2 cups (280 g) all purpose gluten free flour (I used Better Batter), plus more for sprinkling
1 teaspoon xanthan gum (omit if your blend already contains it)
2 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon (4 g) granulated sugar (optional)
1 1/2 cups (340 g) nonfat Greek-style plain yogurt (Fage brand seems to work best)
2 egg whites (50 g)
2 tablespoons (28 g) unsalted butter, melted (optional)
1 teaspoon garlic salt (optional)
Preheat your oven to 375°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour blend, xanthan gum, baking powder, salt, and optional sugar, and whisk to combine. Add the yogurt and egg whites, and mix until the dough begins to hold together. Knead the dough with clean hands to bring together fully.
Turn the dough out onto a very lightly floured surface and knead it with clean hands until it’s a bit smoother. Divide the dough into 8 equal portions (each a bit more than 3 ounces in weight) and roll each into a ball between your cupped palms and/or by rolling on the lightly floured surface. Using the fingers of both hands, begin to roll the round into a cylinder by pressing outward from the center (see the video in the post for a visual), tapering the dough toward each end. During shaping, pinch together any portion of the dough that appears to have separated or cracked, and then continue shaping. Place the shaped pieces of dough about 2 inches apart on the prepared baking sheet. Place the optional melted butter and the optional garlic salt in a small bowl and mix to combine. Use a pastry brush to brush each of the breadsticks with the optional mixture.
Place the baking sheet in the center of the preheated oven and bake until the breadsticks are puffed, firm to a light touch, and lightly golden brown all over, about 25 minutes. Allow the breadsticks to cool briefly on the baking sheet before serving warm. Leftovers can be sliced and stored in a sealed container at room temperature for up to 2 days (to maintain moisture, add a moistened paper towel to the bag) or sealed in a freezer-safe container for longer storage.
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