BreadOctober-November 2016

Gluten-Free Italian Breadsticks


Gluten-Free Italian Breadsticks

Photography by Oksana Charla

These gluten-free Italian breadsticks are as eye-catching as they are delicious. Vary the flavor to your liking by folding in chopped Nicoise olives, pepperjack cheese (or a dairy-free replacement) or your favorite herbs.


1 recipe Beth’s No-Knead Bread dough
cup chopped hard Italian salami
cup shredded cheddar cheese,
Parmesan cheese or dairy-free cheese of choice
2 tablespoons dry basil
Olive oil
1 beaten egg, optional


1. Prepare Beth’s No-Knead Bread through step 5.

2. Fold salami, cheese and basil into dough.

3. Coat a sheet of parchment paper with oil. Roll dough on oiled parchment to coat.

4. Preheat oven to 450F. Line 2 baking sheets with parchment paper.

5. Pull off walnut-size pieces of dough. Roll each of them into 8-inch logs and set them on 2 parchment-lined baking sheets. Cover and let rise in a draft-free, relatively warm spot 30 minutes. Remove cover and brush with beaten egg, if desired.

6. Place breadsticks in preheated 450F oven and bake 20 to 25 minutes or until golden brown. Serve warm or at room temperature.

Each gluten-free breadstick contains 137 calories, 2g total fat, 1g saturated fat, 0g trans fat, 4mg cholesterol, 179 mg sodium, 27g carbohydrate, 2g fiber, 2g sugars, 3g protein, 17Est GL.

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