Gluten-Free Parmesan Garlic Breadsticks

All you need are a few simple ingredients to make these deliciously soft and tasty gluten-free parmesan garlic breadsticks! They are fabulous when served warm from the oven and are great for eating with a salad or dipping in a hot bowl of soup.

"These are like real bread!"

How about that for a great endorsement for these gluten-free breadsticks??

Okay, so it was my son who said that, but still...he's a boy who likes good "real" bread and he had no hesitation in snarfing these down!

These breadsticks are soft, tender, and airy. Flavored with garlic powder and a generous topping of Parmesan cheese, they're also very tasty.

Another selling point? They are a breeze to make...with less than 30 minutes of hands-on work and 20 minutes of baking, you can have these breadsticks on the table in an hour!

Based on my Easy Oh-So-Good Gluten-Free Bagels recipe, the dough for these breadsticks is a mix of dry gluten-free ingredients and Greek yogurt...that's it! No yeast, no rising, and no kneading is required. The Greek yogurt provides the glue that holds everything together, and the rise comes from baking powder in the recipe.

Mix all the ingredients together and the dough comes together quickly and easily. Like pretty much all gluten-free doughs, it is not as bouncy or stretchy as ones that use regular wheat flour. But never fear, with a lighter touch, it is completely workable and shaping the breadsticks is a breeze.

Lay the breadsticks in a pan and then comes the fun part of brushing on melted butter that has been mixed with dried parsley and seasonings, and topping the sticks with freshly grated Parmesan.

Pop the pan into a preheated oven and in 20 minutes, you will have perfectly baked soft and puffy breadsticks, ready for devouring!

These can be served alongside a pasta or a multi-course meal, paired with soup or salad, packed in a school lunch, or simply eaten as a snack. They are also a great option to take along on long days out when you need to pack some food to keep you going.

They are deliciously dippable in a bowl of hot soup like my Creamy Roasted Tomato Soup or Hearty Chicken Kale Soup. I often serve these garlic breadsticks alongside a shrimp Caesar salad (using my Creamy Greek Yogurt Caesar Dressing!), and it is one of our favorite light meals.

Tear pieces off these breadsticks or just take a bite and you will be pleasantly amazed at how soft and delicious they are. The texture will have you questioning whether or not they are truly gluten-free...but I guarantee you, they are! You're welcome! 🙂

~ Lisa.

Watch How To Make It!

Gluten-Free Parmesan Garlic Breadsticks

Deliciously soft and tasty, these Parmesan garlic breadsticks are SO good, you wouldn't know they're gluten-free! They pair perfectly with a soup or salad!

5 from 1 vote

Print Pin Rate

Course: Breads

Cuisine: Western

Keyword: breadsticks

Prep Time: 25 minutes

Cook Time: 20 minutes

Makes: 6 breadsticks

Calories: 199kcal

Author: Lisa from A Day in the Kitchen

Ingredients

Dry Ingredients:

• ▢ 90 g brown rice flour
• ▢ 50 g tapioca starch (same as tapioca flour)
• ▢ 30 g sorghum flour
• ▢ 4 teaspoon baking powder
• ▢ 1 ½ teaspoon garlic powder
• ▢ ½ teaspoon xanthan gum
• ▢ ½ teaspoon sea salt

Wet Ingredient:

• ▢ 1 cup full-fat Greek yogurt

Topping:

• ▢ 3 tbs butter, melted
• ▢ 1 teaspoon dried parsley
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon sea salt
• ▢ Freshly grated Parmesan cheese

Instructions

• Preheat oven 375 deg F (190C).
• Combine the melted butter, garlic powder, sea salt, and dried parsley. Set aside.
• Combine all dry ingredients in a bowl and stir with a whisk to combine.
• Add Greek yogurt to the dry ingredients and mix well with a fork or spoon until everything is cohesive.
• Transfer the dough to a work surface dusted with tapioca starch.
• Dust your hands with tapioca starch and gently shape the dough into a cohesive ball, continuing the dust the work surface as necessary so the dough does not stick.
• Using a knife, cut the dough into 6 equal portions.
• Roll each portion into a log shape and transfer to a parchment lined baking pan. Repeat with the remaining pieces of dough.
• Brush the breadsticks with the melted butter mixture. Top each breadstick with the freshly grated Parmesan.
• Bake for 20 minutes.
• Serve warm.

Notes

• Volume Measurements:
  • ½ cup + 3 tbs brown rice flour
  • ⅓ cup + 3 tbs tapioca starch
  • ¼ cup + 1 teaspoon sorghum flour
  • Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
  • These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
  • The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more Greek yogurt or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
• Feel free to mix Parmesan right into the dough so you have even cheesier breadsticks.

Nutrition

Calories: 199kcal

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