Gluten-Free Vegan Bread Sticks

James has been making the most delicious filled bread sticks with my no-knead bread of late, and today he decided to try making them with gluten-free flour since we’re going to our friend Jane’s home this evening, and she follows a gluten-free diet.

The original recipe calls for two kinds of spelt flour, but I’ve never had much luck with spelt flour, and, indeed, the recipe appears to be quite forgiving because, as I mentioned, James has been using my shaggy dough–both whole wheat and white–with great success. Oh man–these little flavour sticks are the serious bomb-diggity!


I adapted the recipe by using 500 grams of cup-for-cup gluten-free flour and including some psyllium husk for binding purposes.

2 cups (500 grams) Bob’s Red Mill gluten-free all purpose flour

2.25 tsp yeast

2.25 tsp salt

2 TBS olive oil

2 TBS psyllium husk

1.5 cups warm water


Let the dough sit in a warm spot for a couple of hours until it doubles in size.

Next, put the dough onto a floured surface (make sure to remember to use gluten-free flour for this step!), and divide into three equal parts:


Roll out each piece into a rectangle and spread with your topping of choice. We filled these with sun-dried tomato pesto, basil pesto, and a quick tapenade (basically kalamata olives, green olives, and olive oil blended roughly). The first two are also sprinkled with vegan parmesan.


Holy crap! Someone needs to put away all those clean dishes in the background!!!

Oh, jeez, that last picture looks like the fake barf you can buy in joke stores.

Next, fold over the dough like this:

Roll it a bit thinner and slice off thin strips:

Twist the strips. This is a bit tricky with the gluten-free dough because it tends to come apart a bit. Be gentle!!

Pop them onto a baking sheet lined with parchment paper and bake in a preheated oven at 480 degrees for 14 or 15 minutes.

They turned out VERY well–not as chewy as the regular dough, but very nice. The best are definitely the tapenade ones, a topping which had quite a bit more oil than the others.


And here they are all ready for the dinner party we’re attending this evening!

And our dinner was lovely…and Jane made a wonderful meal AND this amazing dessert!


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