Gluten-Free Breadsticks

Ingredients

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

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free instant yeast, 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. Allow the shaped breadsticks to rest in a warm place for about 10 minutes while you preheat the oven.

5. 5

   Preheat your oven to 375°F (190°C). Bake 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

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.