Ingredients
Scale
- 1 1/4 cups warm water (105–110°F / 40–43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp sugar
- 3 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tsp fine salt
- 1 tbsp olive oil (plus more for brushing)
- 1 large egg (or 3 tbsp chia gel for egg-free)
- Garlic powder, to taste
- Sea salt, to taste
- Grated Parmesan, optional
Instructions
- Mix warm water, yeast, and sugar; let bloom for 5–8 minutes until foamy.
- Combine flour blend, salt, and olive oil in a bowl.
- Add yeast mixture and egg (or chia gel); beat until a sticky, soft dough forms (2–3 minutes).
- Let dough rest for 15–30 minutes to hydrate.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Divide dough into 12–16 portions; roll each into 8–10 inch sticks.
- Brush lightly with olive oil or melted butter; sprinkle with garlic powder, sea salt, and Parmesan.
- Bake for 12–15 minutes until golden brown.
- Brush with more butter or oil after baking and serve warm.
Notes
For best results, let dough rest before shaping to ensure proper hydration. Serve with dipping oils or alongside soups.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Vegetarian