Gluten Free Puffy Yeast Breadsticks


Merriam-Websters Definition of breadstick: a crisp stick-shaped roll often served with soup.

In Italy, breadsticks are thinner and crisp, not usually soft in the center. But we prefer ours crisp on the outside and soft on the inside. Homemade breadsticks were a weekly item baked when our kids were growing up. I would make these when we had pasta or soup and our family would devour a double batch.

Back when life was simpler it seemed, everyone ate gluten and the gluten filled dough is a cinch to make. Over the years I have tried to get the same taste and texture as those delicious sticks of bread.

Here is my newest recipe (okay, I made this recipe up on the cuff yesterday, actually, because I really wanted a satisfying stick of bread after not feeling well from my COVID vaccines.)

Sometimes gluten free bread items are the only foods that sound good when my tummy is messed up.

These breadsticks are delicious! So crisp on the outside, puffy, and soft on the inside. The cheddar cheese variety tastes of fried cheese because it crisps up on the pan (Have you ever had fried cheese from Mexico? Delish! And a similar taste.) The herb garlic type is also yummy. We usually make some of each to satisfy everyone’s liking. You could even do a cinnamon sugar variation with added butter to make more like a treat or breakfast item. Check them out and enjoy gluten free baked goods at it’s best.


(updated September 2022)

Gluten Free Puffy Yeast Breadsticks

Servings 8 large breadsticks
Prep Time 20 minutes
Cook Time 20 minutes
Rest Time: 20 minutes/Rise Time: 30-45 minutes 1 hour 5 minutes
Total Time 1 hour 45 minutes


  • 1 rimmed baking sheet or bar stone pan


  • 1 cup (120 gr) Ryze Gluten Free Multi-Purpose Flour Mix or 60 gr white rice flour and 60 gr brown rice flour, gf
  • 1 cup (120 gr) Bob's Gluten Free 1 to 1 Baking Flour or gluten free blend with xanthan
  • 1 cup (120 gr) Bob's Red Mill Finely Ground Tapioca Flour gf
  • ½ cup (68 gr) finely ground corn meal, gf I use Safeway Organics Organic Corn Meal and grind finer in a food processor or Vitamix
  • teaspoons (8 grams) or 1 packet Fleishman's Active Dry Yeast or gf brand
  • teaspoons (14 grams) salt
  • 1 cup -1 tbsp (220 grams) warm water
  • 2 tbsp milk or dairy free milk, gf
  • 1 large egg
  • tbsp (20 ounces) olive oil extra virgin
  • 1 tbsp honey
  • ¼-⅜ cup gluten free flour


  • 2 tbsp butter or dairy free butter, gf
  • 2 tbsp olive oil extra virgin
  • ¾-1 cup sharp cheddar cheese
  • ½-¾ teaspoon dried oregano and dried basil gf
  • 1-2 cloves garlic, crushed garlic powder or dried garlic, gf
  • 2-3 tbsp pecorino or parmesan cheese, finely grated
  • Cinnamon sugar if desired for a sweet variation


  • In the bowl of a stand mixer with dough hook attachment add the Ryze flour, the 1 to 1 gluten free flour, tapioca flour, finely ground corn meal, yeast, and salt. Mix until well combined.
  • Add the warm water, milk, honey, and oil and mix for 30 seconds. Add in the egg and mix on medium for 2 –  2 ½  minutes. 
  • Add in just enough gluten free flour, in 1/8 cup increments, to make a mildly firm, but still pliable dough. Cover the bowl and let the dough rest for 20 minutes.
  • Flour a board or mat with gluten free flour. Knead the dough gently for 3 to 4 minutes. Add more flour to the board to keep from sticking. Flour the board before forming the dough into a rectangle, about 9" x 6.5".
  • Melt the butter and olive oil in a saucepan over low heat or in the microwave for 20 seconds. Pour into a flat bowl and let cool a few minutes.
    Cut the rectangle vertically into 1 ⅛  inch strips, 8 pieces.
  • Set out a baking sheet or stone pan with an edge. Place close to your working area.
  • Carefully dip each strip of dough into the butter mixture to coat. Lay each butter coated breadstick on the pan, twisting as you set it down. **see note below.
    Continue to dip each strip in the butter mixture and set each on the pan, leaving a minimum of 1 ½ inches between each. Use an additional baking sheet if needed.
  • Top with grated cheddar cheese pressed onto the tops. For the herb version, use crushed garlic brushed on top, or garlic powder sprinkled on top. Add dried basil and oregano. Then top with parmesan cheese. Press into the dough.
  • Cover with a towel and let rise on the pan in a warm place for 30-45 minutes. Preheat the oven to 425° F.
  • Bake in the lower third of the oven for one pan, for 18 -20 minutes or until puffy. For baking two pans, rotate midway to bake evenly. If needed, heat the oven to 450° F and move the baking sheet to just above the center rack and bake for 2-5 minutes more until golden brown and cheese is crisped.


Best eaten hot off the pan, but you can reheat and re crisp in a 400 degree oven or toaster oven for 5 – 7 minutes.
**The dough will be softer than a gluten dough, so you will need to complete this portion quickly or the breadstick will tear. If this happens, you can piece it back together by pressing the dough pieces together and pinching. After dipping the strip of dough and coating in the butter mixture, lay the breadstick out on the pan, twisting as you set it down. It will stretch a bit, but try to not stretch too much because you want it to be on the thick side. 
Course: Side Dish
Cuisine: Italian
Keyword: breadsticks, gluten free yeast dough, herb and cheese breadsticks, yeast breadsticks

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