Soft Gluten-Free Breadsticks (They Stay Soft for Days)

These gluten-free breadsticks are soft, buttery, and loaded with garlic, and they genuinely stay tender even the next day.

If you’ve been disappointed by dry, crumbly gluten-free bread, this recipe changes that. The dough is easy to handle and bakes up golden and fluffy.

Why These Breadsticks Stay Soft

The secret is a blend of warm milk and olive oil, which gives the dough a pliable texture that doesn’t crack when you shape it. After baking, a swipe of garlic butter seals in moisture and adds a glossy finish.

They taste like the ones from your favorite pizzeria, with a crisp bottom and a tender, airy crumb inside.

Ingredients

• 1 cup warm whole milk (110°F): activates the yeast and adds richness
• 2 ¼ tsp (1 packet) instant yeast: helps the breadsticks rise without a separate proofing step
• 1 tbsp sugar: feeds the yeast and adds a hint of sweetness
• 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum): I use Bob’s Red Mill 1-to-1
• 1 tsp fine sea salt
• 2 tbsp olive oil: for a soft, tender crumb
• 2 tbsp unsalted butter, melted: for the garlic brush
• 2 cloves garlic, minced: or ½ tsp garlic powder
• 1 tsp dried oregano or Italian seasoning

Variations / Substitutions

• Make them cheesy: sprinkle grated parmesan on top right before baking.
• Herb swap: rosemary or dried basil work beautifully instead of oregano.
• Garlic-free: omit the garlic and brush with plain salted butter.
• Dairy-free: use unsweetened oat milk and a good vegan butter; the texture will still be soft.

If you’re looking for a soft gluten-free dinner roll, try my Gluten-Free Pull-Apart Rolls.

How to Make Soft Gluten-Free Breadsticks

Step 1: Mix the Dough

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the 1 cup warm milk, 1 tbsp sugar, and 2 ¼ tsp yeast until frothy, about 5 minutes.

Add the 2 ½ cups flour, 1 tsp salt, and 2 tbsp olive oil, then stir with a wooden spoon until a soft dough forms. The dough will be sticky but should pull away from the sides of the bowl. If it feels too wet, add another tablespoon of flour. Cover the bowl with plastic wrap and set it in a warm spot until doubled in size, about 1 hour.

Step 2: Shape the Breadsticks

Punch the dough down to release the air, then turn it out onto a surface dusted lightly with gluten-free flour. Divide it into 8 equal pieces and roll each one into a rope about 6 inches long and ½ inch thick.

The dough is very forgiving. If a rope cracks, just pinch it back together. Arrange the ropes on the prepared baking sheet, leaving about 1 inch of space between them.

Step 3: Bake the Breadsticks

Slide the baking sheet into the preheated 400°F oven and bake for 12 to 15 minutes. They are done when the bottoms are golden brown and the tops have just started to color.

Rotate the pan halfway through so the breadsticks brown evenly. You will see them puff up and the crust turn a light golden hue.

Step 4: Brush with Garlic Butter

While the breadsticks bake, stir together the 2 tbsp melted butter, minced garlic, and 1 tsp oregano in a small bowl. As soon as the breadsticks come out of the oven, brush them generously with the garlic butter.

The hot bread will soak up the butter right away, and your kitchen will smell incredible. Use every last bit of the mixture so the tops glisten.

Step 5: Serve Warm

Transfer the breadsticks to a basket or wooden board and serve them right away. They are at their very best while still warm from the oven.

They do stay soft at room temperature for hours, so you can set them out and let everyone help themselves.

Tips for Perfect Gluten-Free Breadsticks

• Warm all your liquids. Cold milk makes it much harder for the yeast to activate and the dough to rise properly.
• When shaping, oil your hands lightly instead of adding more flour. Extra flour can toughen the breadsticks.
• A turned-off oven with just the light on creates an ideal warm, draft-free spot for the rise.
• For a crispier bottom, bake the breadsticks directly on a preheated pizza stone placed on the middle rack.
• If you want them extra soft, cover the baked breadsticks with a clean kitchen towel for 5 minutes after brushing with butter; the steam keeps them tender.

Bake times for different shapes:

Keeping Gluten-Free Breadsticks Fresh

• Refrigerate: store leftovers in an airtight container for up to 3 days.
• Reheating: wrap them loosely in foil and warm in a 300°F oven for 5 minutes. A quick 15-second zap in the microwave also works in a pinch, but the oven keeps the outside from getting chewy.
• Serve Cold: they are perfectly good at room temperature too, so you can pack them for lunch without reheating.

What Goes Well With Gluten-Free Breadsticks

Dip them into a bowl of warm tomato soup; the garlic butter and tangy broth are a natural pair. They also hold up beautifully next to a creamy spinach artichoke dip, the soft bread soaking up every bit. For a heartier meal, serve them alongside a bowl of rich meat sauce or bolognese, where they act like an edible spoon.

Frequently Asked Questions

Can I use active dry yeast instead of instant?

Yes. Dissolve it in the warm milk first and let it sit for 10 minutes until foamy before adding the flour and other ingredients.

Why didn’t my dough rise?

The milk was likely too hot and killed the yeast, or it was too cold. It needs to be around 110°F, which feels warm but comfortable when you dip a finger in.

My breadsticks turned out gritty. Is that normal?

A slight graininess can happen with some gluten-free flour blends, especially ones with coarse rice flour. Trying a finer blend next time can help, but a subtle texture difference is normal.

Can I freeze these breadsticks?

Absolutely. Place the baked, cooled breadsticks in a zip-top bag and freeze for up to 2 months. Reheat them straight from frozen in a 350°F oven for 8 to 10 minutes.

Do I need a stand mixer for this dough?

No, a sturdy wooden spoon and your hands are all it takes. Stir until combined, then bring the dough together with your fingers.

Soft Gluten-Free Breadsticks Recipe

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 430

Ingredients Method Notes

Ingredients

  

• 1 cup warm whole milk (110°F)
• 2 ¼ tsp instant yeast
• 1 tbsp sugar
• 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp fine sea salt
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tsp dried oregano or Italian seasoning

Method

 

1. Whisk the warm milk, sugar, and yeast in a large bowl and let sit for 5 minutes until frothy. Add the flour, salt, and olive oil and mix into a soft dough. Cover and let rise in a warm spot for 1 hour.
2. Punch the dough down, turn it onto a floured surface, and divide into 8 pieces. Roll each into a 6-inch rope and place on a parchment-lined baking sheet.
3. Bake at 400°F (200°C) for 12 to 15 minutes, until the bottoms are golden and the tops are lightly browned.
4. In a small bowl, mix the melted butter with the garlic and oregano. Brush the mixture over the hot breadsticks as soon as they come out of the oven.
5. Serve the breadsticks warm.

Notes

The dough needs about 1 hour to rise; that time is not included in the prep or cook estimates. The recipe makes 8 breadsticks, and a serving is 2. For the softest result, use a flour blend that already contains xanthan gum.