Gluten Free Garlic Pizza Breadsticks

I love a warm, garlicky breadstick as much as the next person, and these gluten-free garlic pizza breadsticks deliver on crisp edges, a soft interior, and big flavor. I’ve tested this version with both homemade and store-bought gluten-free dough to get the texture right every time. The result: an easy, crowd-pleasing side that works for weeknights or parties.

Why Make This Recipe

• Crispy outside and tender inside — the texture is what makes these irresistible.
• Fast and convenient: you can use ready-made gluten-free dough or whip up a quick dough in about 30 minutes. Check a fast option like this 30-minute gluten-free garlic bread if you need a shortcut.
• Family-friendly: kids and adults love them as a snack, appetizer, or pizza-night side.
• Customizable: add cheese, herbs, or spices to match any meal. I personally love adding extra parsley and lemon zest for brightness.

Recipe Overview

• Prep time: 15–25 minutes (plus 15–20 minutes dough rest if making dough from scratch)
• Cook time: 12–15 minutes at 425°F / 220°C
• Total time: 35–45 minutes (using a quick dough)
• Servings: Makes about 10–12 breadsticks
• Difficulty: Easy — basic dough handling and simple shaping
• Method: Mix or use prepared gluten-free dough, shape into sticks, brush with garlic butter, bake on a parchment-lined baking sheet or pizza stone.

My Experience Making This Recipe

I tested this recipe several times with different gluten-free blends and learned that hydration and rest time matter most. Using a scale for flour and letting the dough rest 15–20 minutes yields a much less gummy crumb. Switching to a hot oven (425°F) gives a crisp exterior without drying the center.

How to Make Gluten Free Garlic Pizza Breadsticks

Start with about 2 cups (250 g) gluten-free all-purpose flour (or one 12–16 oz ball of store-bought gluten-free pizza dough). For a quick homemade dough: combine 2 cups (250 g) gluten-free AP flour, 1 tsp instant yeast, 1 tbsp sugar, 1 tsp salt, 1 tsp xanthan gum (if your blend lacks it), 1 tbsp olive oil, and 1 cup (240 ml) warm water (105–110°F / 40–43°C). Mix until a soft, slightly sticky dough forms, then let it rest 15–20 minutes to hydrate. Roll or press the dough into a 10×12-inch rectangle on parchment, brush with garlic butter (1/4 cup / 60 g melted butter or vegan butter + 2 cloves minced garlic + 2 tbsp chopped parsley + 1/4 tsp salt), sprinkle 1/2 cup grated Parmesan or dairy-free cheese if desired, cut into 10–12 strips, and twist or leave straight. Bake on a preheated sheet or stone at 425°F (220°C) for 12–15 minutes until edges are golden.

Expert Tips for Success

• Weigh flour where possible: 250 g gives more consistent results than cups for gluten-free baking. I switched to a scale and gained predictability.
• Hydrate and rest the dough: a 15–20 minute rest after mixing lets the flours absorb water and reduces gummy texture.
• Use high heat and a preheated surface: bake on a preheated pizza stone or hot sheet for a crisper bottom and better oven spring.
• Don’t overwork the dough: gluten-free dough benefits from gentle handling — press and shape rather than knead. For ideas on different dough approaches, see this stretchy gluten-free pizza crust.
• Swap finishing cheeses carefully: use low-moisture mozzarella for a melty top, or a blend with Parmesan for flavor without sogginess.

How to Serve Gluten Free Garlic Pizza Breadsticks

• Serve warm as an appetizer with marinara, pesto, or a creamy dipping sauce.
• Pair with a hearty soup or salad for an easy weeknight dinner.
• For parties, arrange on a platter with small bowls of dipping sauces and sprinkle extra parsley and flaky sea salt for presentation.
• Make them part of a pizza night buffet alongside other gluten-free crusts and toppings.

Storage and Reheating Guide

• Refrigerate: Cool completely, then store in an airtight container or zip-top bag for up to 3 days.
• Freeze: Wrap breadsticks individually in foil or plastic wrap, place in a freezer bag, and freeze up to 2 months. Thaw in the fridge before reheating.
• Reheat: For best texture, reheat at 350°F (175°C) for 8–10 minutes on a baking sheet, or 5–7 minutes in an air fryer at 320°F (160°C). Microwaving will soften them but may make them chewy.

Recipe Variations

• Dairy-free: Use vegan butter and a dairy-free shredded cheese. For a full dairy-free pizza dough base, try this dairy-free pizza dough.
• Cheesy pull-apart: Sprinkle extra shredded mozzarella before baking and finish with garlic butter after baking.
• Herby lemon: Add 1 tsp lemon zest and 1 tbsp chopped oregano to the garlic butter for brightness.
• Sourdough approach: If you prefer a tangy base, use a gluten-free sourdough pizza dough as the starting point; I tested this with a successful sourdough base here: gluten-free sourdough pizza dough.

Nutritional Highlights

• Gluten-safe: This recipe excludes wheat and is suitable for people with celiac disease or those avoiding gluten.
• Customizable fat content: You can reduce butter or use olive oil to lower saturated fat.
• Allergen notes: The base recipe is egg-free. It contains dairy if you use butter or cheese — see dairy-free variations if needed. Portion guidance: plan on 1–2 breadsticks per person as a side, and 3–4 as a snack or light meal component.

Troubleshooting Common Issues

• Sticky, unmanageable dough: Add 1–2 tbsp more flour or let the dough rest longer; gluten-free flours need time to hydrate.
• Dense or gummy center: Increase the resting time, ensure correct water temperature (105–110°F) for yeast activation, and avoid over-packing the pan.
• Burnt bottoms: Use parchment, lower the rack one position, or bake on a preheated pizza stone that was heated with the oven to avoid direct high heat at the base.

Frequently Asked Questions

Q: Can I use store-bought gluten-free pizza dough for this recipe?
A: Yes — store-bought dough works very well. Let it come to room temperature for 20–30 minutes so it relaxes, then shape, top, and bake as directed. Room-temperature dough is easier to stretch and gives better oven spring.

Q: How can I make these dairy-free and still get that buttery garlic flavor?
A: Use a high-quality vegan butter or extra-virgin olive oil mixed with minced garlic and parsley for the topping. Nutritional yeast adds a nutty, cheesy note if you miss Parmesan.

Q: Why does my gluten-free dough stay crumbly?
A: Crumbliness often means inadequate hydration or missing binders. Ensure your blend contains xanthan gum or add 1 tsp per 2 cups of flour. Also let the dough rest 15–20 minutes to absorb the liquid.

Q: Can I freeze these before baking?
A: Yes. Shape and freeze the unbaked breadsticks on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding 4–6 minutes to the baking time and tenting with foil if the tops brown before the center cooks.

Conclusion

If you want another tested guide and visual step-by-step for a similar finished product, see this detailed recipe for Gluten Free Garlic Pizza Breadsticks.

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