These parmesan garlic breadsticks are so deliciously soft and tasty, you would never guess they're gluten-free! They are perfect for serving with a salad, a hot bowl of soup, or with your favorite pasta dish. They are so easy to make, there is no excuse not to try them!
Combine the melted butter, garlic powder, sea salt, and dried parsley. Set aside.
Combine the brown rice flour, tapioca starch, sorghum flour, baking powder, garlic powder, xanthan gum, and sea salt in a mixing bowl and stir with a whisk to combine.
Add Greek yogurt to the dry ingredients in the bowl and mix well with a fork or spoon until you have a cohesive dough.
Transfer the dough to a work surface lightly dusted with tapioca starch.
Dust your hands with tapioca starch and gently shape the dough into a cohesive ball and gently press into a disc shape, continuing the dust the work surface as necessary so the dough does not stick.
Using a knife, cut the dough into 6 or 8 wedges.
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 18-20 minutes.
Serve warm.
Notes
This recipes makes 6-8 breadsticks.
Volume Measurements:
½ cup + 3 tbs brown rice flour
⅓ cup + 3 tbs tapioca starch
¼ cup + 1 teaspoon sorghum flour
This recipe works best with weight measurements because they are more precise than volume measurements.
The 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.
For even cheesier breadsticks, mix grated Parmesan or small chunks directly to the dough!
Reheat leftover breadsticks in a toaster oven or in the microwave.