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Home » Recipes » Gluten Free Bread Recipes

Gluten Free Olive Garden Style Breadsticks

Published: Oct 29, 2021 · Modified: Oct 13, 2024 by Kim · This post may contain affiliate links · 68 Comments

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No need to be jealous of gluten eaters. We can make our own Gluten Free Olive Garden Style Breadsticks and, ya'll, they are TO DIE FOR!!!!! Soft, garlicky, and buttery, we'll never have to do without them again.

breadsticks in lined basket

I can't even remember the last time I stepped foot into an Olive Garden. I do know they have a gluten free menu, but it doesn't really impress me much. And it's missing the breadsticks, so there's that.

But we don't have to worry about that anymore because, guys, these are the REAL DEAL!!!! My daughter, who goes to Olive Garden frequently, says she can't tell the difference between ours and theirs. I'd say that's a stamp of approval, wouldn't you?

tearing apart breadstick with hands

WHERE TO START

I'm forever trying to make the absolute BEST gluten free bread and goodies I can, so when I thought to try out these breadsticks, I had a couple of recipes in mind already. My Fabulous Gluten Free Italian Bread and Best Ever Gluten Free White Sandwich Bread were the main ones in the running.

I'm torn between these two breads for good reason. They're the best of the best. Of course, my cinnamon roll dough from the Ultimate Gluten Free Cinnamon Rolls is great, too, but that's a sweet dough so it's not even in the competition. And my Gluten Free Artisan Bread is fabulous, but we needed a little bit more enrichment to make these breadsticks. Using the tangzhong from the sandwich bread in the Italian bread was EXACTLY what was needed to make these the most incredible, soft and light breadsticks!!

bitten into breadstick

THE LIST OF INGREDIENTS

  • Kim's gluten free bread flour blend -- as with all my breads, I strongly suggest you use my bread flour blend. If you don't, I can't tell you what kind of results you'll get.
  • Whole milk
  • Yeast
  • Sugar
  • Salt
  • Butter

HOW TO MAKE GLUTEN FREE BREADSTICKS

  • Make the tangzhong. Combine a very small amount of the gluten free bread flour with a small amount of the milk from the recipe in a saucepan. Whisk over medium heat until a very thick paste develops. Set aside to cool slightly.
  • In bowl of stand mixer, combine the rest of the bread flour, yeast, salt, and sugar and whisk. Add tangzhong and slowly pour in the rest of the milk and butter. Increase speed to medium high and blend for 5 minutes.
  • Remove bowl from mixer and cover with plastic wrap. Place in warm, draft-free location to rise for 1-2 hours, or until dough has at least doubled in size. Place in refrigerator for at least 3 hours or overnight.
  • Knead dough on well-floured surface (using extra bread flour). Pull off 2-ounce pieces (about the size of a large golf ball) and roll into a log about 6-7 inches long.
  • Place on parchment-lined baking sheet about 2-inches apart (you may need to use two baking sheets). Cover with plastic wrap and allow to rise for an hour, or until doubled in size.
  • Bake for 10 minutes.
  • Brush with garlic butter and serve warm.

Olive Garden Style Breadstick FAQs

Can These be Made Dairy Free?

Yes, they can, but you may need to play around with the liquid amounts. Those who have tried to modify other bread recipes to be dairy free have found success by reducing the dairy-free milk amounts by ¼ cup (60ml) or more. Dairy-free butter can be substituted for the butter in both the dough and topping.

Do I Have to Refrigerate the Dough Overnight?

It really is best to let the dough chill out in the fridge overnight. The reason is this gluten free dough shapes so much better when it's cold. Without it, the dough will be quite sticky and you'll feel the need to add a lot more extra flour that is unnecessary.

How Long Will These Breadsticks Keep?

Because of the tangzhong method in the dough, these breadsticks will stay soft much longer than the typical 1-2 days for gluten free breads. However, for longer storage I would suggest flash freezing them individually on a sheet tray and then storing them in a freezer ziptop bag with as much air as possible removed.

What to Serve with Gluten Free Breadsticks?

  • Alfredo sauce -- my Copycat Olive Garden Alfredo sauce is sooooooo good for dipping these breadsticks into. When I used to eat at Olive Garden years ago, we would always order an appetizer of alfredo sauce to go with the breadsticks.
  • Pasta -- we all know the traditional fettuccine alfredo, but I like a short noodle, such as penne or rigatoni myself. Add blackened chicken to make it blackened chicken alfredo and serve it alongside the breadsticks.
  • Spaghetti and Meatballs -- these breadsticks also go great with any pasta and sauce, and spaghetti and meatballs are one of our favorites.
  • Salad -- it's not necessary to serve any pasta with the breadsticks. Have you ever ordered just the Olive Garden salad with breadsticks and nothing else? They used to offer it (not sure if they still do) and it was a great light lunch.
breadsticks in lined basket

We don't have to miss out on these wonderful breadsticks anymore!! It takes almost no hands-on time to make these beauties and they are SO GOOD!

breadsticks in lined basket

Gluten Free Olive Garden Style Breadsticks

Kim
No need to head out to eat and sit there staring at those around you eating those wonderful breadsticks. Gluten Free Olive Garden Style Breadsticks can be made in our own home and, ya'll, they are TO DIE FOR!!!!! Soft, garlicky, and buttery, we'll never have to do without them again.
4.75 from 16 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Proof and Chill Time 10 hours hrs
Total Time 10 hours hrs 30 minutes mins
Course Appetizer, bread
Cuisine American, Italian
Servings 12 breadsticks

Ingredients
 

Tangzhong

  • 3 tbsp (26 g) Kim's gluten free bread flour blend
  • ½ cup (120 ml) milk

Dough

  • 3 cups (420 g) Kim's gluten free bread flour blend
  • 2 tbsp plus 1 teaspoon (29 g) granulated sugar
  • 2 teaspoon kosher salt
  • 2 teaspoon instant yeast
  • 1 tbsp (5 g) whole psyllium husks (or 1 ½ teaspoon psyllium husk powder)
  • 1½ cups (360 ml) milk
  • 4 tbsp (half stick or 56 g) butter, melted
  • tangzhong, cooled to lukewarm

Topping

  • 3 tbsp (42 g) butter, melted
  • ½ teaspoon garlic powder
Get Recipe Ingredients

Instructions
 

Make the Tangzhong

  • Add the flour and milk to a small saucepan and place it over medium heat. Whisk until the mixture thickens into a heavy paste, about 2-3 minutes. Remove from the heat and set aside to cool to lukewarm.

Make the Dough and Bake the Breadsticks

  • Add flour, sugar, salt, psyllium husks, and yeast to the bowl of a stand mixer and whisk. Using the dough hook, turn mixer on low and add the slightly cooled tangzhong followed by the the milk and melted butter. Continue to combine on low until dough comes together.
  • Increase speed to medium high and knead dough for 5 minutes.
  • Cover the bowl and place in a warm, draft-free area to proof (rise) for 1-2 hours, or until doubled or even tripled in volume. A great place for rising is in an oven that's been turned on to the warm function and then turned off quickly.
  • Refrigerate the dough for at least six hours, preferably overnight (the colder the dough, the easier it is to work with).
  • Remove dough from fridge and knead on well-floured surface (using extra bread flour blend). Pinch off large golf ball-sized portions (about 2-ounces each) and roll into a log that is about 6-7 inches in length.
  • Place on parchment-lined baking sheet about 2 inches apart (you may need to use two baking sheets). Cover loosely with plastic wrap and allow to rise until doubled in size.
  • At the end of the rising time, preheat the oven to 425°. Throw a few ice cubes onto the bottom of the oven and bake the breadsticks for 10 minutes.
  • While breadsticks are baking, combine topping ingredients in small bowl.
  • Remove breadsticks from the oven and immediately brush with butter/garlic mixture. Allow to cool slightly before serving warm or at room temperature.

Notes

*To store leftover breadsticks, place in large gallon-sized ziploc bag and store at room temperature for 2 days.  Heat slightly to warm, if desired.  
**To freeze, place breadsticks on flat sheet tray and flash freeze until solid.  Remove from tray and place in large ziploc bag, removing as much air as possible, and freeze.  This way you can remove as many breadsticks as you'd like at a time.  
***To make half the breadsticks, only use half the dough and store the rest of the dough in the refrigerator well wrapped in plastic wrap until ready to use, up to 7 days.  The other half of the dough may be used to make a number of breads, such as English Muffins, Italian Bread, Focaccia Bread, or Mock Rye Bread.  
***DISCLAIMER:  The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers.  My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other.  If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain.    While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe. 
Keyword breadsticks, Gluten Free
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

More Gluten Free Bread Recipes

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  • overhead shot of loaf of sourdough on round wire rack.
    Same Day Gluten Free Sourdough
  • two cheese scones stacked one on top of the other.
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  • sliced cinnamon swirl quick bread with seafoam green towel alongside.
    Gluten Free Cinnamon Swirl Bread

Comments

  1. Karin says

    May 23, 2025 at 1:49 pm

    These look delicious! If I wanted to try making it as one long loaf (like for a sub sandwich) would I roughly follow the baking time for the Italian bread loaf?

    Reply
    • Kim says

      May 28, 2025 at 12:13 pm

      Yes, I would. You might have to play around with the baking time though.

      Reply
  2. Mia says

    December 28, 2023 at 12:47 am

    Mine look nothing like this. More like mini crispy breads, lol

    Reply
  3. Amber Williams says

    December 23, 2023 at 12:19 pm

    I have used this recipe for years and I love it! Today I used the function to double the recipe and there is an error. The weight measurements do not increase from the original recipe but the volume measurements do. Thank you for all of your wonderful recipes!

    Reply
    • Kim says

      December 24, 2023 at 6:32 am

      Yes, unfortunately, because people still want the volume measurements it screws up the servings slider. The only way I could make the servings slider functional would be to remove all of the volume measurements from my recipes and switch everything to weight.

      Reply
  4. Suzanne Scheib says

    May 02, 2023 at 5:05 pm

    Hi Kim, I LOVE all of your recipes and have never been disappointed yet! I made the dough for these bread sticks yesterday, and even after a day in the fridge, it's still runny. I made the tangzough correctly (as least, I made it the same way I did for your other recpies, and it worked there...) How much exyta flour is it safe to add before the flavor or texture are damaged? I didn't use the dough hook when mixing because the dough was basically the consistency of cake batter, so there wasn't a need- could that have been the problem? I will be baking hem on Thursday, but would appreciate any insight you have !

    Reply
    • Kim says

      May 03, 2023 at 7:23 am

      Hi, Suzanne. I'm not sure exactly what went wrong, but somewhere along the way something didn't work either in the making of the bread flour or the dough. The dough should not be runny at all and it shouldn't matter whether you use the dough hook or the beater blade as both will work just fine. Were there any substitutions within the recipe (flour blend or dough)? If so, I would look there first. Whether the dough could still be salvaged, I'm not sure. If you can shape it okay without adding TOO much extra flour, I would try it and see. I hope this helps 🙂

      Reply
  5. Judy says

    December 04, 2022 at 8:39 pm

    How manybreadsticks does this recipe make?

    Reply
  6. Lorraine says

    November 06, 2022 at 12:31 pm

    Hi Kim,
    Could this dough be used for a pizza pop? I am supposing it would have to be baked , or do you think it could be deep fried? Or what do you suggest to make a pizza pop dough?

    Reply
    • Kim says

      November 08, 2022 at 7:05 pm

      I've never heard of a pizza pop. What is it exactly?

      Reply
      • Lorraine says

        November 19, 2022 at 5:58 pm

        It is a little bun that is filled with cheese and pepperoni or salami and tomatoe sauce, then deep fried.
        Also have you ever heard of cream cheese dough ? It is used for turnovers
        Filled with different things. The recipe is 1c flour , 3 C . butter and 2 , 8 oz pkgs cream cheese . I don’t know how to convert this to a GF. Dough.

  7. Elizabeth Raptis says

    August 23, 2022 at 7:02 pm

    I printed this recipe out a few months ago and that recipe contains no psyllium husk. Have you added that recently to the recipe? Mine came out beautifully as well as the pepperoni rolls! I also wanted to know if I can refrigerate the dough for more than one day. Thank you!

    Reply
    • Kim says

      September 03, 2022 at 5:52 am

      Yes, I did do an update to the recipe, adding psyllium husk, which is optional but provides better stretch to the dough and makes for easier shaping.

      Because there are no eggs in this dough, you can refrigerate it for up to five days!

      Reply
  8. Amanda Wyss says

    May 19, 2022 at 6:58 pm

    Made these exactly as directed and oh my gosh…. They SLAP. My husband has Celiac and I don’t, so I can still eat regular Olive Garden breadsticks, and no joke, these are better.
    You’ve done it again Kim. Just. Wow!

    Reply
    • Kim says

      May 24, 2022 at 6:31 am

      Awe, thanks so much, Amanda! I'm thrilled you're enjoying my recipes 🥰

      Reply
  9. Kathy Taylor says

    January 16, 2022 at 6:26 pm

    OMG!! Hubby has been gluten free for over 20 years. There have been a couple of commercial breads that have been deemed "OK" but nothing wonderful. A couple of weeks ago he wished for breadsticks. He was thinking of those crunchy hard sticks you can buy in grocery store. But, today, I made your Olive Garden breadsticks. It made his day. Absolutely grand. We feel the same about your Cinnamon Rolls, too.Thank you for all the time you have put into developing your recipes.

    Reply
    • Kim says

      January 22, 2022 at 6:21 am

      Awe, yay!! I'm thrilled you and your hubby enjoyed them (and the cinnamon rolls) 😍

      Reply
      • Kathy says

        February 14, 2022 at 6:10 pm

        So, your recipe wasn't a fluke. I've made breadsticks with half recipe and English Muffins with other half. He is so happy. We are having the breadsticks tonight for Beef Burgundy with "glutinous" company, I wonder if they will even notice?

  10. Cat says

    January 10, 2022 at 6:00 pm

    WELLLLLLL.... THIS is ANOTHER winner. I have a non GF friend spending the night tonight (yay for homeschooling where you can do week-night sleepovers) - I made these and she was asking for more. She said that they are almost better than Olive Garden. Seriously people, I cannot make this up! I have gone through the 20 cup batch of flour ALREADY and had to make MORE of the mix so I could keep going! HAHAHAHAH!!!! We are doing GF personal pizzas (with the regular pizza dough) for dinner and then doughnuts (with the GF cinnamon roll recipe) in the morning. I can't tell you how amazingly wonderful it has been to be able to make EDIBLE GF concoctions.
    With this recipe, I didn't have time to do it all the way the recipe suggested - As in - I am a lost minute kinda gal and don't end up starting early enough to let it rise, chill and then rise AGAIN.... soooooooo... I put the dough in the freezer for about 30 minutes and it was workable, Because of my lead time, I had to sacrifice the 2nd rise time. Mine collapsed due to this, but they are still AMAZING. Like AMAZING AMAZING!!!! I want to eat them all- this website is going to be BAD for my waist line.
    After YEARS of trying to bake GF- I finally feel like I can do this and do it where my daughter has REAL food - not the cruddy GF substitutes that are out there.

    Reply
    • cat says

      January 10, 2022 at 7:51 pm

      Booooo... after a few minutes sitting out they fell... follow the recipe folks - don't skip the second rise. Still super tastey

      Reply
    • Kim says

      January 22, 2022 at 6:41 am

      Awe, yay!!!!!!!!! I'm so thrilled you are enjoying baking your way through my website (and eating all your bakes)! 😍😍😍 Sorry for your waistline 😂🤣

      Reply
  11. Shara says

    November 29, 2021 at 9:54 pm

    Yes, yes, YES!!!! Will definitely make again!!

    Reply
  12. K. B. says

    November 23, 2021 at 9:21 am

    Is there anything that can be used instead of milk? We are gluten, diary, and egg free :(. These look amazing and I would love to give it a try.

    Reply
    • Kim says

      November 24, 2021 at 6:18 pm

      I'm sure dairy-free milk would work just fine 😊

      Reply
  13. Mary Mayes says

    November 22, 2021 at 11:11 am

    Major question. I am so anxious to try these. I have the ingredients already set out and just reviewing the recipe before I start. When do you add the psyllium husks? To the flour blend?

    Reply
    • Kim says

      November 22, 2021 at 12:48 pm

      Yes! I'm so sorry, Mary. I didn't realize I failed to put that in the step by step instructions. It's in there now.

      Again, I apologize.

      Reply
      • Mary Mayes says

        November 22, 2021 at 2:46 pm

        Thanks so much. I was wondering. I’ve had the dough in a warm oven for 2 hours now and just peeked. It seems a bit runny. We live in Colorado Springs with high altitude. I used your flour blend and measured by weight as directed. My yeast is well within the date to be used. I’m going to run an errand so will leave it in the oven while I’m gone. Any other ideas? Thanks.

      • Kim says

        November 23, 2021 at 6:30 am

        The dough starts out pretty soft, but once it goes into the fridge for a long duration it firms up and is able to be kneaded. But without the fridge time, it will be very sticky and fluid and not able to be kneaded and shaped properly.

      • Mary Mayes says

        November 28, 2021 at 12:05 am

        Thanks Kim for all the help! I turned the oven on 170 and let them rise on top of the stove. We had them for Thanksgiving. They flattened out when taken out of the oven and weren’t as pretty as yours, but it was nice to have a gf option for bread on the table!

  14. Mary Mayes says

    November 22, 2021 at 11:08 am

    When do you add the psyllium husks? To the flour blend?

    Reply
  15. Faye Chambers says

    November 15, 2021 at 10:41 am

    What can I use to replace the psyllium husk or powder?

    Reply
    • Kim says

      November 15, 2021 at 1:03 pm

      There is nothing that will replace psyllium husk, but you can leave it out and reduce the milk by 1/2 cup (120 ml). I originally didn't include the psyllium husk, but the dough was very sticky and hard to shape. With the addition of the psyllium husk, it makes a world of difference in being able to shape the breadsticks. You can still make a fabulous breadstick without it, but they are hard to shape so I would suggest placing the dough in the freezer for a few minutes if it becomes too sticky and hard to shape.

      Reply
  16. Susan MacKenzie says

    October 30, 2021 at 2:43 pm

    I haven't made this yet but would like to know if another starch can be substituted for potato starch, as I have to stay away from nightshades.
    Thanks in advance for letting me know!

    Reply
    • Kim says

      October 30, 2021 at 5:14 pm

      I'm honestly not sure. Maybe arrowroot or cornstarch?

      Reply
      • Lainey Nicole Gott says

        January 02, 2022 at 1:54 pm

        I tried cornstarch and in a pinch it "WORKS" but I had to add another small bit of xanthan to get the texture close. It's definitely not the same though.

  17. Rosina says

    October 30, 2021 at 12:51 pm

    Hi,
    I appreciate you sharing these gluten free receipes . I am anxious to try them. Do you know of a suitable replacement for yeast?. Any kind of yeast bothers us. Thank you

    Reply
    • Kim says

      October 30, 2021 at 5:17 pm

      The only thing that I know of to be a substitute for store bought yeast is a sourdough starter. I have a post about how to make it and use it in any of my breads. Just search sourdough on the blog and you'll find everything you need 🙂

      Reply
  18. Melissa R says

    February 14, 2021 at 10:42 pm

    These were amazing! I followed the recipe exactly and was thrilled with the results. They were soft and flavorful with a “real bread” texture that I haven’t experienced since going GF. Absolutely delicious and every bit as good as the original, if not better!

    Reply
    • Kim says

      February 19, 2021 at 7:08 am

      Awe, thank you so much, Melissa!! I really appreciate your kind words 😍

      Reply
  19. Susan Carter says

    December 16, 2020 at 4:09 pm

    Fantastic!! I made the dough up yesterday and baked some today for our clam chowder. I thought I'd gone to heaven. You're a genius!! Thank you so much for doing the research and sharing your recipes.

    Reply
    • Kim says

      December 17, 2020 at 9:16 pm

      Oh, goodness Susan! Thank you so much, and I am so glad you liked them 🙂

      Reply
  20. Sarah L says

    October 25, 2020 at 6:58 pm

    Love everything I've made ! Thank you for doing this. Quick questions, last few times I've made bread its kind of heavy and I would like it to be more airy. What am I doing wrong?

    Reply
    • Kim says

      October 27, 2020 at 7:32 am

      Hmmm, maybe you're not letting it rise long enough. Sometimes if the environment is cold, it could take hours for breads to rise properly. I always put mine in my oven that's been heated very briefly to a very low temp, so it's nice and toasty. Can you try that?

      Reply
      • Sarah says

        October 29, 2020 at 12:09 pm

        Ill give that a try today. Thank you!

  21. Cindy Giese says

    October 06, 2020 at 2:03 pm

    I love this bread dough and use it to make Stromboli for my daughter. Can the dough be frozen after it has sat in fridge overnight?

    Reply
    • Kim says

      October 07, 2020 at 7:41 am

      Yes, it can! Just wrap it in plastic wrap that's been sprayed with a little nonstick spray, and then either wrap that in foil or place it in a ziptop bag with most of the air removed. Thaw overnight in the fridge before using. It may lose a little of its rising ability, but will still be delicious 🙂

      Reply
  22. Stephanie says

    August 06, 2020 at 10:03 pm

    It’s been 3 years since I’ve been able to eat a breadstick and I was near tears when I pulled these out of the oven and took my first bite. Thank you!!! I have never been much of a baker but was tired of missing out on the foods I used to eat. That’s when I came across your recipes. I am looking forward to making bread, hamburger buns, sweet rolls, etc... These breadsticks are truly amazing! I’ve premixed the flour blends and am ready to tackle the next recipe.

    Reply
    • Kim says

      August 10, 2020 at 7:12 am

      That's awesome, Stephanie! I'm so glad they were easy enough for you to make and that you liked them!! I can't wait to hear about all the other breads you try 🙂

      Reply
  23. MAYL says

    May 03, 2020 at 3:51 am

    Hi Kim! It's me again.
    I did use your flour blend for my first round of bread sticks baking.
    I tried using this recipe again but baked it in the loaf pan. It came out amazing!! 😋😋
    My guess is for the first attempt, I may have "over-cooked" the tangzhong??Thank you for the swell recipe. Will definitely be baking again soon.

    Reply
  24. MayL says

    April 13, 2020 at 12:14 pm

    Hi Kim,

    I gave your recipe a go & the breadsticks turned out really hard; I did left the dough overnight in the fridge to ferment and the baked breadstick had a rather dense and compact texture. Don't know where I have gone wrong?

    Just wondering whether can I use this recipe but instead of shaping the dough into individual breadsticks; can I just bake it in a loaf tin like a loaf of sandwich bread?

    Thanks

    Reply
    • Kim says

      April 13, 2020 at 12:40 pm

      I'm so sorry they didn't come out! Did you use my flour blend with all the ingredients I recommend? Or did you use another store bought blend? That will make a huge difference in the texture.

      You can try to make a loaf out of it, but I've never done it so I'm just not sure if it will work or not.

      Reply
  25. Nancy says

    March 29, 2020 at 3:59 pm

    Is it possible making this bread with 1:1 baking ( gluten free) flour mix

    Reply
    • Kim says

      March 29, 2020 at 5:44 pm

      I'm really not sure, Nancy. I've only ever made any of my bread recipes with my own bread flour mix because what was on the shelves years ago didn't ever work for me. All I can say is you could try it. It doesn't hurt to try.

      Reply
  26. Mars says

    February 14, 2020 at 8:42 pm

    Turned out amazing!! Thank you:)

    Reply
    • Kim says

      February 15, 2020 at 7:11 am

      Awesome! Thank you, Mars 🙂

      Reply
  27. Michelle says

    January 26, 2020 at 10:44 am

    Hi Kim. I bought the listed flours you recommend for your gf bread flour recipe and made this dough. I massed them like your instructions suggest (grams not cups) and it is by far the best tasting gf bread recipe I’ve ever had, and I’ve tried over 10 different recipes. However, I had one problem. I followed both recipes exactly but my dough was very loose and wet. When it came time to kneed the dough it stuck to my heavily floured countertop. I used about 2 extra cups of flour to try and dry it out but in the end I formed the dough on parchment and baked it as an artisan style loaf, which came out delicious. Any tips for making the dough more manageable so it can be rolled and shaped into bread sticks?

    Reply
    • Kim says

      January 27, 2020 at 6:32 pm

      Hi, Michelle! I'm racking my brain trying to figure out why your dough would be so wet. Did you make the tangzhong at the beginning? That usually will change the texture enough to be able to roll it. It IS a wetter dough than most, but not as wet as what you're describing. And you used all the flours I recommended? I know if the rice flour is substituted for another type of rice flour, say Bob's Red Mill or rice flour from an Asian market, it will change the consistency drastically. I had a reader once use potato FLOUR and not potato STARCH and she had the exact same problem with another one of my bread recipes. Other than that, I can't think of what else would be wrong.

      Reply
      • Michelle says

        April 29, 2020 at 2:06 pm

        You're right it was the tangzhong. The first time I tried the recipe I let it cook for 2-3 minutes over med-low heat and then added it to my mixer with the rest of the ingredients. The tangzhong wasn't very thick but I didn't want to over cook it and ruin the recipe. The second time I tried the recipe I let it come to a very thick paste, between 5-6 min on med-low heat, and then added it to my mixer and it made a huge difference. Thank you for your advice!

  28. Pam V says

    September 29, 2019 at 8:56 pm

    Kim, I am in love! These breadsticks were phenomenal!!! So soft and full of flavor. Totally better than the original, and I used to love them at Olive Garden. Next I need to make their alfredo sauce for dipping. I have switched over to pea protein as well, mainly as a cost thing, and it works perfectly. Thank you!!!

    Reply
    • Kim says

      September 30, 2019 at 8:03 am

      Pam, I need to hire you to be my marketing director, haha!! As always, thanks so much for your comments!! And guess what? I'm posting my copycat recipe for Olive Garden's alfredo sauce this week!!! Stay tuned 😋

      Reply
  29. Judi Howlett says

    September 16, 2019 at 12:16 am

    I would like to try your gf bread recipes but do not own a stand mixer with a dough hook. Do you think the recipes would work if mixed and kneaded by hand?

    Reply
    • Kim says

      September 16, 2019 at 8:18 am

      You could try mixing them by hand, but it might be a pretty strenuous job. However, if you happen to have a handheld mixer I think that would work. A lot of them have dough hooks, but you could also just try to use the beaters.

      I hope this helps! I use my stand mixer on an almost daily basis, so for me it's well worth the money and has paid for itself over time.

      Reply
  30. silver says

    August 24, 2019 at 12:08 pm

    Thank you for the pea protein suggestion! I've ordered some and I can't wait to try your GF bread recipes this week!

    Reply
    • Kim says

      August 26, 2019 at 6:46 am

      I can't wait for you to try the breads! They're my favorite things I make. Please let me know how you like them 🙂

      Reply
  31. Jean Ecklund says

    August 23, 2019 at 3:18 pm

    These sound amazing! I can’t wait to try them!

    Reply
    • Kim says

      August 23, 2019 at 4:39 pm

      Thanks, Jean! You'll love them!!

      Reply
      • Carla Van Dyke says

        December 16, 2021 at 3:24 pm

        Hi Kim, the recipes I’ve tried so far have turned out great!! What recipe would you recommend if i wanted to make both sandwich bread and buns?

      • Kim says

        December 17, 2021 at 6:13 am

        I would use this one right here! Check out my sandwich bread, which is basically the same recipe, just different bake times: https://www.letthemeatgfcake.com/best-ever-gluten-free-white-sandwich-bread/ 😊

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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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