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Rolls & Buns · beginner

Gluten-Free Sourdough Breadsticks

Key takeaway

One pizza dough becomes breadsticks; bake time, not a new formula, chooses soft versus crisp.

Pizza-dough logs baked until you choose: soft-chewy or extra crisp. Dip in marinara.

By Andrew KittridgePizza dough logs
breadstickspizza doughsourdoughgluten freedairy freeegg free
Golden gluten-free sourdough breadsticks with herbs

Prep

25m

Ferment / rest

1h

Bake

14m

Servings

8

Difficulty

beginner

The short answer

Same pizza dough, rolled into 16 thin logs. For soft breadsticks, bake 400F for 12 minutes and brush with oil. For crisp, bake 16–18 minutes. Sprinkle garlic powder and salt before the oven. These are the weeknight side when a full pizza feels like a project. Kids eat them. Adults pretend they are not dinner.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • Thin logs bake through before the interior gums.
  • Oil is browning insurance.

Ingredients

  • 1 batchgluten-free sourdough pizza crust dough
  • 20golive oil, for brushing
  • 2ggarlic powder
  • as neededsalt and Italian herbs

Equipment

  • Sheet pan

Instructions

  1. 1

    Mix pizza dough, rest 15 minutes.

  2. 2

    Roll 16 logs on a wet counter. Arrange on parchment.

  3. 3

    Proof 40–60 minutes.

  4. 4

    Brush with oil. Season.

  5. 5

    Bake 400F for 12 minutes (soft) or 17 minutes (crisp).

  6. 6

    Cool 5 minutes. Serve with marinara.

  7. 7

    If they spread into ribbons, the dough was too wet—dust the counter with rice flour next time.

  8. 8

    Leftovers become croutons if you cube and rebake them.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories110 kcal
Protein2 g
Carbs20 g
Fat3 g
Fiber1 g
Sodium160 mg

Substitutions

Garlic powder
Everything seasoning

Storage

Crisp ones keep in a tin. Soft ones bag and rewarm.

Notes

  • A marinara with a pinch of sugar balances sourdough tang.

FAQ

Cheese breadsticks?

Add shredded cheese in the last 4 minutes.

Cinnamon sugar?

Skip garlic, brush with butter, cinnamon sugar after baking.

Need pizza dough recipe?

Use the gluten-free sourdough pizza crust quantities.

Make-ahead?

Shape, refrigerate 8 hours, bake from cold adding 2 minutes.

Too pale?

Oil on top and another 2 minutes.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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