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 or potato starch) to ensure you get an airier and lighter final texture. 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.

Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not already include it, make sure to add it in.

Instant Yeast: I like using instant dry yeast because no prior activation time is required and I can mix it in with the other ingredients at the same time. Alternatively, you may use active dry yeast, but make sure to activate the yeast with warm water and sugar before adding the other ingredients.

Sugar: The sugar acts as food for the yeast to feed on, and is essential in order for the yeast to be activated and produce the gases that cause the dough to rise. I used granulated white sugar, but feel free to use cane sugar, light brown sugar, maple sugar, or coconut sugar if you prefer.

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. You can also use a non-dairy milk (such as almond milk, cashew milk, rice milk, coconut milk or oat milk). Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.

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. If you are not lactose-intolerant, go ahead of use melted butter if you wish.

Sesame Seeds: I like topping the breadstick dough with white sesame seeds for extra taste and color. Feel free to mix in black sesame seeds too. Alternatively, you may omit the sesame seeds completely if you don’t enjoy them.

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 it into logs and baking.

This recipe was originally published in March 2021, but has since been republished to include clearer step-by-step instructions and ingredient notes and substitutions.

Adapted from: Pretty. Simple. Sweet.