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These soft and fluffy gluten free breadsticks are reminiscent of Olive Garden breadsticks. They’re soft and flavorful and don’t taste “gluten free” at all!

ABOUT THIS RECIPE

I feel like Olive Garden’s soft breadsticks are one of those comfort foods that we just crave when we can’t have them anymore. Like a cheap box of mac and cheese or super unhealthy white bread that is squishy.

These homemade gluten-free breadsticks taste just like them and I know you’re gonna love them! They’re soft and fluffy and perfectly flavored, and I think you’ll be pleasantly surprised at how easy they are to make.

***I know you’re anxious to start baking, but please read through at least the ingredients and pro tips sections before making this recipe.

I try to give you everything you need to make a beautiful recipe you’ll want to make again and again and it is worth a few minutes of read time, I promise.

Feel free to use the table of contents below to jump around if you want, then you can print the recipe and get baking!

If you have any questions along the way, don’t hesitate to reach out on social media or leave a comment and I’ll get back to you soon.

Look at how soft and squishy they are!

INGREDIENTS AND SUBSTITUTIONS

What Ingredients do I Need to Make Gluten Free Breadsticks?

*Get the amounts and full instructions in the recipe card below.

Dry ingredients:

• high quality gluten-free flour (I highly suggest using gfJules flour, more on that below)
• instant yeast (you can also use active dry yeast)
• instant milk (use coconut milk powder for dairy free)
• granulated sugar
• salt
• garlic salt (if you don’t have garlic salt on hand, you can use 1 part garlic powder + 3 parts salt)

Wet ingredients:

• large eggs at room temperature (use Bob’s Red Mill egg replacer for egg-free)
• extra virgin olive oil
• warm water
• salted butter, melted (use a dairy free alternative in stick form for dairy free. I recommend Melt brand)

Looking for more gluten free bread recipes?? You’re going to love my Gluten Free Sandwich Bread, Gluten Free Dinner Rolls, and magic, 4-ingredient Gluten Free Biscuits (dairy free options available for all of these recipes)

HOW TO MAKE GLUTEN FREE BREADSTICKS

This is such an easy recipe! Start with a high quality gluten-free flour that works well with this type of recipe and follow the simple instructions.

I use and recommend gfJules all-purpose flour for all yeast bread recipes. I’ve tested hundreds of recipes over the years with lots of different gluten free flours and gfJules makes the fluffiest breads and rolls that hold together well (read: not crumbly) and have a similar texture to wheat breads.

Step 1:

Line 2 large baking sheets with parchment paper and set aside.

Step 2:

This recipe is super easy, just measure all dough ingredients into the bowl of your stand mixer and fit with the paddle attachment. Mix it on medium speed for several minutes. It should look like a thick banana bread batter. Not runny, but definitely too sticky to handle with your hands.

Dough consistency can change based on humidity and elevation so you might need to adjust. If it seems too thick, feel free to add a few more tablespoons of water. If it seems too thin, add a tablespoon or two of flour.

PRO TIP: Gluten free yeast dough is very soft and sticky so you don’t need to use a dough hook.

Step 3:

Turn dough out onto a floured surface (using gluten free flour, of course) and roll to coat, being careful not to incorporate extra flour into the dough. You’re just coating the dough so it’s not too sticky to work with.

Divide the breadstick dough into 10 equal pieces and roll each into a rope about 8 inches long and carefully transfer to the parchment-lined baking sheet. You’ll have 5 breadsticks per pan.

Step 4:

Cover the pans loosely with plastic wrap that has been sprayed with cooking spray and allow to rise in a warm location for about 30 minutes, until breadsticks have puffed up to almost double in size.

I use the proof setting on my oven, but you can set it on the counter in front of a warm window, or on top of a warm oven if you don’t have that option.

Step 5:

Preheat the oven to 400 degrees F.

While the oven is preheating, combine butter and garlic salt and gently brush over breadsticks.

Bake for about 15 minutes, until the breadsticks are golden brown and done inside.

PRO TIP: If you omitted the instant milk powder, they won’t brown as much.

Use a pastry brush to top with with additional melted butter and sprinkle with garlic salt to taste.

WHICH GLUTEN FREE FLOUR IS BEST FOR BREADSTICKS?

Because gluten plays such a critical role in bread making, yeast recipes like breadsticks are particularly temperamental. Using a blend like Bob’s Red Mill will absolutely not work in this recipe.

In fact, many of the gluten-free flour blends you normally buy clearly state on their packaging that they are not suited for breads.

I tested this gluten-free breadsticks recipe with gfJules so that’s what I recommend. It really makes a huge differece and is a great all purpose flour blend to keep on hand.

If you choose to use another flour, I cannot guarantee the results.

HOW TO SERVE GLUTEN-FREE GARLIC BREADSTICKS

These homemade breadsticks are delicious on their own, but you can also serve them with soup or salads, casseroles, or with a side of marinara sauce.

For a fun twist, sprinkle finished gluten-free bread sticks with parmesan cheese and parsley flakes or a little Italian seasoning.

HOW TO MEASURE GLUTEN FREE FLOUR

It is crucial that you use the stir, scoop and level method when measuring gluten free flour. This ensures that you don’t get too much or too little flour, which will drastically affect the final results. It is easiest if you pour your flour into a pantry bin or container.

Here’s how to measure gluten free flour:

1. Stir the flour with a spoon.
2. Using a spoon, scoop the flour into your measuring cup so it is heaping above the rim. Be careful to not pack it down at all.
3. Use a leveler or the flat edge of a knife to scrape the top of the measuring cup, which will level off the flour.

FREQUENTLY ASKED QUESTIONS

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