These gluten-free breadsticks are easy-to-make and beyond delicious! Made with Caputo Fioreglut flour – you’ll be amazed at their light and bready texture!

Craving breadsticks? This is our family-favorite recipe that we can’t stop making. I hope you enjoy them too!

For more gluten-free recipes, try this long-time favorite gluten-free pizza crust or gluten-free sandwich bread.

gluten-free breadsticks on a platter with butter and marinara sauce


 

Think you can’t enjoy delicious, chewy breadsticks when you eat gluten-free? Think again!

This amazing recipe is SO easy and SO tasty. It’s one of those gluten free bread recipes you’ll be whipping up regularly from now on!

These make a great appetizer for parties and events. Add marinara sauce and you have one crowd-pleasing hors d’oeuvre! Trust me, everyone is going to LOVE these breadsticks, no matter their dietary needs!

Why I Love this Recipe

  • Single rise time – Unlike regular flour, gluten-free flour only needs to rise once. That means this recipe comes together in a snap!
  • Better than any store-bought gluten-free bread! – This recipe uses Caputo Fioreglut gluten-free flour, a special flour made from gluten-free wheat starch. Since the flour contains wheat (but not gluten), it gives the breadsticks incredible, restaurant-level texture.
  • Versatile recipe – Customize your breadsticks by adding different seasonings and toppings. You can add other types of cheese or even make them into sweet, gluten-free cinnamon breadsticks.

Caputo Fioreglut Gluten-Free Flour

This recipe uses caputo fioreglut gluten-free flour. This is a special type of flour imported straight for Italy (you can buy it Amazon here!).

It is made with gluten-free wheat starch that has been completely removed of gluten. This flour makes the MOST AMAZING gluten-free bread I’ve ever baked.

I have celiac disease and don’t react to this flour. Just know while it is gluten-free, it isn’t wheat free.

Table of Contents

These breadsticks are great as a side dish to your favorite gluten-free meatballs, gluten-free spaghetti sauce, gluten-free alfredo, gluten-free lasagna, or lasagna soup.

You also might like these recipes for gluten-free crescent rolls, gluten-free flatbread, gluten-free rolls and gluten-free garlic bread.

Ingredients You’ll Need

For the Gluten-Free Breadstick Dough

Here’s what you’ll need to make the breadstick dough:

gluten-free breadstick ingredients on a countertop
  • Caputo gluten-free flour: This type of flour is a must! Don’t use a regular gluten-free flour blend: It makes a huge difference in the texture and crumb. Caputo gluten-free flour is imported from Italy and made with gluten-free wheat starch. It’s not wheat free, but it has been removed of gluten to a trace level!
  • Water: You want to use warm water here, but it shouldn’t be too hot! Water that is too cold won’t activate the yeast, while water that is too hot will kill it. Aim for 100-120 degrees F.
  • Olive oil: Extra virgin olive oil gives these gluten-free breadsticks a deep, buttery flavor. Choose a high-quality olive oil in a dark bottle, and reserve extra for the topping!
  • Salt: You can use sea salt or garlic salt for this recipe. Garlic salt adds a bit more flavor to the homemade gluten-free breadsticks, so it’s my preference!
  • Yeast: I like to use Saf instant yeast and mix it in with dry ingredients. This works beautifully and makes the recipe so quick and easy, since it only needs one rise!
  • Sugar: A tablespoon of sugar adds a hint of sweetness to these breadsticks, which really takes these delicious homemade gluten free breadsticks to the next level!

Gluten-Free Bread Only Needs One Rise

Unlike traditional breadsticks, gluten-free breadsticks only need to rise once. I use Saf instant yeast and add it right to the dry ingredients.

Be sure to use fresh yeast, but no need to activate the yeast before hand!

For the Cheesy Topping

Next, here’s what you’ll need for the gluten-free breadsticks topping:

gluten-free breadstick topping ingredients on a counterop
  • Mozzarella: I prefer freshly grated Mozzarella, which melts more easily and has better flavor for these soft breadsticks.
  • Parmesan: I recommend using freshly shredded Parmesan cheese here. Skip the powdered kind!
  • Butter: You will brush the breadsticks with a little melted butter before adding the cheesy topping onto the gluten-free breadsticks with a pastry brush.
  • Garlic salt: For gluten free garlic breadsticks, add a bit more garlic flavor to the topping. If you don’t have garlic salt, you can use a combination of garlic powder and salt.

Sere these with pepperoni dip!

How to Make Gluten-Free Breadsticks

Dry breadstick dough in a bowl, and mixed breadstick dough in a bowl

Mix dry ingredients. In the bowl of a stand mixer or in a large bowl, combine the cups of flour, granulated sugar, active dry yeast, and salt. Mix to combine.

Add wet ingredients. With the mixer running on low speed, slowly add the cup water and oil to the yeast mixture. Increase the speed to medium-high and beat for 5 minutes.

Dough formed into a ball and sitting in a pot, and rising breadstick dough in a pot

Place dough in a bowl. Using an oiled spatula, scoop the dough into a medium-sized oiled bowl. (I rub a tablespoon of oil on the sides/bottom of the bowl so the dough doesn’t stick while it rises.) 

Let rise. Cover and let rise in a warm location for 1 to 1 ½ hours, until doubled in size. Meanwhile, place a pizza stone in the oven and preheat the oven to 475F. Let the pizza stone preheat for at least 20 minutes. 

Gluten-free dough rolled out onto parchment paper, and baked gluten-free breadsticks

Shape dough. Spray a large piece of parchment paper (about the size of a baking sheet) with cooking spray. Using oiled or wet hands, press the dough into a long rectangle that is ⅓ inch thick. Let rise for another 10 minutes.

Bake. Slide the parchment paper on the pizza stone and bake for 10-15 minutes.

Add toppings. Mix together the melted butter and garlic salt. Remove the parchment paper/dough from the oven and spread the melted butter/garlic salt over the dough. Sprinkle the mozzarella/parmesan cheese over the top. 

Slide the dough off the parchment paper onto the baking stone and cook for another 5-10 minutes, until golden brown and crisp on the bottom. 

Cut into strips. Let cool for 5 minutes then slice in half the long way, and then into 1 to 1 ½ inch strips. Serve homemade gluten free breadsticks with marinara sauce for dipping, if desired. Enjoy!

Gluten-free breadsticks on a baking sheet

Storage Instructions

Store leftover gluten-free breadsticks in an airtight container for up to three days.

A hand dipping a breadstick in sauce

Recipe Tips

  • DO NOT substitute the Caputo Fioreglut gluten-free flour for gluten-free 1:1 baking flour. This recipe will only turn out with that specific flour. Trust me though – it’s worth it!
  • I like to use a simple marinara sauce for dipping into these soft gluten free breadsticks (Rao’s is the best store-bought brand!) But you can get creative! Alfredo sauce, cheese sauce, or pesto sauce would also be delicious!
  • Customize your bread sticks with your own topping. You can go sweet or savory, cheese or no cheese. Try Italian seasoning, Everything But the Bagel seasoning, or try my gluten-free cinnamon breadsticks if you’re in the mood for a treat!
Gluten-free breadsticks spread across a counter top
gluten-free breadsticks on a platter
4.91 from 10 votes

Easy, Gluten-Free Breadsticks

Prep Time 15 minutes
Cook Time 20 minutes
Rising Time 1 hour
Total Time 1 hour 35 minutes
Servings 6 servings
These gluten-free breadsticks are easy-to-make and beyond delicious! Made with Caputo Fioreglut gluten-free flour – you’ll be amazed at their light and bready texture!
This is our family-favorite recipe that we can’t stop making. I hope you enjoy them too!

Ingredients

For the Breadstick Dough:

For the Topping:

  • 2 tablespoons butter melted
  • ½ teaspoon garlic salt I like Lawry’s
  • 1 ¼ cup shredded mozzarella cheese
  • 1/3 cup freshly shredded parmesan cheese

Instructions 

  • In the bowl of a stand mixer, combine the gluten-free flour, granulated sugar, instant yeast and salt. Mix to combine.
  • With the mixer running on low, slowly add the water and oil. Increase the speed to medium-high and beat for 5 minutes.
  • Using an oiled spatula, scoop the dough into a medium-sized oiled bowl. (I rub a tablespoon of oil on the sides/bottom of the bowl so the dough doesn’t stick while it rises.)
  • Cover and let rise in a warm spot for 1 to 1 ½ hours, until doubled in size.
  • Meanwhile, place a pizza stone in the oven and preheat the oven to 475F. Let the pizza stone preheat for at least 20 minutes.
  • Spray a large piece of parchment paper (about the size of a baking sheet) with cooking spray. Using oiled or wet hands, press the dough into a long rectangle that is ⅓ inch thick. Let rise for another 10 minutes.
  • Slide the parchment paper on the pizza stone and bake for 10-15 minutes. Mix together the melted butter and garlic salt. Remove the parchment paper/dough from the oven and spread the melted butter/garlic salt over the dough. Sprinkle the mozzarella/parmesan cheese over the top.
  • Slide the dough off the parchment paper onto the baking stone and cook for another 5-10 minutes, until golden brown and crisp on the bottom.
  • Let cool for 5 minutes then slice in half the long way, and then into 1 to 1 ½ inch strips.
  • Serve with marinara sauce for dipping if desired. Enjoy!

Notes

RECIPE NOTES
CAPUTO FIOREGLUT FLOUR – This recipe uses caputo fioreglut gluten-free flour. This is a special type of flour imported straight for Italy (you can buy it Amazon here!).
It is made with gluten-free wheat starch that has been completely removed of gluten. This flour makes the MOST AMAZING gluten-free bread I’ve ever baked.
DO NOT substitute the Caputo Fioreglut gluten-free flour for gluten-free 1:1 baking flour. This recipe will only turn out with that specific flour. Trust me though – it’s worth it!
I have celiac disease and don’t react to this flour. Just know while it is gluten-free, it isn’t wheat free.
ONE RISE – I like to use Saf instant yeast and mix it in with dry ingredients. This works beautifully and makes the recipe so quick and easy, since it only needs one rise!

Nutrition

Calories: 138kcal | Carbohydrates: 3g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 761mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 0.01mg | Calcium: 121mg | Iron: 0.2mg

FAQs

Are the Olive Garden breadsticks gluten-free?

No, Olive Garden breadsticks are made with wheat flour and are not gluten-free breadsticks. However, you can make your own gluten-free breadsticks at home.

Can you get gluten-free breadsticks?

Traditional breadsticks are made with wheat flour and are not gluten-free, but you can get good gluten free versions at some grocery stores and restaurants. I like to make my own amazing gluten free breadsticks with this quick and easy recipe! The taste just like the real thing!

Are Green Giant Cauliflower Breadsticks gluten-free?

Yes, Green Giant cauliflower breadsticks contain cauliflower as the base ingredient instead of wheat flour. They are certified gluten-free.

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    Erin, this is such a fantastic recipe! I saw the reel for it on IG and knew I had to make it! SO good!

  2. 5 stars
    I had not had a breadstick in 8 years. When I read this recipe, I just HAD to try it. I ordered 2 bags of the flour from Amazon, and when it arrived, I couldn’t resist. I made up a batch and they were SO good, I ate half the pan before hubby got home. He just laughed and said I should eat as many as I wanted, because I had been without for so long. Now I am a little afraid to make them again–I might eat the whole pan!
    Would make great focaccia, too!

    1. Haha! I’m so glad you enjoyed them so much! I feel the same way when I make them – hard not to eat the whole pan because it’s exciting to have yummy bread! I’m so glad they turned out for you 🙂

  3. 5 stars
    The bread sticks are wonderful! I have thank you for the recipe. Do you have any other recipes that use the Caputo flour?

  4. Erin, Your recipes have become my kitchen favorites. Thanks for sharing!

    Have you tried freezing these breadsticks? I’d love to have them at a party, but want to avoid the day-of prep. Do you think I could freeze the dough, punched-down, but unbaked or parbaked? I would love to know your thoughts!

    1. I’m so glad you’ve been enjoying the recipes! Great question! I wouldn’t freeze the dough – I would parbake the dough for the first 10-15 minutes of baking. (Don’t add the cheese.) Then you can let it cool and freeze. I’d wrap it in plastic wrap and then a layer of foil. When you’re wanting to serve them pick up from step 7 and top with the cheese then bake from frozen. You might need to add a a few minutes to the bake time – I’m guessing 10-15 minutes of baking from frozen. I hope this helps! 🙂

  5. 5 stars
    My kids want breadsticks with every meal!! These are soft & delicious!! They couldn’t even tell that they are gluten-free. Will make them again for sure!

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