Ingredients
Scale
- 1 cup gluten-free flour blend
- 1 teaspoon instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3/4 to 1 cup warm water (100–110°F / 38–43°C)
- Garlic powder, to taste
- Shredded mozzarella or Parmesan cheese, to taste
- Fresh minced garlic, for brushing after baking
- Chopped parsley, for garnish
Instructions
- Make a soft, slightly sticky gluten-free dough by mixing the flour, yeast, sugar, salt, olive oil, and warm water. Let it rest for 15–20 minutes.
- Roll or press the dough into a 10×14-inch rectangle on parchment paper.
- Brush the dough with olive oil or melted butter.
- Sprinkle garlic powder and shredded cheese over the top.
- Cut the dough into 8–10 strips and shape as desired.
- Bake in a preheated oven at 425°F (220°C) for about 12–18 minutes until golden brown.
- Brush with melted garlic butter and sprinkle with fresh parsley right after baking.
Notes
For best results, use a reliable gluten-free flour blend with xanthan gum. Store cooled breadsticks in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 breadstick
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg