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.
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 these 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?
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, the first two recipes I thought to start with are my Softest Gluten Free Rolls ever and my Fabulous Gluten Free Italian Bread.
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.
What I decided to do is combine the two best recipes and create one ultimate recipe for gluten free bread dough. Using the tangzhong in the Italian bread was EXACTLY what was needed to make these the most incredible, soft and light breadsticks!!
THE LIST OF INGREDIENTS AND ANY SUBSTITUTIONS
- 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 guarantee you’ll get the best results. For dairy free, substitute pea protein for the whey protein isolate.
- Whole milk — you can substitute a non-dairy milk, such as almond or coconut.
- Yeast — for gluten free breads, I always find the best yeast to be instant or fast acting.
- Sugar — just a small amount of sugar to feed the yeast.
- Salt — for flavor and also to help the dough rise.
- Butter — substitute coconut oil or a neutral oil, such as canola. This may change the consistency of the dough to slightly looser.
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 small 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.
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!
Gluten Free Olive Garden Style Breadsticks
- 3 cups plus 3 tbsp (453 g) Kim's gluten free bread flour blend, divided
- 2 tbsp plus 1 tsp (29 g) granulated sugar
- 2 tsp kosher salt
- 2 tsp rapid rise (instant) yeast
- 2 cups (480 ml) whole milk, divided
- 4 tbsp (half stick or 56 g) butter, melted
- 3 tbsp (42 g) butter, melted
- ½ tsp garlic powder
- Measure flour in bowl of stand mixer. Remove 3 tbsp and place into small saucepan, along with ½ cup (120 ml) of the milk. Over medium low heat, whisk until mixture thickens into a heavy paste, about 2-3 minutes. Remove from heat and set aside.
- Add sugar, salt, and yeast to the rest of the flour in the mixer bowl and whisk. Using dough hook, turn mixer on low and add tangzhong (flour/milk paste) followed by the rest of the milk and melted butter.
- Turn mixer on medium high and knead dough for about 5 minutes.
- Cover bowl with plastic wrap and place in warm, draft-free area to proof (rise) for 1-2 hours, or until doubled or even tripled in volume. Place bowl in refrigerator for at least 3 hours or 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 oven to 425°. Open oven door and throw 2-3 ice cubes in bottom of oven and close door. Add baking sheet(s) of breadsticks and bake for 10 minutes.
- While breadsticks are baking, combine topping ingredients in small bowl.
- Remove from oven and immediately brush with butter/garlic mixture and allow to cool slightly before serving warm or at room temperature.
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