Bread Sticks

These cheesy gluten-free bread sticks make a nice accompaniment to soup or stew.

Bread sticks make a nice accompaniment to soup or stew. And since gluten-free loaf bread can be a bit tricky, dealing with something smaller such as bread sticks can make your baking experience less frustrating.

Because gluten-free dough is more wet and sticky than wheat dough, you can’t roll this dough into a bread stick shape. I use a plastic bag with the corner cut out to squeeze the dough onto the baking sheet in strips. They will rise and plump into nice bread sticks.

The sorghum flour in this recipe gives these gluten-free bread sticks a nice whole grain flavor. My family likes them and this recipe makes plenty.

4.2 from 5 reviews
Bread Sticks
Author: 
Recipe type: Bread
 
Ingredients
Instructions
  1. Combine the dry ingredients in a mixing bowl.
  2. In a small bowl combine the wet ingredients. Add the wet to the dry and beat with the mixer about 1 minute.
  3. Put the dough in a freezer bag (I used quart size) which has about ½ - 1 inch cut from one corner. The size of the hole affects the bread stick size and the baking time. Mine was closer to 1 inch.
  4. Spray or line a non-stick cookie sheet.
  5. Squeeze the dough from the bag onto the cookie sheet, holding the bag upright.
  6. Spray tops of bread sticks with cooking spray.
  7. Place the cookie sheet on a middle oven rack and turn the oven on to 400 degrees. (You're putting it into a cold oven. Timing starts as soon as you turn the oven on.)
  8. Bake about 20 minutes until lightly browned.
Notes
I like using instant yeast because you can mix it right in with the dry ingredients. If you are using regular active dry yeast, mix it with the milk and let it sit for 5 min.

Modified from Carol Fenster’s recipe in Gluten-Free Quick & Easy.

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Comments

  1. Tara says

    These were pretty good, but my gluten-eatin’ hubby wasn’t a fan. I didn’t have guar gum, should I have used just the 1 1/2 tsp xanthan that the recipe calls for or an additional 3/4 tsp in place of the guar gum?

  2. Athee says

    Just mixing there up now and there is NO WAY they will be squeezing thru a bag. It like hard cookie dough consistency?! What did I do wrong?

      • Athee says

        Nope. Don’t have potatoe flour in my house. I’m 99% sure I got all the measurements right. But despite having to roll them out by hand, I was suprised they actually turned out really good!! I was afraid they would be rock hard when I baked them but they rose a little and were nice and crispy on the outside and soft and delicious on the inside. Just had to cook them slightly longer. My kids and hubby ate them all up. My daughter said I should make them for breakfast and eat them with peanut butter haha. I will definatly be making them again. Thank you!

          • Athee says

            Have to use 1.5C of milk but I LOVE them!! make them all the time now! Great to add some garlic powder to the dry ing. as well!

  3. Tina says

    got a batch of these in the oven now. the freezer bag trick didn’t work for me, it split the bag, so I rolled them out by hand. I have had no luck with GF baking with yeast so I’m anxious to see how these turn out!

    • Tina says

      OK they are out of the oven, the taste is nice and they are soft on the inside, but they did not rise much. Yes I used potato starch NOT flour. Also, can you make them without the cheese? or do you need to add 1/4 cup of something dry to replace it?

  4. Sharron W. White says

    I really like the simple method for making these! I’m eager to play with a few herbs to incorporate. Thank you!

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