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!
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.
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.
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!
Recipe Notes: (read before you bake!)
- 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.
- 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 😉
- 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!
Fresh Garlic Marinara
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)
- 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.
- 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
- Line a baking sheet with parchment and brush with a small amount of olive oil.
- 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.
- 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.
- 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.
- 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).
- Pipe dough onto your prepared baking sheet, leaving about 1 1/2"-2" between each breadstick. You should have about six 9" long breadsticks.
- 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.
- 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.
- After they've risen 10 minutes, gently remove the pan from the oven and preheat the oven to 350 degrees F.
- 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.
- 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.