Soft Gluten-Free Breadsticks (Extra Easy)

Updated at: Thu, 11 Jan 2024 23:19:15 GMT

Step 1

Using a stand mixer with paddle attachment, mix together the gluten-free flour, sugar, yeast, psyllium husk powder, baking powder, and salt on low speed until combined.

Step 2

Add warm water, eggs, and olive oil. Mix on low speed to let the dough come together, about 1 minute.

Step 3

Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be slightly thick, like brownie batter.

Step 4

Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place a quart ziplock bag in a medium bowl and fold over sides so it’s open. Use two silicone spoons to scrape the dough into the bottom of the bag. Squeeze out excess air and close.

Step 5

Snipe off a 1-inch corner of the bag so you have a makeshift piping bag. Be sure to not cut too big of a corner, or you will have large breadsticks. Pipe 6-inch long breadsticks onto the prepared baking sheet, about 2-inches apart. You may need a second baking sheet to fit all the dough.

Step 6

Set the pan in a warm, draft-free place to rise for about 15 minutes while the oven preheats oven to 375°F.

Step 7

Bake for 15-17 minutes, or until the bottoms are lightly browned and the internal temperature of the bread reaches 190-200°F.

Step 8

While the breadsticks are baking combine the topping ingredients. Immediately brush on the topping when they come out of the oven. Serve immediately or transfer to a wire rack to cool completely before storing.

Step 9

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