 at 3:53 pm

    Decided to make these and kept my hopes low because gluten free baking is so unpredictable.

    These are REALLY good! Super soft and fluffy! I plan on adding more seasoning to the dough itself next time and parmesan for sure

    • Reply
      thereislifeafterwheat@gmail.com
      January 3, 2018 at 2:59 pm

      Yay! So glad you enjoyed them Nicole. Great ideas, thank you for sharing! -Celeste

  • Reply
    Victoria
    January 26, 2018 at 11:02 am

    I just made these and am already on my second one. So I am now going to make another batch. They are soft and wonderful tasting just like real bread. I did change a bit and used Bob Red Mill flour, homemade apple cider vinegar and corn oil. Mainly because that was what I had on had. I was able to roll out my dough for some reason. But I am not complaining!!
    Excellent and easy recipe to follow. I thank you so very much for posting this recipe.
    Victoria

    • Reply
      thereislifeafterwheat@gmail.com
      January 26, 2018 at 12:42 pm

      Victoria, I love hearing this! I’m so glad you’re enjoying the breadsticks, definitely one of my family’s all-time favorite recipes 🙂 -Celeste

  • Reply
    Joye
    January 27, 2018 at 11:54 am

    I must’ve done something wrong! Followed the recipe exactly as you had it and the dough came out very crumbly (used your flour mixture recipe with xanthum gum). I added probably another 3/4 cup water to make the dough smooth like in your picture. Piped it out and let it rise 10 minutes and it looked GREAT!! Then baked for 21 minutes (they were still pale and flat after 12 minutes). They came out brown then deflated, then were absolutely gummy. HELP!! My daughter is new to gluten free and I’ve got to find a solution!! Thanks!

    • Reply
      thereislifeafterwheat@gmail.com
      January 27, 2018 at 2:11 pm

      Hi Joye, that sounds frustrating! I make this recipe often and have not had that problem, It should be a wet dough. I would suggest trying it again and when you measure the flour, stir it first, scoop into the measuring cup, then level off with a knife. Also double check that you’ve added the full amount of water and olive oil. Let me know if you have any more questions, always happy to help! -Celeste

  • Reply
    Jennifer Buzel
    April 7, 2018 at 8:32 pm

    Has anyone tried this recipe with an egg substitute? I have intolerances to eggs, gluten, dairy, and shellfish. 🙁 Do you think a flax or chia “egg” would work since it has the xanthin gum in it already?

    • Reply
      thereislifeafterwheat@gmail.com
      April 9, 2018 at 1:08 pm

      Hi Jennifer! Great question, I haven’t tried it, but I think it would work. Let me know how it goes! -Celeste

  • Reply
    Jenna
    April 8, 2018 at 1:53 pm

    Do you mean all purpose flour? Mine has zantham gum already and baking powder. Would I omit the BP as well? Thanks!

  • Reply
    Jenna
    April 8, 2018 at 6:50 pm

    Nevermind. Mine had SODA. so I still used powder and they turned out great. So addictive I ate my the ones I had set aside for my grandpa!

    • Reply
      thereislifeafterwheat@gmail.com
      April 9, 2018 at 1:07 pm

      Sounds like a good excuse to make a second batch! I’m so glad you enjoyed them Jenna! -Celeste

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