Incredibly crunchy and highly addictive, these easy homemade breadsticks (grissini breadsticks) are the perfect in-between meal snack or appetizer. Dip them in olive oil, hummus or red pepper dip, or enjoy them alone. Totally gluten-free, dairy-free, and vegan too, but no one would guess!
Crunchy Grissini Breadsticks for the Perfect Appetizer or Snack
Originating from Italy, breadsticks are also known as grissini (or grissino), and are basically pencil-sized sticks of bread that are great for dipping.
I remember that when Juan and I were in holidaying in Italy, practically every restaurant we went to served some variation of grissini as an appetizer to calm our hungry stomachs as we impatiently waited for our food to be served. I later noticed that in most Italian restaurants all over the world, breadsticks almost always features prominently in the bread basket served at each table.
Since then, I’ve been a fan of breadsticks, especially when they’re crunchy, crispy, and insanely irresistible (not to mention when you’re famished and likely to devour any and everything that’s placed in front of you).
The Quest for Gluten-Free Breadsticks:
I wanted to recreate a gluten-free version of breadsticks that were also dairy-free that Juan my husband who is Celiac and also lactose-intolerant could enjoy at home, and so I adapted this recipe to create our own gluten-free grissini!
It turns out that making homemade breadsticks requires a bit of time (from letting the yeast work and rolling the breadsticks out), but apart from that, they’re really simple to make!
Why This Recipe Works
These gluten-free breadsticks are crunchy, flavorful thanks to the olive oil used in the dough, and topped with sesame seeds for extra texture.
The best part is, the breadsticks remain crunchy and crispy even days after baking – which is a huge bonus in my book!
Ingredients You’ll Need:
Ingredient Notes/Substitutions:
- Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free flour blend that is made up of a mix of lighter flours and starches (such as rice flour, tapioca starch, corn starch) to ensure you get an airier and lighter final texture. Make sure that you flour blend includes xanthan gum too. I do NOT recommend flour blends that are made up of heavier flours such as garbanzo bean flour as that will result in a very dense texture.
- Warm Water:Â Make sure that the water is between 105 to 110F as the yeast requires warmth to be activated, but if the water is too hot, it may kill the yeast.
- Olive Oil: I like using extra virgin olive oil for the taste it imparts to these homemade breadsticks, but feel free to use other oils such as avocado oil or normal vegetable oil if you prefer.
How to Make Homemade Breadsticks
1. Prepare the Breadstick Dough
Combine the gluten-free all-purpose flour, yeast, sugar, warm water, oil, and salt together in a large mixing bowl. Mix well until you get a homogeneous dough. Cover with plastic wrap and let it sit for an hour.
2. Preheat and Line
Preheat oven to 375F and line a large baking sheet with a silpat or parchment paper. Arrange the oven rack to the middle position.
3. Cut Dough into Pieces
Divide the dough into 4 pieces and then roll each piece out on parchment paper or a silpat into 1-inch thick rectangle approximately 7 inches wide and 10 inches long. Use a knife to cut out 1-inch wide logs (you should get 7 logs for each piece of dough, so 28 pieces in total).
4. Shape the Logs
Use your fingers to gently shape each piece of dough into typical breadstick logs.
5. Transfer Logs to Baking Sheet
Place the logs on the prepared baking sheet in a single layer at least 1 inch apart (they will expand very slightly during baking).
6. Brush with Oil
Brush the dough logs generously with olive oil.
7. Sprinkle with Seeds
Sprinkle sesame seeds over the dough logs.
8. Bake Until Golden
Bake for 30 to 35 minutes until the homemade breadsticks are golden brown and crunchy.
9. Cool Completely
Let the gluten-free breadsticks cool completely before serving or storing.
Dish by Dish Tips/Tricks:
Line with Silpat/Parchment Paper: Make sure you line the baking sheet with parchment paper or a silpat to ensure that the dough does not stick to the baking sheet.
Recipe FAQs:
Allow the baked grissini breadsticks to fully cool before placing them in an airtight container and storing at room temperature. These gluten-free breadsticks will remain crispy for up to 5 days.
You can prepare the dough before hand. Simply wrap it in plastic wrap after it has rested for an hour (step 1) and freeze for up to 3 months. Allow the dough to thaw completely overnight in the refrigerator before rolling it into pieces and cutting into logs and baking.
What to Eat with These Gluten-Free Breadsticks
Here are a few things you can eat with these delicious grissini breadsticks:
- Easy Creamy Hummus (Gluten-Free, Vegan)
- Easy Baba Ganoush (Gluten-Free, Vegan)
- Roasted Red Pepper Dip (Gluten-Free, Vegan)
Other Snacks/Appetizers You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintEasy Homemade Breadsticks (Gluten-Free, Vegan)
- Prep Time: 1 hour 30 mins
- Cook Time: 35 mins
- Total Time: 2 hours 5 minutes
- Yield: 28 breadsticks 1x
- Diet: Gluten Free
Description
Incredibly crunchy and highly addictive, these easy homemade breadsticks (grissini breadsticks) are the perfect in-between meal snack or appetizer. Dip them in olive oil, hummus or red pepper dip, or enjoy them alone. Totally gluten-free, dairy-free, and vegan too, but no one would guess!
Ingredients
- 2 3/4 cups gluten-free all-purpose flour
- 1 teaspoon instant dry yeast
- 1 teaspoon sugar
- 3/4 cup + 1 tablespoon warm water (approx. 105 to 110F)
- 1/3 cup extra virgin olive oil + more for brushing
- 1 1/4 teaspoon fine salt
- 1/4 cup white sesame seeds, for sprinkling (optional)
Instructions
- Prepare Dough: Combine gluten-free all-purpose flour, yeast, sugar, warm water, oil, and salt together in a large mixing bowl. Mix well until you get a homogeneous dough. Cover with plastic wrap and let it sit for an hour.
- Preheat and Line: Preheat oven to 375F and line a large baking sheet with a silpat or parchment paper. Arrange the oven rack to the middle position.
- Cut Out Dough: Divide the dough into 4 pieces and then roll each piece out on parchment paper or a silpat into a 1-inch thick rectangle approximately 7 inches wide and 10 inches long. Use a knife to cut out 1-inch wide logs (you should get 7 logs for each piece of dough, so 28 pieces in total).
- Shape the Logs: Use your fingers to gently shape each piece of dough into typical breadstick logs.
- Transfer Logs to Baking Sheet: Place the logs on the prepared baking sheet in a single layer at least 1 inch apart (they will expand very slightly during baking).
- Brush with Oil: Brush the dough logs generously with olive oil.
- Sprinkle with Seeds: Sprinkle sesame seeds over the dough logs.
- Bake: Bake for 30 to 35 minutes until breadsticks are golden brown and crunchy.
- Cool Completely: Let breadsticks cool completely before serving or storing.
Notes
Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free flour blend that is made up of a mix of lighter flours and starches (such as rice flour, tapioca starch, corn starch) to ensure you get an airier and lighter final texture. Make sure that you flour blend includes xanthan gum too. I do NOT recommend flour blends that are made up of heavier flours such as garbanzo bean flour as that will result in a very dense texture.
Warm Water: Make sure that the water is between 105 to 110F as the yeast requires warmth to be activated, but if the water is too hot, it may kill the yeast.
Olive Oil: I like using extra virgin olive oil for the taste it imparts to the breadsticks, but feel free to use other oils such as avocado oil or normal vegetable oil if you prefer.
Silpat/Parchment Paper: Make sure you line the baking sheet with parchment paper or a silpat to ensure that the dough does not stick to the baking sheet.
Storing: Allow the homemade breadsticks to fully cool before placing them in an airtight container and storing at room temperature. They will remain crispy for up to 5 days.
Freezing the Dough: You can prepare the dough before hand. Simply wrap it in plastic wrap after it has rested for an hour (step 1) and freeze for up to 3 months. Allow the dough to thaw completely overnight in the refrigerator before rolling it into pieces and cutting into logs and baking.
Adapted from: Pretty. Simple. Sweet.
- Category: Snacks
- Method: Baking
- Cuisine: Italian
Keywords: gluten-free breadsticks, crunchy breadsticks, homemade breadsticks
Thank you Felicia for enhancing and modifying this simple recipe of yours from years ago.
If I do not have any gluten-free flour on hand, can I just use normal all purpose flour and mix with some rice flour for a dryer and lighter texture? Do you think this will work well for this breadstick recipe? Appreciate your thoughts on this before I try it out.
Thanks in advance !
Have a blessed day ahead,
Mum
★★★★★
Hi mummy! Yes I believe you can use normal all-purpose flour and mix a bit of rice flour in too. Show me how the breadsticks turn out if you make them in the end! Love you
Great,Felicia, I’ll copy your recipe!
Ciao Anna!
I hope you like it! It was a recipe passed to me from my cooking prof!
Baci!
Baci!
I was thinking to make the same…breadsticks. Are we on the same wave length or what? Hahaha
Hello Irene!
Maybe we are! I was inspired by the pies you made and wanted to make my own dough too! this was a recipe passed to me by my cooking professor! 🙂
Hi Ellis, sorry i missed out the water in the steps. It should come after you add in the oil, and u should add the water in bit by bit, untile it reaches the right consistency (i.e. DO NOT pour in the water all at once). 🙂
when do you add the water in? There is no water involve in your steps?