Cheesy Soft Breadsticks

Breadsticks to rival a restaurant’s! And they’re gluten-free! Made with Pamela’s All-Purpose Flour Artisan Blend.


    Yield: about ten 10” breadsticks

    • 1 (7 g) packet or 2¼ teaspoons active dry yeast
    • 1 cup warm water (100°)
    • 2½ cups Pamela's All-Purpose Flour Artisan Blend
    • 1½ teaspoons salt
    • 1 tablespoon granulated sugar
    • 2 eggs
    • 2 tablespoons oil
    • 1 tablespoon fresh herbs, chopped, or 1 teaspoon dried herbs (such as chives, oregano, basil or thyme)
    • 2 teaspoons fresh garlic, finely chopped
    • 1 cup shredded Parmesan/Romano cheese, divided in half
    • corn meal for dusting

    TO MAKE DOUGH: Proof yeast by sprinkling yeast on top of warm water (100°). Whisk All-Purpose Flour Artisan Blend, salt, and sugar in bowl of stand mixer. In a separate bowl, whisk eggs and oil together. Make a well in the dry ingredients and add the egg mixed with oil, and yeast with water. Then add the herbs, garlic and half the cheese. Mix on low until flour is moistened. Mix on high just until completely mixed, less than a minute.

    TO FORM BREADSTICKS: Lay a piece of parchment paper on a large rimmed sheet pan and sprinkle it with cornmeal. Set aside.

    Spray another large piece of parchment paper with non-stick spray. With oiled hands, scoop out about ½ cup dough and roll between your palms and on the sprayed parchment to form the shape of a thick rope. Sprinkle a couple of tablespoons of grated cheese onto the same parchment paper and roll the rope through the cheese, back and forth to form a longer rope, about 9 inches long and ¾ inch wide. Carefully move the dough onto the other parchment-covered pan (with the cornmeal) and roll back and forth a little in the cornmeal. Repeat for the rest of the dough.

    Cover with plastic wrap in a warm, draft-free spot or barely warm oven and let rise to double in size. (The cornmeal adds texture and also prevents the dough from sticking to the plastic wrap.)

    Preheat oven to 425° with rack in the top third of the oven, and a pizza stone (if using) placed on the rack. Place the baking sheet with the breadsticks on the rack or on top of the pizza stone for 12 to 15 minutes until lightly colored and light feeling (will bounce back when gently touched).

    NOTE: Mozzarella cheese will also work, but will result in a darker, crispier crust.

    TO MAKE SEEDED VARIETY: Reduce cheese to ½ cup in the dough, and replace the cheese using for rolling on the outside with 1 cup of variety of seeds of choice (sesame, poppyseed, caraway, flax).

    © Pamela's Products, Inc.

Customer Reviews

Based on 4 reviews

I love this recipe. I have a small child with CD and he truly dislikes the taste of any store bought GF breads (which I don't blame him!!) This recipe is so versatile, I can make the cheese sticks but I can also make a variety of fun kid shaped buns like frogs, turtles, cats and snakes since the dough is so easy to work. I have never found the dough too sticky and I do know that if you over mix dough that can happen. If you have a child who has been dissatisfied with the store bought garbage give this recipe a try; they will be thrilled!!!

p.s. this recipe freezes very well.


This recipe as a base is fantastic! I've made it a couple of times now with different cheeses and herbs. I currently have a double batch proofing in the oven for a big pizza crust. It smells amazing when it's rising, even better when it's baking, and it's irresistible when it's done. It doesn't crumble and has a moist and chewy bready texture. The first time I made it, I took the advice that it was not easy to make sticks, and made it flat in a small cookie tray. You don't need the cornmeal if you bake it on parchment. To flatten it out, I sprayed the top of the dough with olive oil cooking spray, and put plastic wrap on top to keep it from sticking to my hands while I smoothed it. It almost didn't make it to dinner time. So. Good.

Yeast bread, especially pizza crust, is the thing I missed most when I found out I couldn't have wheat anymore. I have tried countless recipes for GF breads/crusts, wasting ingredients, time, and lots of money, but this one is a winner!


I am giving these a 3.5 star rating instead of 4 stars because there was no way I could have made them into bread sticks. I don't know if I did something wrong or not. I thought I followed the recipe exactly but after I mixed everything together the dough was a sticky mess, there was no way at all I could have rolled them into anything. So instead I dusted my baking sheets with cornmeal (didn't use parchment paper) and dropped the dough onto the pans by the spoonful. I sprinkled the cheese on top and let the blobs rise for half an hour, baking as directed. Although I was unable to make bread sticks these made for the lightest fluffiest GF biscuits/rolls I've ever made or had. The rolls came off of the cornmeal dusted pans with no problem. Not sure yet how they will keep. Made 11 rolls.

Deb Paley

Amazing....soft, warm cheesy sticks!