Who wants hot, soft breadsticks with their bowl of hearty soup or alongside a plate of spaghetti? I know I sure do! It’s pretty much impossible to just go to the store and buy gluten, egg, and dairy free breadsticks. Let alone, ones that are actually freshly baked. Let me introduce you to the easiest, quickest gluten free breadsticks EVER!
I’ve taken my super simple, yeast free pizza crust and turned it into breadsticks. This is a one bowl recipe (my favorite kind) and the secret ingredients are the sparkling water and honey. If you are a strict vegan, you can use maple syrup in place of the honey. This bread has an amazing texture for being gluten free. Chewy and soft on the inside. Tears apart beautifully and is perfect for dipping in a bowl of delicious vegetable soup. Mmmmm.
No kneading. No rising. No gluten. Now you have no excuse not to serve warm garlic herb breadsticks with your next meal. Your family and friends will surely give you a round of applause and say, “another breadstick, please!”
gluten free vegan garlic herb breadsticks
makes 10 -12 breadsticks
- 2 cups Sarah’s gluten free flour blend
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1 1/2 cups plain sparkling water
- 2 tablespoons pure maple syrup or honey
- 2 tablespoons olive oil
Preheat oven to 425 degrees. Prepare large baking sheet by lining with parchment paper. In large mixing bowl, whisk together flour blend, baking powder, garlic powder, herbs and salt. Pour in sparkling water, honey, and olive oil. Mix until just combined.
Scoop dough into large piping bag or ziploc bag, fitted with large round tip. Pipe breadsticks onto prepared baking sheet. Bake for 18-20 minutes or until golden brown. Serve warm. Store leftover breadsticks in air-tight container. To reheat, place in 350 degree oven for 5 minutes.
I will have to give these a try! – Thank you SOOO much for all your recipes!
Might have to make these yummies tonight! 🙂 Thank you!!
I want to make these to go along with dinner, but do I have to use sparkling water?
Elisanna, I have only made them with sparkling water and know that it does help them rise, as there is no yeast in the recipe. I'm not sure what results you would get with regular water, but you are welcome to try!
We use water and a little apple cider vinegar in place of sparkling water. Might give it a try!
Miranda DeZeeuw says
Would it be possible to bake the dough as a whole loaf?
Miranda, I'm not sure it would bake properly as a loaf, might be too dense. You could try them in a muffin tin and make rolls with the dough. I have not tried it yet, but that is what I would try before a full loaf.
Melissa Russo-McComb says
Hoping you can help, I tried these twice, but they are not cooking on the inside. The crust comes out great though. The only change I made was using 2T brown rice syrup in place of the maple syrup. I can't use maple syrup or honey due to allergies with my youngest.
Just made them and FELL I LOVE with the tadte snd texture!great job!
These look delicious and are one of the things my grandson misses the most… I'm definitely going to give these a try. Thank you so much!
I just made these, my dough was a very thin batter. I measured exactly 280g (2cups) of my gf flour blend, added a tsp of xanthan gum, subbed agave for the honey because mine was rock solid, but they were way too thin to "pipe". So I just poured them into an 11×7 baking dish and used a pizza cutter to make them stick size. Good taste and texture. I would even consider this as a pizza crust in the future 🙂
I made these last night and they were PERFECT! They were delicious and the consistency was light and chewy. Sarah has done it again! Thank you so much for your recipes.
How do I make my batter thicker? Its so thin….