Super Crunchy Gluten Free Bread Sticks Recipe (Breadsticks)

This crunchy gluten free bread sticks recipe is so crunchy, I just had to share it with you. The recipe was inspired by the ingredients in Schar’s Gluten Free Breadsticks. They are much harder and crispier than Schar’s, but in gluten free bread sticks, this is a good thing. Other names for these bread sticks are grissini (thin, crisp Italian breadsticks) or dipping sticks. See my below notes to learn more. Then try them yourself.

The only gluten free bread sticks I have ever tried are Schar’s. I really enjoy them. However, they are a bit too salty for my diet. However, that doesn’t seem to stop me from putting them in my favorite gluten free soup recipes. Now, I have an alternative and so do you. The difference between the bread sticks that I make and Schar’s is that my recipe does not include modified starch or other hard to pronounce ingredients. In addition, these beauties have a tad bit of sorghum flour versus buckwheat flour. Both recipes only contain a tiny amount of whole grain flour. Adding additional whole grain flours will be a future experiment for me.

Schar’s ingredients: potato starch, rice flour, modified corn starch, yeast, buckwheat flour, palm oil, corn syrup, sugar, salt, hydroxypropyl methylcellulose, datem, ammonium bicarbonate, natural flavor.

My recipe ingredients: potato starch, white rice flour, corn starch, yeast, sorghum flour, corn syrup, sugar, salt, baking soda, and olive oil.

Schar’s breadsticks are lighter due to the modified starch, however, it’s all a matter of your dietary preferences and pocket book. Schar’s are definitely more convenient. Make your own choice. In the meantime, here is the recipe I developed:

Super Crunchy Gluten Free Bread Sticks Recipe


Yield: Makes 28 9-inch gluten free bread sticks

Super Crunchy Gluten Free Bread Sticks Recipe

Crunchy gluten free bread sticks for your soups, chili, and appetizers.


  • 3/4 cup water, heated to 110 - 115°F
  • 3/4 teaspoon light corn syrup (or brown rice syrup)
  • 1/2 teaspoon granulated sugar
  • 1-1/8 teaspoon instant yeast
  • 1/2 cup + 3 tablespoons white or brown rice flour
  • 1/2 cup + 3 tablespoons potato starch, plus more for dusting
  • 1/2 cup cornstarch
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon  salt
  • 1/16 teaspoon baking soda
  • 1 Tablespoon sesame seeds (optional)
  • 1-1/2 teaspoon olive oil, for coating pan
  • Gluten-free oil, in spray-form


  1. Line two baking sheets with parchment paper and set them aside.
  2. Combine the water, corn syrup or brown rice syrup, sugar, and yeast in a cup. Set aside for about 5 minutes or until it becomes a little foamy on top.
  3. In a large mixing bowl, add potato starch, white rice flour, cornstarch, baking soda, and salt; and beat on medium speed until combined.
  4. Pour in the yeast mixture and beat the dough until smooth.
  5. Oil a large bowl and your hands. Shape the dough into a ball and add it to the oiled bowl. Cover bowl and allow it to rise at about 80°F for about 1 hour.
  6. Prior to the end of the rising period, preheat your oven to 300°F.
  7. Sprinkle a rolling surface with potato starch. Place the dough on the surface, dust the top with potato starch, and shape it into a rectangle. Roll it out to either a square or rectangle. (Just be sure one side is not longer than the length or width of your baking sheet.)
  8. Using a pastry roller/cutter, pizza rolling cutter, or knife, slice the dough into strips, about 1/4-inch wide.
  9. Gently roll one strip into a ball. Using your finger, create a well in the center. Drop just one drip of water into the well and knead gently. (You don't ever want to mash the risen dough completely.) Roll the dough out into a short log, about 2 inches long. If using sesame seeds, roll it into the sesame seeds until it is about 4 inches long. Then transfer it to the prepared baking sheet and roll it out even longer, to about 8 or 9-inches. Repeat this process with the remaining strips of dough. Space the dough at least 1-inch apart.
  10. Bake your gluten free bread sticks for 35 minutes, turn them over, and lower the oven to 275°F. Bake for an additional 15 minutes.
  11. Using can spray olive oil, spray the tops of the bread sticks and change oven to Broil. Broil the bread sticks for about 90 seconds, turn them over, and broil the other side for about 90 seconds.
  12. Transfer the bread sticks to wire racks to cool completely. Either store them in a paper bag or an air-tight container.


The raw dough is rolled to the width of a pencil. One tip that makes rolling these skinny bread sticks easier to roll is to roll them on silicone baking mats. The mats stay still while rolling, but more importantly they create friction while rolling in the sesame seeds, which is really needed.

This recipe takes about 2 hours to make and bake.

4 Replies to “Super Crunchy Gluten Free Bread Sticks Recipe (Breadsticks)”

  1. Good day, I need help please. I have Fibromayalgia and started with new treatment.

    I have been told that I may not eat any of the following ingredients again:
    Yeast, corn, wheat, dairy products, tomatoes, potato, egg fruit, peppers and the only meat I can eat is lamb, free range chicken and game.

    I don’t even know where to start!

    Please help with anything.

    Many thanks from the sunny South Africa

    1. Hi Michele,

      I understand what you are going through as I have several food allergies. Unfortunately, you have to suddenly remove these from your diet, while mine were gradually omitted.

      I suggest you first visit the gluten-free vegan category at Majority of the recipes on this site is free of tomatoes except for a handful or so. Recipes calling for potato starch or cornstarch usually can be substituted for about 3 parts tapioca flour and 1 part whatever flour is called for in the recipe such as rice, millet, sorghum flour, etc.

      I am assuming by “egg fruit” you meant “egg, fruit” separately. If you look through the egg-free and dairy-free recipes at you’ll find many recipes that you can tolerate.

      While I still not have gotten back to my experiment for a yeast-free gluten-free bread recipe, I do have a recipe for yeast-free flatbread that is pretty good, especially when freshly baked. Here’s the link to it: It is also egg-free and dairy-free. The only problem you will have is with potato in this recipe. Substitute the potato starch with tapioca flour/starch. The main problem will be with the small amount of cornstarch in the baking powder. Featherweight brand is corn-free, but contains potato starch. Most other brands contain cornstarch. I would just substitute the 1 1/2 teaspoons of baking powder for 1/2 teaspoon baking soda, and skip the salt in the recipe.

      By the way, you’ll probably appreciate this recipe for tomato-free barbecue sauce: It’s my all-time fave. Just be sure to make a huge batch so that you don’t have to go through the labor often.

      Be mindful on how many new grains you add to your diet. It is always best to add one new food in any given 4 day period so that you note whether any symptoms pop up.

      I hope this helps you on your new diet journey. Continue to ask questions as needed on each recipe page that your question relates to.

      Good luck!

    1. Molly, brown rice syrup is a great substitute for corn syrup. Agave is too soft. It is similar to honey. Honey and agave soften baked goods, though it helps them brown. In this recipe you want to use ingredients with crisping qualities such as baking soda, corn syrup/brown rice syrup, and cornstarch. However, if you are corn intolerant, you can substitute potato starch for cornstarch. Potato starch is second in line for its crisping qualities.


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