Italian Garlic Breadsticks (Vegan/Gluten Free)
Cook time: 
Total time: 
  • 2 tablespoons dry active yeast
  • 1⅓ cup brown rice flour
  • 1 cup tapioca starch
  • 2 teaspoons xanthan gum
  • 2 teaspoons Italian herb seasoning
  • 1 teaspoon salt
  • 1⅓ cup unsweetened non-dairy milk (I use plain almond milk)
  • 1 teaspoon agave nectar
  • 2 teaspoons olive oil
  • 2 teaspoons apple cider vinegar
  • ----Buttery Topping----
  • 2-3 tablespoons melted vegan margarine
  • ⅛ teaspoon granulated garlic powder
  • ⅛ teaspoon dried parsley
  1. Preheat oven to 425°F.
  2. Combine dry ingredients, including yeast, in the work bowl of your mixer.
  3. Add liquid ingredients slowly and beat on medium speed for 2 minutes.
  4. If dough bounces around in the bowl too much, add about 1 tablespoon of almond milk at a time until it no longer bounces around.
  5. Prepare a baking sheet by greasing with a bit of olive oil. Use your plastic-bagged (or gloved) hands to spread the oil around evenly.
  6. Use those greased up hands to divide the dough up into 6 equal portions.
  7. Form each portion into a long breadstick that is uniform from end to end. (Don't make breadsticks that are fat in the middle and skinny on the end or they won't bake up as nice and evenly.)
  8. Place on greased baking sheet.
  9. Meanwhile, in a small bowl combine the melted vegan margarine, garlic powder and parsley flakes. Brush on the tops of each breadstick.
  10. Bake in preheated oven for 15 minutes, until nice and golden brown.
  11. Brush with any remaining garlic butter mixture once again (if desired), and serve hot.
Recipe by These Things I Love at