If you love cheesy garlic breadsticks, this gluten-free take keeps the crisp edges and soft, airy inside while skipping the wheat—perfect for weeknight dinners and parties. I’ve made these many times, adapting the dough for reliable rise and a garlicky butter finish that browns evenly in a hot oven. If you enjoy a cheesier version, try my cheesy garlic breadsticks for a comparison of texture and technique.
Why Make This Recipe
- Deliciously familiar: bright garlic, melted butter (or olive oil), and a chewy center mimic classic breadsticks without gluten.
- Quick and convenient: about 1 hour from start to finish for a fresh-baked side dish.
- Versatile: serve with pizza, soups, or salads; dough can be shaped into knots, sticks, or a flat loaf.
- Friendly to special diets: naturally gluten-free and easy to make dairy-free using plant butter and vegan cheese.
- Personal note: I love this recipe because the dough is forgiving—small tweaks to hydration and oven temp fixed the texture for me early on, so it’s now very reliable. If you need guidance on egg-free doughs, I often point cooks to my article on eggs in gluten-free pasta for related tips.
Recipe Overview
Prep time: 20 minutes (plus 45–60 minutes rising)
Cook time: 12–15 minutes
Total time: 1 hour 20 minutes (including rise)
Servings: 8–10 breadsticks
Difficulty: Easy — basic mixing and shaping skills
Method: Make a quick yeast dough, let it rise once, shape into sticks, brush with garlic butter, and bake at 425°F (220°C) until golden.
My Experience Making This Recipe
I tested this recipe on several flours and hydration levels to get a tender crumb with a crisp exterior. I learned that a slightly wetter dough (about 10–15% more water than typical GF recipes) gives a less crumbly result. Using a hot oven (425°F / 220°C) yields the best crust without overbrowning the garlic.
How to Make Gluten Free Garlic Pizza Breadsticks
Start by proofing 1 packet active dry yeast (2 1/4 tsp) with 1 tbsp sugar in 1 cup warm water (about 110°F / 43°C) until foamy, about 5–8 minutes. In a bowl, mix 2 cups gluten-free all-purpose flour blend (with xanthan gum), 1 tsp salt, 2 tbsp olive oil, and the yeast mixture; beat or mix with a stand mixer for 2–3 minutes until the dough is sticky but holds together. Let the dough rise, covered, in a warm spot for 45–60 minutes; it should puff noticeably but not necessarily double. Turn dough out onto a parchment-lined sheet, oil your hands, divide into 8–10 portions, and roll into sticks about 6–8 inches long. Brush with a mixture of 4 tbsp melted butter (or olive oil + vegan butter), 3 minced garlic cloves, and 1 tbsp chopped parsley; sprinkle 1/2 cup grated mozzarella or a dairy-free alternative if desired. Bake on the center rack at 425°F (220°C) for 12–15 minutes until the tops are golden and the bottoms are crisp. Let cool 5 minutes before serving.
Expert Tips for Success
- Measure by weight when possible: 2 cups GF flour ≈ 260–280 g depending on blend; weighing avoids dryness.
- Hydration matters: a slightly tacky dough gives softer breadsticks; add water 1 tbsp at a time if the dough seems dry.
- Use high heat for crust: 425°F (220°C) produces a good contrast between crispy exterior and tender interior. A preheated baking sheet helps form a crisp bottom.
- Don’t overbake the garlic topping: brush right before baking and avoid prolonged exposure to very high heat—if the tops brown too quickly, tent with foil.
- Equipment: a stand mixer with a paddle or dough hook saves effort, but a hand mixer or vigorous mixing with a spatula works fine.
How to Serve Gluten Free Garlic Pizza Breadsticks
- Classic pairing: serve warm with marinara or pizza sauce for dipping.
- As a side: accompany with Caesar salad or a bowl of tomato basil soup for a cozy meal.
- Party platter: arrange on a board with sliced salami, olives, and roasted peppers for finger-food appeal; a sprinkle of flaky sea salt adds a professional touch. I often finish the plate with a small seasonal pastry like these mini pumpkin pie cups when hosting in fall.
Storage and Reheating Guide
Store cooled breadsticks in an airtight container or resealable bag at room temperature for up to 24 hours; refrigerate up to 3 days. For longer storage, tightly wrap in foil and freeze up to 2 months—place in a freezer bag to prevent freezer burn. To reheat from chilled, preheat oven to 350°F (175°C) and warm for 8–10 minutes; from frozen, bake covered at 350°F for 12–15 minutes, then uncover for 3 minutes to crisp. For a fast, crisp finish try the air fryer method I used for another recipe—my air-fryer gluten-free donuts experiment highlights timing and temperature tips that apply well here.
Recipe Variations
- Dairy-free: swap butter for melted olive oil or vegan butter and use a dairy-free shredded cheese.
- Herbed variation: add 1 tsp dried oregano and 1 tsp dried basil to the dough for Italian-aromatic breadsticks.
- Cheesy pull-apart: cut strips close together, brush with garlic butter, and top with 3/4 cup shredded mozzarella before baking for a gooey finish.
- Seasonal sweet twist: for a dessert-inspired version, lightly brush with butter and cinnamon sugar after baking—techniques here pair nicely with pumpkin baking like my easy gluten-free pumpkin cake experiments.
Nutritional Highlights
- Lower carb options: using a higher-protein GF flour (almond + tapioca combo) reduces refined carbs and increases satiety.
- Allergen notes: recipe is gluten-free; contains dairy and optionally eggs only if you add them—otherwise easily egg-free. Use dairy-free cheese and butter to make it vegan.
- Portion guidance: one breadstick is a reasonable side portion; for hungry eaters, plan 2–3 per adult.
Troubleshooting Common Issues
- Dough too crumbly: increase liquid by 1 tbsp at a time and mix until slightly tacky; different GF blends absorb differently.
- Dense or gummy interior: underbaked or too-wet dough can cause gumminess—bake until bottoms are set and try reducing water slightly next batch.
- Garlic burns on top: mix garlic with fat and brush just before baking; tent with foil if tops brown too quickly.
Frequently Asked Questions
Q: Can I make the dough ahead and refrigerate?
A: Yes — after the first rise, shape the sticks, place them on a tray, cover tightly, and refrigerate up to 24 hours. Bring to room temperature (~30 minutes) before baking and add a few minutes to the baking time.
Q: Which gluten-free flour blend works best?
A: Use a cup-for-cup all-purpose blend containing xanthan gum for structure; blends with higher starch (rice/tapioca) need slightly more hydration, while blends with almond or chickpea flour may need less.
Q: Can I freeze baked breadsticks?
A: Absolutely. Cool fully, wrap individually in foil, and freeze in a zip bag up to 2 months. Reheat from frozen in a 350°F oven for 12–15 minutes to restore texture.
Q: How can I get a chewier interior like a pizza crust?
A: Increase hydration slightly (5–10% more water), add 1 tsp olive oil to the dough, and bake on a preheated baking stone or inverted sheet pan to mimic pizza oven conditions; a short steam burst in the oven (spritz water once as you place them in) helps crust development.
Gluten-Free Garlic Breadsticks
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
Deliciously cheesy garlic breadsticks that are gluten-free, offering a crispy exterior and soft interior.
Ingredients
- 1 packet active dry yeast (2 1/4 tsp)
- 1 tbsp sugar
- 1 cup warm water (about 110°F / 43°C)
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tsp salt
- 2 tbsp olive oil
- 4 tbsp melted butter (or olive oil + vegan butter)
- 3 minced garlic cloves
- 1 tbsp chopped parsley
- 1/2 cup grated mozzarella or dairy-free alternative
Instructions
- Start by proofing yeast with sugar in warm water until foamy, about 5–8 minutes.
- Mix gluten-free flour, salt, olive oil, and the yeast mixture until a sticky dough forms.
- Let the dough rise covered in a warm spot for 45–60 minutes until puffed.
- Turn the dough out onto a parchment-lined sheet, divide into 8–10 portions, and roll into sticks.
- Brush with the mixture of melted butter, garlic, and parsley; sprinkle with cheese.
- Bake at 425°F (220°C) for 12–15 minutes until golden and crisp.
- Let cool for 5 minutes before serving.
Notes
For a softer texture, a slightly tacky dough is ideal. Measure by weight when possible for accuracy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 breadstick
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg