Italian Style Breadsticks

Serve these crispy on the outside, chewy on the inside breadsticks along side your next dinner salad or pasta night and wait for the oooos and the ahhhhs.

Here’s What You Will Need:

2 T. Yeast (make sure it is gluten free yeast)

1 T. Sugar

2 C. Warm Water (105 degrees is you want to be specific)

1/2 C. Vegetable Oil

1 tsp. Salt

1 tsp. Guar or Xanthan Gum

1 T. Dry Italian Seasoning

3 1/2 C. Superfine Brown Rice Flour (I’ve yelled it from the roof tops but I’ll say it again, the finely ground rice flours make all the difference.  Vitacost has a lower cost high quality product.)


4 Ounces of Shredded Cheese

1 Egg White, reserved

Line a cookie sheet with parchment paper.

In a mixing bowl proof the yeast in the warm water and sugar.

Add the paddle attachment and mix in all of the ingredients except the flour, cheese, and the reserved egg.

Mix in the flour 1/2 cup at a time until all is used and dough begins to pull away from the sides of the bowl and then toss in the cheese, mixing on low just until combined.

Divide the dough into even portions (so they bake evenly) and roll out into evenly sized breadsticks.  Place on a prepared cookie sheet.

Brush the tops and sides with the egg and sprinkle with a bit of salt.

Cover with a clean dish cloth and allow to rise while the oven preheats.

Meanwhile…switch the oven to 400 degrees.

Once preheated, bake the breadsticks for approximately 18 – 20 minutes or until they spring back when touched.  If they are still doughy, allow to bake longer, checking every 2 minutes.



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