Gluten-Free Breadsticks

Ingredients

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• 2 cups gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) Shop
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
• 2.25 tsp gluten-free instant yeast Shop
• 0.5 tsp salt
• 1 tsp sugar Shop
• 1 cup warm water (about 105-115°F)
• 2 large eggs, at room temperature
• 3 tbsp olive oil, plus more for greasing

Instructions

1. 1 In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), gluten-free instant yeast, sugar, and salt. Ensure all the dry ingredients are thoroughly combined for an even texture.
2. 2 In a separate medium bowl, whisk together the warm water, room temperature eggs, and 3 tablespoons of olive oil until well blended. The mixture should be smooth and homogenous.
3. 3 Pour the wet ingredients into the bowl with the dry ingredients. Mix with a sturdy spoon or a stand mixer fitted with a paddle attachment on low speed until a thick, sticky dough forms, about 2-3 minutes. Gluten-free dough will be much stickier and less elastic than dough made with gluten-containing grains.
4. 4 Lightly grease a baking sheet with olive oil or line it with parchment paper. With lightly oiled hands or a spatula, shape the sticky dough into breadstick shapes, about 6-8 inches long and ½ inch thick, placing them about 1 inch apart on the prepared baking sheet. Cover loosely with oiled plastic wrap and let the breadsticks rise in a warm place for 45-60 minutes, until visibly puffy. Preheat the oven during the last 20 minutes.
5. 5 Bake in the preheated 375°F (190°C) oven the breadsticks for approximately 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom. For an extra crisp exterior, you can bake them for a few minutes longer, watching carefully to prevent burning. Let them cool on a wire rack for at least 15 minutes before serving.

Nutrition (per serving)

Tips & Notes

• Use instant yeast labeled gluten-free, and check the water with a thermometer so it lands at 105 to 115°F as written. Water much hotter than that can kill the yeast, and the breadsticks will bake up flat and dense.
• This dough is too sticky to roll like a conventional breadstick dough, so spoon it into a zip-top bag, snip off a 1/2-inch corner and pipe 6- to 8-inch sticks onto the sheet. Smooth any ridges with an oiled fingertip.
• Gluten-free breadsticks firm up quickly as they cool. Store them airtight once completely cool, then rewarm at 375°F for about 5 minutes, wrapped in foil for a soft bite or unwrapped for a crisper crust.

Common questions