Softest Gluten-Free Breadsticks Recipe

Introduction

These softest gluten-free breadsticks are delightfully tender and bursting with flavor. Perfect as a snack or alongside your favorite dishes, they offer a satisfying texture without gluten. With a garlicky Parmesan topping, they’re sure to please everyone at the table.

Ingredients

• 3 cups (438g) gluten-free all-purpose flour (Cup4Cup gluten-free flour recommended)
• 2 tablespoons (25g) granulated sugar
• 1 packet (2 ½ tsp, 9g) instant rapid rise yeast
• 1 tablespoon (11g) psyllium husk powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups (360g) warm water (110°F)
• 2 large eggs, room temperature
• ¼ cup (53g) olive oil

Garlic Parmesan Topping:

• 1 ½ tablespoons (21g) melted butter (see notes for dairy-free options)
• 2 tablespoons grated Parmesan cheese (see notes for dairy-free options)
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt or sea salt
• ¼ teaspoon Italian seasoning

Instructions

1. Step 1: Using a stand mixer with the paddle attachment, combine the gluten-free flour, sugar, yeast, psyllium husk powder, baking powder, and salt on low speed until evenly mixed.
2. Step 2: Add warm water, eggs, and olive oil to the dry ingredients. Mix on low speed for about 1 minute to bring the dough together.
3. Step 3: Increase the mixer speed to medium and beat for 5 minutes, scraping down the paddle and bowl halfway through. The batter will be slightly thick, similar to brownie batter.
4. Step 4: Line a baking sheet with parchment paper and spray it with nonstick cooking spray.
5. Step 5: Place a gallon ziplock bag inside a bowl and fold the sides over to keep it open. Use two silicone spoons to scrape the dough into the bottom of the bag. Push all dough down, squeeze out excess air, and twist the top to close. (No need to seal the bag as the twist keeps it closed.)
6. Step 6: Snip off a 1-inch corner of the bag to make a piping bag. Be careful not to cut too large a hole to keep breadsticks a good size.
7. Step 7: Pipe 6-inch long breadsticks onto the prepared baking sheet, spacing them about 2 inches apart. Use a second baking sheet if needed to fit all the dough.
8. Step 8: Let the breadsticks rise in a warm, draft-free area for about 15 minutes while you preheat the oven to 375°F (190°C).
9. Step 9: Bake for 15–17 minutes, until the bottoms turn lightly browned and the internal temperature reaches 190–200°F.
10. Step 10: While baking, mix the melted butter, grated Parmesan, garlic powder, salt, and Italian seasoning for the topping. Brush this mixture onto the breadsticks immediately after baking.
11. Step 11: Serve the breadsticks warm, or cool completely on a wire rack before storing.

Tips & Variations

• For a dairy-free option, substitute melted butter with olive oil and use a vegan Parmesan alternative.
• Using psyllium husk powder helps keep the breadsticks moist and improves their structure—don’t skip it!
• Try adding fresh herbs like rosemary or thyme to the topping for extra aroma and flavor.
• Pipe smaller breadsticks for appetizer-sized portions, adjusting baking time slightly as needed.

Storage

Store cooled breadsticks in an airtight container at room temperature for up to 3 days. Reheat in a 350°F oven for 5–7 minutes to regain softness and warmth. For longer storage, freeze the breadsticks in a sealed bag for up to 1 month and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a stand mixer?

Yes, you can mix the ingredients by hand using a sturdy spoon or whisk. It may take a bit more effort to blend thoroughly, but the dough will still come together well.

What if I don’t have psyllium husk powder?

Psyllium husk powder improves moisture and texture in gluten-free baking. If unavailable, you can try substituting with ground flaxseed mixed with water, but the results may be slightly different.

Softest Gluten-Free Breadsticks Recipe

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★★★★★

5 from 124 reviews

These Softest Gluten-Free Breadsticks feature a moist, tender texture thanks to psyllium husk powder and a perfectly balanced blend of gluten-free flours. Lightly sweetened with sugar and enriched with eggs and olive oil, they are easy to prepare using a stand mixer and baked to golden perfection. Topped with a savory garlic parmesan butter, they make an irresistible snack or side dish suitable for gluten-free diets.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 42 minutes
• Yield: 12 breadsticks 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups (438g) gluten-free all purpose flour (Cup4Cup gluten-free flour highly recommended)
• 2 tablespoons (25g) granulated sugar
• 1 packet (2 ½ tsp, 9g) instant rapid rise yeast
• 1 tablespoon (11g) psyllium husk powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups (360g) warm water (110°F)
• 2 large eggs, room temperature
• ¼ cup (53g) olive oil

Garlic Parmesan Topping

• 1 ½ tablespoons (21g) melted butter (see notes for dairy-free alternative)
• 2 tablespoons grated parmesan cheese (see notes for dairy-free alternative)
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt or sea salt
• ¼ teaspoon Italian seasoning

Instructions

1. Mix dry ingredients: Using a stand mixer fitted with the paddle attachment, combine the gluten-free flour, sugar, instant yeast, psyllium husk powder, baking powder, and salt on low speed until evenly mixed.
2. Add wet ingredients: Pour in the warm water, eggs, and olive oil. Mix on low speed for about 1 minute to bring the dough together.
3. Beat the dough: Increase mixer speed to medium and beat for 5 minutes, scraping down the paddle and bowl halfway through. The dough will be slightly thick, similar to brownie batter.
4. Prepare piping bag: Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray. Place a gallon-sized ziplock bag inside a bowl, folding over the edges to keep it open. Scrape the dough into the bottom of the bag using two silicone spoons. Push all dough down, squeeze out excess air, and twist the top to seal.
5. Pipe breadsticks: Snip a 1-inch corner off the ziplock bag to create a piping bag. Pipe 6-inch long breadsticks onto the prepared baking sheet, spacing about 2 inches apart. Use additional baking sheets as needed to accommodate all the dough.
6. Proof the dough: Set the baking sheet in a warm, draft-free spot and let the breadsticks rise for 15 minutes while preheating the oven to 375°F (190°C).
7. Bake: Bake the breadsticks for 15-17 minutes, or until the bottoms are lightly browned and the internal temperature reaches between 190-200°F (88-93°C).
8. Prepare topping: While baking, combine melted butter, grated parmesan, garlic powder, kosher salt, and Italian seasoning in a small bowl.
9. Brush and serve: Immediately upon removal from the oven, brush the breadsticks with the garlic parmesan topping. Serve warm or transfer to a wire rack to cool completely before storing.

Notes

• For a dairy-free version, substitute melted butter with melted coconut oil or vegan butter, and use a dairy-free parmesan alternative or nutritional yeast for the topping.
• Psyllium husk powder improves bread moisture and structure – do not omit for best texture.
• Ensure water is warmed to about 110°F to properly activate the yeast without killing it.
• If you do not have a stand mixer, mix by hand with a sturdy spoon and beat vigorously to develop the right texture.
• Use gluten-free certified ingredients to avoid cross-contamination if cooking for those with celiac disease.
• Store breadsticks in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: gluten free breadsticks, soft breadsticks, gluten free baking, psyllium husk bread, garlic parmesan breadsticks