Soup, Salad, and Breadsticks- Gluten Free!

When I first was trying to figure out if I need to go gluten free or not, I tried it. I did two weeks of eating gluten free to see if it changed things. While I didn’t see a ton of difference, I felt a little better. Less headache, less achy, less stomach issues.

And then my husband and I did soup, salad, and breadsticks for dinner. All homemade, but normal bread- not gluten free. Yummy soup, yummy salad, and a loaf of French bread that I probably had 3 thick slices of. It tasted like heaven.

I was absolutely miserable that night and all next week. I hadn’t realized how much of a difference eating gluten free had made because the effects last a little while for me. They had gradually faded, and eating bread again had brought them back in full force. That was the biggest sign to me that I HAD to stay gluten free.

Now, two and a half years later, it’s not that hard to do anymore. I’ve adjusted, found good things to eat, and enjoy what I eat. But every now and then I still crave the breadsticks. And then I found this recipe! It’s fantastic!

Gluten free breads don’t bake the same way as other breads do. The dough is a lot stickier, harder to handle and shape. So, breadsticks and cinnamon rolls are a lot harder to make, generally, than a loaf of bread. But with this recipe, it’s easy, it’s quick and the result is fantastic. Guess What I get to have for dinner again!

Gluten-Free Bread Sticks (Kind of like Olive Garden)

Fantastic! Super easy! Best recipe I've found in a while! I love warm breadsticks, and this recipe is a pot of gold!

Serves: 3 (if you each eat 2 breadsticks)

Prep Time: 20 minutes

Cook Time: 12 minutes

Yield: 6 breadsticks

1 tablespoon yeast

2 tablespoons sugar or honey

2/3 cup warm water

2 cups Gluten Free Flour Blend

2 teaspoons xanthan gum if not in mix

1/2 teaspoon salt

1/2 teaspoon baking powder

1 egg

1/3 cup olive oil

1 teaspoon vinegar

1 tablespoon olive oil

1 teaspoon garlic salt

Line a baking sheet with parchment paper and brush with a small amount of olive oil.In a 2 cup measuring cup, whisk together yeast, sugar or honey, and warm water. Let stand 3-5 minutes until bubbly and almost double in size to activate the yeast.While that is proofing, add gluten free flour, xanthan gum if needed, salt, and baking powder to the bowl of a stand mixer. Mix with a paddle attachment until combined.When the yeast mixture is ready, add it to the flour mixture. Also add the egg, olive oil, and vinegar. Mix on medium speed for 3 minutes, until smooth. The dough will be too sticky to handle with your hands unless super well greased.With a spatula, scoop dough into a gallon size ziplock bag, press air out and seal bag. Then cut a 1 inch diagonal line across one corner, but not one with a zipper! Pipe the dough onto your prepared baking sheet, leaving about 2 inches between each breadstick. I got about six 9 inch long breadsticks.Let the breadsticks rise for 10 minutes, or until they've increased in size about 50%. They don't need to rise tons- they will continue to rise in the oven more. If they rise too much, they will sink in the oven!While they rise, heat the oven to 350 degrees. Once ready, cook for about 12-14 minutes or until lightly golden brown.Whisk 1 tablespoon oil and garlic salt together in small bowl. Lightly brush breadsticks with mixture. These are fantastic warm! They can be reheated for 15 seconds in the microwave on a later day.

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    Brenda Lower
    Monthly Newsletter Contributor since 2015
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