Soft Gluten Free Breadsticks




Yield 6 Breadsticks



  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.

Recipe by Life After Wheat at