Gluten Free Stuffed Soft Breadsticks
These easy gluten free stuffed soft breadsticks are made to be filled with cheese, hot dogs, or anything you like!
Yield: 10 breadsticks
Equipment
- Stand mixer fitted with dough hook
Ingredients
- 4 ¼ cups (595 g) gluten free bread flour plus more for sprinkling (you must use this blend; please click thru for full details)
- 2 teaspoons (6 g) instant yeast
- 2 tablespoons (24 g) granulated sugar
- 2 teaspoons (12 g) kosher salt
- 6 tablespoons (84 g) unsalted butter at room temperature
- 1 ⅜ cups (11 fluid ounces) warm water (about 95°F)
- 10 hot dogs or cheese sticks for stuffing
Instructions
Make the bread dough.
- Place the bread flour, yeast, and sugar in the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the butter and water, and mix on low speed with the dough hook until combined.
- Raise the mixer speed to medium and knead for about 5 minutes. The dough will be quite sticky, but should be smooth and stretchy. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl.
Shape the dough.
- Line a rimmed baking sheet with unbleached parchment paper and set it aside. Turn the dough onto a lightly floured surface. Knead until smooth by scraping and folding it over on itself with a bench scraper or cake turner, sprayed lightly with cooking oil spray.
- Divide the dough into 10 pieces of equal size (each about 4 ounces). With each piece (covering the other pieces with a moist tea towel when you’re not working with them), pat into a rectangle about 1/2 inch thick, and about 6 inches long.
- Place a cheese stick (or hot dog) lengthwise on the dough, and press gently into the dough. Roll the dough tightly over the cheese stick and press the seam to seal, making sure to cinch the ends. Roll the dough back and forth on the lightly floured surface to seal the edges well, and to elongate it slightly until the dough is about 7 inches long. Place the, shaped and stuffed breadsticks on the prepared baking sheet, about 2 inches apart from one another.
Let the breadsticks rise.
- Once all of the breadsticks are shaped, cover the baking sheet with oiled plastic wrap and set in a warm, draft-free location to rise until the breadsticks are nearly doubled in size (about 1 1/2 hours, depending upon the environment).
- About 25 minutes before the dough has finished rising, remove the plastic and preheat your oven to 375°F.
Bake.
- Once the breadsticks have finished rising, remove the plastic, place the baking sheet in the center of the preheated oven and bake for 10 minutes, or until the rolls are very lightly golden brown all over.
- You can brush the rolls with melted butter and sprinkle lightly with kosher salt in the last few minutes of baking, if you like. Serve immediately.
- Any leftover breadsticks should be wrapped well and frozen as soon as they are cool. Defrost in the toaster oven before serving.
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
