Whether you like them thick & soft, or thin & crunchy, this Gluten Free & Vegan Breadstick Recipe comes out just right! Perfect with Soup, Salad, Appetizers & Midnight Snacks! Why? Because sometimes you just need breadsticks.
My boys ate these for the first time the other day (they’re my best recipe testers), and were like “Mom, what are these baby loaves of bread for?!” I gave them some sauce for dipping, and after one bite they demanded to know why I waited so long to make them. Luckily, I made it up to them by making several test batches while perfecting the recipe.
This recipe is very similar to my Gluten Free & Vegan Bread Recipe with a couple of tweaks… I hope you enjoy them as much as my boys do. =)
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Whether you like them thick & soft, or thin & crunchy, this Gluten Free & Vegan Breadstick Recipe comes out just right! Perfect with Soup, Salad, Appetizers & Midnight Snacks!
Ingredients
WET INGREDIENTS:
- 1¾ Cups Milk Alternative – Warm, but not hot.
- 3 Tablespoons Sugar or Honey
- 2¼ Teaspoon Dry Active Yeast
- 2 Tablespoons Extra Milk or Water* (add this ONLY if you are opting to use the Psyllium Husk Powder – omit it otherwise)
DRY INGREDIENTS:
- 2½ Cups Erika’s Gluten Free Flour Mix
- ½ Cup Cornstarch or Tapioca Starch
- 1 Tablespoon Ener-g Egg Replacer
- 1 Tablespoon Psyllium Husk Powder* (this is optional, but will help the breadsticks to retain their structure during the proofing/baking process)
- 1 Tablespoon Onion Powder
- 1½ Teaspoons Garlic Powder
- 1½ Teaspoons Salt
ADD LAST INGREDIENTS:
- 2 Tablespoons Olive Oil
- 2 Teaspoons Apple Cider Vinegar
OTHER INGREDIENTS:
- 2-3 Tablespoons Extra Olive Oil for Brushing (I use an Oil Sprayer)
- Sesame Seeds (optional)
- Regular or Vegan Cheese (optional)
Instructions
- In bowl of stand mixer, gently whisk Warm Milk, Honey & Yeast. Set-aside to proof (approx. 5-10 minutes)
- While Yeast Mix is Proofing, Whisk together your Dry Ingredients & measure out your Add Last Ingredients.
- Line two Cookie Sheets with Parchment or Silpat Mat.
- Prepare your Piping/Decorating Bag with your desired tip. I used Tip Size 1A to make Large, Soft Breadsticks & Tip Size 12 for the Small, Crunchy Breadsticks. If you don’t have a piping bag, you can always improvise with the tip of a Ziplock Bag trimmed off.
- Add Dry Ingredients to Proofed Yeast. Using the Paddle Attachment, mix on Low speed while adding the Oil & Apple Cider Vinegar. Continue mixing on Medium/High for approx. 2-3 minutes. The mixture will be thick & sticky (nothing like regular dough).
- Scoop dough into the Piping Bag & pipe dough onto lined cookies sheets. Be sure to leave 3/4 – 1″ Spacing between Large Breadsticks, and 1/2″ Spacing between Small Breadsticks.
- Very gently brush or spray (spraying is easiest) the Olive Oil on the dough & top with any desired toppings.
- Set Aside the Breadsticks in a warm spot to proof for approx. 12-18 minutes while oven is preheating. Don’t overproof these.
- Preheat oven to 425° degrees Fahrenheit.
- Once Breadsticks are done proofing, place them in the oven on the upper rack. Bake until the Breadsticks are done & lightly browned – approximately 15-25 minutes depending on the size & texture you want. Less time for the small, crunchy ones & a little more time for the large, soft ones. Avoid over-baking.
- Remove from oven and place Breadsticks on cooling rack. Serve Warm if desired.
Notes
Remember not to overproof your gluten free baked goods. They cannot maintain their structure & will collapse during/after the baking process.
Nutrition
- Serving Size: 1 Breadstick
- Calories: 120
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Yes!! I’ve been waiting for you to post this one! Finally going to get my breadstick craving satisfied. Do you think that some shredded cheese & garlic on top would work? Thanks Ericka!
★★★★★
Thanks Lauren! Cheese & Garlic sounds so good! Because of the delicate nature of GF Dough, you could do this two ways: 1) Gently top the breadsticks with garlic & cheese before the proofing process or 2) Top the breadsticks about 1-2 minute before they’re done – that way your toppings don’t burn during the baking process. Let me know how it goes! =) Enjoy & God Bless! ~Erika
★★★★★
If I’m going to use actual egg, would it be 1 egg?
I don’t have the replacer and vegan isn’t necessary. Thanks!
Hi Carrie! You can definitely use 2 real eggs if you’d like, however you may need to reserve 1/4 to 1/3 cup of the water/milk until your sure the mixture isn’t too runny. If needed, add back in one tablespoon at a time until the appropriate consistency is reached. Hope that helps. =) God Bless! ~Erika
I haven’t found a commercial egg replacer that my daughter can have due to potato starch. Do you think 1 Tablespoon of ground chia seeds would work the same? Thanks!
Hi Jeanette, I don’t know how chia will do in this recipe… if you try, please let me know. However, I’m thinking whipped Aquafaba might work if you folded it in at the very end. You may need to reduce the recipe liquid a little if you go this route. To learn how to work with Aquafaba, here’s my Gluten Free & Vegan Bread Recipe that shows how. Hope this helps! =) God Bless! ~Erika
The whole batch was gone in one night and my kids are asking me to make them again tonight. Thank you!
★★★★★
Hi Erika, Can the psyllium Husk Powder be replaced with xanthan gum? Thanks
You really need to cut back on all the ads on your pages. Your site crashes all 3 of my laptops and barely loads on my iPad (which pretty much loads everything). I’d love to look at all of your pages but it’s impossible. Too bad – your site looks like it has a lot of fantastic recipes. Whew! It took forever to get this posted.
Thanks so much for letting me know Jen! I checked the site on my own browser and couldn’t duplicate the issue, but I’ve let the ad agency know & hopefully they will fix whatever it is. In the mean time, I can email you a PDF of the recipe if you’re still having troubles getting it. =) God Bless! ~Erika
Thank you so much, Erika, for making recipes like this! My family is “unofficially” GF (We aren’t diagnosed or anything) and we love little treats that taste like gluten memories. (BTW these are better than Olive Garden’s!)
God Bless and keep you always, you, your husband, and your little tykes:)
In Christ’s love,
Daria
★★★★★
Erika, I just made these tonight, except as garlic knots! I piped them into little curly piles and drizzled olive oil and minced garlic on top. Oh my goodness! My family is so happy. We’ve been gluten free since 2011, and I’ve never had garlic knots in all that time.
Whoops- forgot to rate it. :)
★★★★★