We have missed breadsticks that are soft and yummy since the celiac diagnosis of three of our kids in August 2021. Last week, I just had a thought about how I could turn my gluten free dinner roll recipe into yummy Gluten Free Garlic Breadsticks. And so I gave it a shot! I added, tweaked, and baked. They were DELICIOUS and perfectly soft and fluffy! My two celiac kids who live at home still were overjoyed. And that makes me happy!
I really hope that this recipe will help you create yummy breadsticks to compliment your pasta night, or just because you want some. I do have to say that I use my all purpose flour blend as the base of this recipe. I know that making your own blend isn’t for everyone, but check out my ingredients, and see how your blend compares. Then try to adapt as best you can.
Because we are using SAF instant yeast, that dramatically reduces the amount of rise time. You really want your dough to go straight from proofing into a preheated oven. I am so thankful for my double oven. If you don’t have one, then after proofing, take out the breadsticks, keep them covered with the plastic wrap until your oven is up to baking temperature.
Garlic Breadsticks
Equipment
- 1 Bosch mixer any electric mixer will do- my personal preference is Bosch
- 1 glass measuring cup
- 1 baking sheet
- measuring cups spoons, etc
- rolling pin
- pizza slicer
- parchment paper
Ingredients
- 11 1/2 oz Emma's Gluten Free Flour Blend recipe on my blog
- 1 1/2 oz sorghum flour
- 1 1/2 tsp xanthan gum
- 2 tsp Saf Instant Yeast
- 1/4 C granulated sugar
- 1 tsp sea salt
- 1 1/8 C warm water
- 2 TBSP butter, melted
- 1 egg room temperature if you have time
- 1 tsp apple cider vinegar
- Emma's flour blend for rolling out the dough
- 2 TBSP melted butter
- garlic powder
- dried parsley flakes
Instructions
- Preheat proofing oven to 200 degreed F. Then turn off oven. Gather your baking sheet and place parchment paper on it.
- In Bosch mixer with cookie paddles, add the 11 1/2 oz of Emma's flour blend, 1 1/2 oz of sorghum flour, xanthan gum, sugar, saf yeast, and sea salt. Pulse a few times to blend well.
- In a microwave safe glass measuring cup, measure 1 1/8 C water. Add the two TBSP butter, and microwave for about 40 seconds on High. Stir the water a little bit to help the butter mostly melt. It's okay if it isn't completely melted.
- Add apple cider vinegar to the measuring glass. Pour into Mixer. Add egg to mixer.
- Mix on speed one until fully combined. You may need to pause and scrap down the sides at least once. Then keep on speed one for 2 minutes.
- Remove the paddles and scrape out the dough onto a heavily floured parchment paper. Add more all purpose gf flour blend on top. Gently knead the dough for a couple of turns of the dough, adding just enough flour so that it will be able to roll.(I wish this was an exact science, but just add enough so that it's not sticking to your hands as you gently knead it).
- Once the dough is ready to be rolled, use a rolling pin that is coated in the flour too, to roll our the dough into a rectangle. It will be about 9 x12 inches( I didn't measure). You don't want to roll it too thin, it should be about 1/2-3/4 inch or so thick.
- Using a pizza slicer, cut out breadstick rectangles.
- Carefully place breadsticks onto your prepared baking sheet.
- Melt butter and using a pastry brush, gently brush butter onto each breadstick. Sprinkle sea salt on top. Then sprinkle generously some garlic powder. And finally lightly sprinkle dried parsley flakes on top.
- Cover with greased plastic wrap and place in proofing oven for 5 minutes. Remove plastic wrap before baking!
- If you have the luxury of having a second oven, I preheat mine while rolling out my dough. If not, then wait until your breadsticks are done proofing, then turn on your oven to 375 degrees F.
- Remove plastic wrap and place in preheated oven to bake for 20-22 minutes or until breadsticks are lightly browned.
- Serve warm. Store in an airtight container after fully cooled for 1-2 days.
Making food that my kids enjoy makes me happy. Knowing that I can continue to create and achieve flavors and textures that remind my kids of “when they could eat gluten” keeps me working every day. These gluten free garlic breadsticks are proof that effort gives results. Don’t give up when things don’t work the first time. Keep trying. You can do this!
Emma
