BreadDecember-January 2011

Gluten-Free Herb and Garlic Breadsticks



Gluten-Free Herb and Garlic Breadsticks

These light and airy breadsticks are certain to become family favorites. They take only minutes to prepare.

½ cup water
¼ cup olive oil
¾ teaspoon salt
- Dash pepper
- Pinch fresh nutmeg
½ cup Mary’s All-Purpose Flour Blend
1 teaspoon xanthan gum
2 large eggs
1 tablespoon fresh herbs (thyme, parsley,
    basil), chopped
1 clove garlic, minced, optional

1. Preheat oven to 425 degrees. Lightly grease two baking sheets or line them with parchment paper.

2. In a medium saucepan, heat water, oil, salt, pepper and nutmeg over medium heat until liquid begins to simmer. Mix flour blend with xanthan gum and immediately add to saucepan, stirring until dough forms. Cook for 2 minutes over low heat, stirring constantly.

3. Pour the hot mixture into a food processor. Add eggs, herbs and garlic, if desired, and pulse until ingredients are incorporated and dough is smooth and elastic.

4. Spoon mixture into a pastry bag. A #14 bag with the coupling attached and no tip is just the right size for breadsticks. If you don’t have a pastry bag, use a large Zip-lock plastic bag with about ¼-inch of one corner trimmed off. Squeeze out long, thin mounds of dough (8-10 inches long, ½ inch wide) onto prepared baking sheets. Use wet fingers to lightly press down the ends.

5. Bake breadsticks in preheated oven until golden brown, about 20 to 24 minutes.

Each breadstick contains 51 calories, 4g total fat, 1g saturated fat, 0g trans fat, 23mg cholesterol, 105mg sodium, 4g carbohydrate, 0g fiber, 1g protein.



Mary’s Gluten-Free All-Purpose Flour Blend


A combination of white and brown rice flour lightens the texture of baked goods. For a more nutritious mix with lower glycemic index, use all brown rice flour, a total of 4 cups flour.

2 cups brown rice flour
2 cups white rice flour
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca starch/flour

Mix ingredients together. Store in a tightly covered container in the refrigerator until used.

Each cup contains 564 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4mg sodium, 127g carbohydrate, 4g fiber, 7g protein.

Recipe by Living Without contributor Mary Capone, author of  The Gluten-Free Italian Cookbook. To buy this cookbook, click here.


Comments (10)

Am I missing a levening agent? How do they become "airy" without?

Posted by: dannab | April 7, 2016 1:15 PM    Report this comment

Hi. Several readers have concerns about the ratio of liquid to dry ingredients in this wonderful recipe. The amount is correct. I think people might be confused because this is a different process than you might expect. Mary Capone has us cook the dough somewhat like you would with cream puffs which is why this ratio works. I hope that helps. Happy Baking, Beth

Beth Hillson
Food Editor
Gluten Free & More

Posted by: | October 19, 2015 10:48 AM    Report this comment

I want to prepare those sticks but I feel the liquid is 3/4 cups of water and oil and 2 eggs are too much for 1/2 cup of gluten free all purpose flour. Kindly advise

Posted by: May_june54 | July 10, 2015 8:24 PM    Report this comment

I want to try it but I feel there is too much liquid used 1/2 cup of water and 1/4 cup of olive oil will make 3/4 cup of liquid and 2 eggs to 1/4 of gluten free all purpose flour. The outcome will be very soft dough!!! . Are we expecting a very soft tending to be liquid dough, very sticky. Kindly explain more about the final consistency of the dough . And to handle it properly. Thanks

Posted by: May_june54 | July 10, 2015 9:25 AM    Report this comment

I made these tonight and they were a snap. I wanted to use a flour blend I already had on hand, Bob's Red Mill 1 to 1 Flour Blend. It already has xanthan gum in it, but I added a 1/2 tsp because I think this blend needs a little more oomph. I didn't have fresh herbs so I used ground nutmeg and sprinkled in italian seasoning. They were very easy and I liked that I didn't have to wait for them to rise. My family really liked them.

Posted by: elteacher70 | July 1, 2015 6:16 PM    Report this comment

Has anyone made these? I made them last night and followed the instructions exactly. They were light and airy and very tasty but I only got 6 out of the batch!

Posted by: Sheila N | March 16, 2014 7:42 AM    Report this comment

I use corn starch in a lot of recipes that have potato starch. I have had pretty good success on most products.

Posted by: Connie W | February 28, 2014 8:58 PM    Report this comment

In addition my husband has a sensitivity to potatoes. Sweet potatoes are fine though. It seems like so many of the gluten free flour blends rely on potato starch. Can you give an alternative to this?

Posted by: Genene S | February 27, 2014 8:38 PM    Report this comment

Can we get some other recipes using coconut flour or almond flour (any nut flour) which doesn't rely on all these rice/potato/bean etc flours? These are all so high in carbohydrates, it's difficult for us diabetics with allergies to use these all the time. They are a blood sugar disaster in the making for us.

Posted by: Kathi R | February 27, 2014 10:17 AM    Report this comment

Can these be made with egg replacer so they are vegan?

Posted by: gmt9394 | February 27, 2014 9:56 AM    Report this comment

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