Gluten-Free Breadsticks & Dinner Rolls

16 Posted on October 16, 2009 - by Jules Shepard

Categories: All, Breads, Holiday, Recipes, Thanksgiving

Tags: , Allergy Friendly, Bread Sticks, Breadsticks, Dairy Free, GFCF, Gluten-Free Dinner Rolls, Vegan, Vegetarian, Yeast Bread

For all of you who have craved wonderful yeasty bread, but thought you would never get to enjoy it again, and for all of you who certainly thought making such bread sticks was out of the question, I have great news for you! These sticks are super easy to make, and the recipe is super flexible – play with the shapes, make rolls instead, top with your favorite additions like different seasoned salts, cheese, chopped nuts, seeds or other variation to accompany your meals. This will quickly become a family favorite recipe, I’m sure of it!

Breadsticks & Dinner Rolls

2 cups Jules Gluten Free™ All-Purpose Flour
3 Tbs. flaxseed meal (or use same amount of Jules Flour)
1/4 cup milk powder (dairy or non-dairy) OR almond meal
1/2 tsp. baking soda
2 tsp. baking powder, gluten-free
pinch of salt
1/4 cup shortening
1 tsp. apple cider vinegar
3 Tbs. honey or agave nectar
2 large eggs or egg substitute
1 cup vanilla yogurt (dairy or non-dairy)
2 1/4 tsp. rapid rise yeast, gluten-free (1 packet)
toppings of choice (e.g. coarse sea salt, grated cheese, sesame or poppy seeds …)

Preheat oven to 350° F (static) or 325° F (convection). In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on a stand electric mixer or a pastry cutter by hand.

In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl, mixing with the paddle attachment until fully incorporated. Pour in the yeast and beat an additional minute thereafter to well-integrate the yeast granules. The batter will be very wet.

For Breadsticks:

Dust a clean counter or baking mat with Jules Gluten Free™All Purpose Flour. Dust your hands with more of this flour as well. Grab a chunk of the wet dough, rolling it gently in the flour into the shape you desire.

Lay the sticks, pretzels or other shaped dough onto a parchment-lined baking sheet. Sprinkle with toppings. Cover and let rise in a warm location for at least 30 minutes. Bake for 10-12 minutes until the tops are lightly browned and the dough has risen. Open the oven door and allow the bread sticks to cool slowly; serve warm.

For Dinner Rolls:

Scoop into oiled muffin tins and smooth the tops. Fill about 2/3 full. Sprinkle with desired toppings. Cover and rise as directed above. Bake for 12-15 minutes, or until set. Test for doneness with a toothpick.

Yield: Approximately 1-12, depending on size.

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This entry was posted on Friday, October 16th, 2009 at 7:41 pm and is filed under All, Breads, Holiday, Recipes, Thanksgiving. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

14 Comments

We'd love to hear yours!

EC said: on February 28, 2012

I made this recipe tonight and it was a huge hit! I am the only one in my family who needs to eat GF, but everyone thought these breadsticks were great! In fact, my husband bought a fresh loaf of Italian bread to go with the soup he made for dinner, and my son ate these breadsticks instead.

I split this recipe between breadsticks and dinner rolls as suggested in the Baker’s Dozen e-recipe book and both came out great! I do not have a paddle attachment so I mixed this mostly by hand and it was not a problem at all. I did need to cook them a little longer in my oven so that they would brown, but they did not dry out or get hard.
Reply
- Jules said: on February 29, 2012
  
  Erinn – So glad you all loved them! Whenever my father comes to visit, he requests that I make these, too! They’re definitely a hit and I’m so glad you got to try them and now add them to your family favorites too!!!
  Reply
sharon harris said: on July 10, 2012

I am going to give these a try!
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- Jules said: on July 10, 2012
  
  Hope you love them, Sharon! They’re super easy, which is yet another reason to love them!
  Reply
Rosa said: on July 10, 2012

I love your flour! I just want to ask – your recipe calls for vanilla yogurt – somehow that seems odd to me as vanilla yogurt is so sweet. can I substitute with unsweetened, plain yogurt?
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- Jules said: on July 10, 2012
  
  Rosa – so glad to hear you’re loving my flour!!! Music to my ears! And to answer your question, the vanilla does make the breadsticks sweeter, which my family loves, but if you used plain instead, it will dial that sweetness back. If I’m making garlic breadsticks or putting cheese on top (savory instead) I don’t use vanilla and opt for plain. Hope that helps!
  Reply
Linda Cerqueira said: on October 16, 2012

Hi Jules!

I want to try these!!! Do you think we could sub the yogurt for sour cream!

Thanks for another great recipe!
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- Jules said: on October 16, 2012
  
  Hi Linda – yes, yogurt or sour cream should work here. Enjoy!
  Reply
Tami said: on October 16, 2012

We LOVE your flour!!! Would you please share what non-dairy powdered milk is? We have a dairy and soy allergy. Thank you!!
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- Jules said: on October 18, 2012
  
  So glad you’re loving my flour, Tami! For non-dairy powdered milk, I recommend Vance’s DairiFree — it’s potato-based, so no dairy or soy. You could also use almond meal if your family is ok with almonds. I have a post on my blog for how to make that from scratch (much cheaper than buying almond meal!). Hope that helps!
  Reply
Lois Cox said: on November 19, 2012

Can I double this recipe to produce more of the dinner rolls? I do not wish to have to repeat all of the steps to get more. We have several in our family that is either sensitive to wheat and or gluten intolerant. So I know these will be a hit, as I have already used your flour for some other baked goods and everyone loved them.
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- Jules said: on November 19, 2012
  
  Hi Lois – that’s great! So glad you’re loving my flour in your recipes! You can absolutely double or triple this recipe if your mixer is large enough. I have a 7 qt mixer and have tripled the recipe before with no problems. Enjoy!
  Reply
Cathy said: on March 22, 2013

My family LOVES these breadsticks (especially my 9 year old!). I have served them many times to non GF people and they are always a hit.
I usually make a double recipe and they are gone within a couple of days. I was thinking about making large batches of these to keep in the freezer. Any suggestions as to how it would be best to freeze them? Cook them all the way, cool and freeze or partially cook, cool and freeze like the pizza crust or ???
Thanks!
Reply
- Jules said: on March 22, 2013
  
  Hi Cathy, so glad your family loves this recipe as much as we all do! I haven’t frozen any of these yet (they all get eaten too quickly around here!), but I’d suspect that cooking them all the way (err on the under, rather than over-cooked side, though), cooling and freezing them would be the best way to go. Then quickly zap them in the microwave or reheat in the oven wrapped in a towel. Let me know how it goes!
  Reply