Go Back
+ servings
gluten-free breadsticks on a platter
Print

Meaningful Eats

Easy, Gluten-Free Breadsticks

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!
Course Appetizer
Cuisine American, Italian
Diet Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Rising Time 1 hour
Total Time 1 hour 35 minutes

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