Savory Breadsticks Four Different Ways

The Breadsticks

The gluten free breadstick recipe I followed is from The Healthy Gluten-Free Life by Tammy Credicott. Her cookbook creates really delicious gluten-free food without a pre-made gluten-free flour blend. There’s a lot going on to create these chewy, soft, flavorful breadsticks including xanthum gum, potato starch and tapioca flour. When I first read these ingredients, I had no clue how they would come together to make breadsticks! But luckily I had everything in my cabinet from the last time I made something out of the cookbook – the kalamata mini French bread. These breadsticks are so delicious on their own with their chewy and bready goodness. They are formed by hand so they have more of that homemade rustic look. And there are so many options for toppings on the breadsticks and delicious concoctions to dip them in. Here are some options for savory breadsticks four different ways!

Garlic & Parmesan Breadsticks with Marinara Sauce

Garlic & Parmesan Breadsticks with Marinara Sauce Recipe

Before the breadsticks go in the oven, brush them with olive oil and press on some minced garlic and grated parmesan cheese.
You can make your own homemade marinara sauce if you like. I used a lovely jar version from the grocery store.

The savory and salty garlic and parmesan breadsticks taste so delicious with the sweet marinara sauce. It reminds me of pizza, or even those pizza lunchables as a kid! But in the grown up and sophisticated way. 🙂 Did you ever eat lunchables? My honest favorite were the pizza ones. But sometimes they’d be too close to an ice pack in the cooler on road trips. I’d nearly break a tooth on the rock-hard white cracker bread thing that was supposed the be the crust. Mmm you can’t beat that sauce you’d spread with an inch-long plastic stick and the mystery meat peperoni. And it was always a win if my lunchable included a mini butterfinger or crunch bar! Anyways, these breadsticks in marinara sauce are tasty. :p

Everything Bagel Breadsticks with Dill Whipped Cream Cheese

Everything Bagel Breadsticks with Dill Whipped Cream Cheese

To make everything bagel breadsticks, brush them with olive oil and sprinkle on everything bagel seasoning before baking. If you’ve never added everything bagel seasoning to bread, toast, eggs, rice or basically anything, you are missing out! It’s the same seasoning you’d find on an “everything bagel” – poppy seeds, sesame seeds, dried garlic, dried onion, and salt. It’s so freaking good.
To make the whipped cream cheese, allow it first to come to room temperature. It’s a good idea to take it out while you begin making the breadstick dough. Then whip the room temperature cream cheese until it is light and fluffy. Fold in some fresh or dried chopped dill and a pinch of salt.

The salty, crunchy breadsticks pair really well with the creamy and tangy whipped cream cheese dip. And the herbs of the dill make everything taste even more fresh and delicious.

Cheesy Garlic Breadsticks with Buffalo Sauce

Cheesy Garlic Breadsticks with Buffalo Sauce

Spicy. Cheesy. Delicious. That’s all I have to say about this deluxe combo right here.
To make the bread sticks, brush them with olive oil and liberally top with shredded pepper jack or cheddar cheese.
To make the buffalo sauce, I followed this simple buffalo sauce recipe, which basically just calls for combining two parts hot sauce (I used Frank’s Red Hot) with one part melted butter, and adding on a dash of garlic powder to taste. It’s spicy but it goes down smooth.

The spicy buffalo sauce with the cheesy, chewy breadsticks is perfect. The bulk of the breadstick helps to mute the spice so that you are able to taste both the flavor of the hot sauce and the melted butter. This would make a really good side with chicken wings or a big green salad.

Pepper Jack Cheese Breadsticks with Soup or Chili

Pepper Jack Cheese Breadsticks with Soup or Chili

These breadsticks are just like the previous ones – brush them with olive oil and liberally heap on shredded pepper jack cheese before baking in the oven.
I made a vegetable bean soup to dip these delicious morsels. I didn’t follow any recipe for the soup, because this was more of a kitchen fridge dump soup. You know, the kind where you have odds and ends bits of leftover vegetables, herbs and other things from recipes. I just threw carrots, celery, the last cup of frozen corn in a bag, about a cup and a half of various beans, a can of tomatoes, a vegetable bouillon cube and water. But I think I was a little heavy handed with the cayenne because this soup turned out spicy! Like when you order curry at a restaurant and they bring you something that’s so spicy you ought to sign a waiver before being served liquid fire in a bowl. Luckily, the breadsticks helped to soften the blow of the spice and soak up the delicious juices of the rest of the flavors of the soup in each bite.

Out of all the savory breadsticks four different ways, I think this was my favorite because it was a wholesome and filling meal.

All right, that was savory breadsticks four different ways. What is your favorite way to eat breadsticks? Do you eat them plain or do you like to dip them in something? What’s your go-to? Something creamy and spicy or something thick and cool? Let me know!

You can also make sweet breadsticks! Like breadsticks topped with cinnamon sugar and dipped in melted chocolate. Or French toast bread sticks dipped in maple syrup! Yumm I want more breadsticks now…

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Gluten Free Breadsticks

This recipe for gluten free breadsticks comes from Tammy Credicott's cookbook The Healthy Gluten-Free Life. These breadsticks turn out so chewy and delicious! They are super versatile and can have a variety of toppings added to them.
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword amaranth flour, baking, breadsticks, dairy free, dipping sauce, gluten free, gluten free baking, gluten free breadsticks, homemade breadsticks, potato starch, sorghum flour, tapioca starch, xanthum gum, yeast
Prep Time 45 minutes
Cook Time 30 minutes
Servings 6 large breadsticks
Author strawberryandcream

Ingredients

  • cup sorghum flour
  • cup amaranth flour
  • ¾ cup potato starch
  • ½ cup tapioca starch
  • ¾ tsp fine sea salt
  • 2 tsp xanthum gum
  • ½ tsp garlic powder
  • 2 tsp Italian seasoning
  • ¾ cup warm water
  • 1 Tbsp honey
  • 2 tsp active dry yeast
  • 1 Tbsp extra virgin olive oil, plus more for brushing
  • 2 tsp apple cider vinegar

Instructions

  • Whisk together the sorghum flour, amaranth flour, potato starch, tapioca starch, fine sea salt, xanthum gum, garlic powder and Italian seasoning in a large mixing bowl. Set that aside.
  • Heat the water in the microwave for about 45 to 60 seconds, until it is warm to the touch, but not hot. It should be around 100°F to 110°F.
    Gently stir in the honey and the yeast. Set in a warm place, like inside the microwave or on top of the fridge, for 5 minutes, until it becomes frothy and bubbly on top.
  • Preheat the oven to warm or 150°F.
  • Add the yeast mixture, the olive oil and apple cider vinegar to the dry mixture. Mix until everything is incorporated and there are no pockets of dry flour. The dough should be thick and sticky.
    Divide the dough into six even-sized dough balls.
  • On a greased baking sheet, roll out the dough balls into sticks and space them out evenly. Use rice flour if needed to help prevent the dough from sticking to the baking sheet or our fingers.
  • Brush the tops of the breadsticks with olive oil and let them rise in the warm oven for 20 minutes.
  • Take the breadsticks out of the oven and increase the temperature to 425°F.
    Bake for 25 to 35 minutes, when they are browned on the outside and cooked through the center. Let them cool for at least 5 minutes before eating.

Published by strawberryandcream

Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)

14 thoughts on “Savory Breadsticks Four Different Ways

  1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
    strawberryandcream says:

    Hehe let me know if you try any of these flavor combos!

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Thank you!!

  2. Markus + Micah – We are Markus + Micah. We live in a tiny house by the sea, grow our plants, cook plant-based food, travel, and design wellness retreats and mindful programs so we can all live meaningful lives.
    Markus + Micah says:

    I think Markus would really enjoy this. Unfortunately we will not be able to find some of the ingredients here. It looks lovely though! Thank you for sharing.

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      I had to go to a couple stores to be able to find all these ingredients lol I found some at like a small health food store, but I’m sure online has it. Or you can always buy breadsticks to be able to try the different flavor combos

  3. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
    strawberryandcream says:

    Thank you!!

  4. Those look REALLY good. I love breadsticks, though I almost never eat them because I limit my carb intake. Those would be great to go with Christmas dinner, though.

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Thank you! Sometimes I make them to share with family, so that way I can still eat a few but I’m not tempted to eat them ALL!

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Thank you!! I often use Bob’s Red Mill 1-to-1 gluten free blend as a gf substitute and it works out great! A lot simpler than mixing all these starches and gums and other flours together

    1. strawberryandcream – Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)
      strawberryandcream says:

      Thank you for reading! I hope you get to try some of these combos!

what do you think? :)