Gluten-Free Breadsticks Recipe (2024)

Please tell me what recipe you have had the best luck with as I am dying trying to come up with a sufficient taste-alike baguette.....

I am an experienced gluten free bread home bread baker, so I thought I would try this one, but didn't have much luck with it at all. As written, the dough was way too loose, and flowed out of the 1/2 piping bag tip "like water" in an uncontrollable manner, resulting more in "pancakes" than bread sticks. Is it possible that the author developed the recipe using an off-brand "super-glue" version of xanthan gum by mistake? The baked result was gluey.

Update:This time I doubled the recipe but instead of the 2 cups of water I did 1 1/2 cups of warm water, added the sugar and yeast to that and let it proof. The density of the batter was perfect, like soft whipped cream so when I piped it they stayed firmer, not so flat. I did let them sit for about 1/2 hour but saw no evidence of rising so I think the yeast is probably more for flavor. They came out great and very bread like. Do a double batch, you'll get a lot more for your effort.

There's no way this recipe produces 12 8 inch breadsticks using a 1/2 inch piping tip. The dough was very runny and had to keep adding more rice flour but may use a gluten free all purpose flour to add next time. They never rose so I thought I would proof the yeast with the sugar in the warm water before adding it to the dry ingredients when I try it again. The flavor is good, but I didn't add enough salt to the sticks. I'll keep trying, it's hard to find good gluten free bread items.

They were quite runny the first time I tried but still yummy and showed promise so the second time I added 1/4 cup oat flour. They were still too runny but the flavor was even better. I will try even more oat flour next time and report back…

I've had the pleasure of eating these DELICIOUS breadsticks at Risoteria restaurant. It was always the first stop after landing in NY. Sadly I've heard it closed recently. I've tried making these but had no luck. The dough didn't rise much (yes, I used fresh, not old yeast) and was very runny.

Mine also turned out very pancake like. Not at all breadsticky!

I really liked these! I put cheese and garlic powder on them. I did have to add 1 tbs water when beating and the first half piped better than the 2nd half so I'd suggest piping and throwing them in the oven quickly.

I am an experienced gluten free bread home bread baker, so I thought I would try this one, but didn't have much luck with it at all. As written, the dough was way too loose, and flowed out of the 1/2 piping bag tip "like water" in an uncontrollable manner, resulting more in "pancakes" than bread sticks. Is it possible that the author developed the recipe using an off-brand "super-glue" version of xanthan gum by mistake? The baked result was gluey.

What can I use in replace of tapioca starch?

Made these twice and followed the recipe exactly but couldn't get them to rise. I thought the yeast was dead the first time so I bought fresh yeast, let the dough rest, but they were still more of a flatbread with no structure. My daughter liked them anyway.