Italian gluten free breadsticks

Italian gluten free breadsticks


1 person made this

About this recipe: I am of Italian-Jewish background, and my mama and I have always been naturally inclined to making that kind of food! My mama, sister and I have needed to eat gluten free from the time I was nine years old, so it has taken that many years to develop all the recipes into gluten free form. A couple months ago, I finally discovered the perfect recipe for gluten free breadsticks, so I thought I share it with you! My family and I have enjoyed it, so hopefully you will too!

jewishgirl95 Virginia, United States

Makes: 2 to 3 dozen

  • 375g gluten free flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon xanthan gum (see footnote)
  • 3 tablespoons sugar
  • 1 tablespoon quick yeast
  • 1/2 teaspoon salt
  • 3 tablespoons apple sauce (room temperature)
  • 7 tablespoons olive oil, divided
  • 225ml very warm water
  • Topping
  • 225g butter
  • 1 tablespoon garlic powder
  • 2 teaspoons dried basil
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon dried parsley

Prep:30min  ›  Cook:10min  ›  Extra time:50min rising  ›  Ready in:1hr30min 

  1. Combine all dry ingredients: flour, baking powder, xanthan gum, sugar, yeast and salt. Make a well in the centre and add the water, apple sauce and 4 tablespoons of the olive oil.
  2. At this point, you will want to gently combine the ingredients with your hands. Gently cover the flour over the liquid, knead it in, and repeat the process until everything is thoroughly mixed. If the mixture is dry, add warm water 1 tablespoon at a time as needed. Make sure that the dough is very soft and fairly pliable. It must be moist, or else your breadsticks will be dry and tasteless.
  3. Next, cover bowl with cling film or towel and allow dough to rise for half an hour. (Make sure that the area you have it in is quite warm in temperature, 20-25 degrees C, so that you have no problems with it turning out flat.)
  4. After half an hour, remove the dough from the bowl, knead gently with fingers for 1 to 2 minutes. Make dough balls that are the size of unshelled walnuts. Next, placing the dough on your floured work surface, oil your hands with olive oil and roll the ball into a stick (resembling a link of sausage). Repeat process until all your breadsticks are formed.
  5. Next, place your breadsticks on a sheet of baking parchment that you have laid out on the table. Brush with olive oil and allow to rise for 20 minutes, covered with a towel.
  6. Preheat oven to 220 C / 200 C fan / Gas 7. (If your oven runs very hot, use 200 C / Gas 6 instead.)
  7. Now, at this point, your breadsticks will be very fragile, so you will not want to handle them very much. Get out a baking tray and grease it thoroughly with olive oil, making sure every inch of it is greased. Gently, with a long, floured metal spatula, ease the breadsticks onto your baking tray, making sure that each breadstick touches the other one.
  8. In a small pan, melt together the topping ingredients. Stir well, then brush with pastry brush over breadsticks. Thoroughly cover them with the butter.
  9. Bake breadsticks until they are very lightly golden and firm, but still soft.
  10. Remove from oven, brush generous amount of butter mixture over them all, then place in a basket lined with a towel. Cover with towel to keep warm and serve.

Yeast tip

If you have active dried or fresh yeast instead of quick yeast, add the yeast to the water and let it dissolve until bubbly, then add to dry ingredients.

Xantham gum

This is only required if your gluten free flour mixture does not include it already. Read the label of your GF flour mix and add if needed.

Serving suggestion

These are good as a side dish to be served with minestrone soup, spaghetti, goulash or any other good Italian or Jewish dish! Place a small bowl of olive oil, salt and pepper next to each plate so everyone can dip their breadsticks into it.

See it on my blog

See this recipe on Multinational Recipes

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