The gluten-free breadsticks recipe is a quick and easy recipe in my cookbook, Celeste’s Best Gluten-Free, Allergen-Free Recipes. In under a half hour from start to finish, you can put an end to your hunger for bread. We enjoy these gluten-free breadsticks alongside a bowl of hot soup or they’re terrific to accompany any meal.
The gluten-free breadstick recipe has recently been modified and updated. I love sweet potato flour and used it in many of my bread recipes, including the original breadsticks recipe. It really is a fabulous flour. And in case you haven’t tried it yet, it’s a white flour that doesn’t impart any taste on your baked goods. It’s very light and that’s wonderful for breads because it helps them rise much higher!
But I’m working on removing the sweet potato flour from all my bread recipes. Why? Because it’s a hard flour to obtain. And I have no idea why that is. It seems everyone is trying to jump on the gluten-free band wagon and create flours out of all sorts of things – the craziest one I heard of lately was green bananas.
Sweet potato flour is a tried and much desired flour, but unfortunately there’s only one real source for the flour that I know of here in the US. Other countries carry sweet potato flour,but its consistency is more of a flour and gritty and not like the fine, starchy flour I’ve been using in my gluten-free bread recipes.
The Gluten-Free Breadstick Recipe
If you haven’t had a chance to try any of my recipes, this is a great one to try. It will give you a chance to see how I write my recipes – in a very clear, easy to follow manner, so even if you’ve never cooked or baked before, you’ll still be able to bake up a perfect batch of gluten-free breadsticks.
Click on the Breadsticks recipe (click here to download Adobe Reader to view pdfs) and give one of my recipes a try. Here’s what a reader Stephanie had to say after trying the latest revision along with a photo she sent me:
I made the breadsticks and they were so yummy!! I am going to make them again tomorrow using less water because I wasn’t able to manipulate the dough and roll it on the cookie sheet to take on the oil. Nonetheless, all 4 of us loved them and my son and hubby are a tough crowd to please.
I made the breadsticks again today with a little less water and they came out perfect! Much easier to handle and shape + the use of the oil. (They tasted just as good as last night) I used a little pastry tool to put a design on the top of the breadsticks just because:) I also added some Italian spices to 2 in case the family wasn’t a a fan, but they were. Kuddo’s to you!!! ~Stephanie
And more from another reader:
I made bread sticks and the family enjoyed them. It was very easy. I appreciate the changes. It was the first time I made bread sticks. I made lasagna and breadsticks. Color us happy. Will try pizza next. It feels to good to eat bready substances. ~Jeri
I’m very happy to have found a substitute for the sweet potato flour in some of my recipes and that it didn’t detract from the taste at all and the breadsticks are still delicious. I’ll also share my favorite comment from Stephanie’s email because I know a lot of families might feel the same way when faced with so many food challenges:
I am so excited!!! I feel like it’s Christmas around here!!! Thank you, Thank you, Thank you for doing this for families like ours. I love that you have discovered your gift and are sharing it with the world! Many Blessings to you! ~Stephanie
Living with celiac or food sensitivities and intolerances can still mean you can eat and enjoy all the foods you once did, you just may have to learn different ways to cook them.