This Buttery Asiago Garlic Breadsticks – Gluten Free recipe is crazy good – cheesy, buttery, garlicky… Ever wish Olive Garden would make their breadsticks Gluten Free? Look no further, you’ll never feel left out again.
Our Buttery Asiago Garlic Breadsticks – Gluten Free recipe came about during Super Bowl Sunday! Being the biggest pizza day of the year, I did what all red-blooded male adults do… Ordered pizza and made some wings!!! As I browsed the local pizza place menus, they most all offered some sort of gluten free crust, but that’s the extent of it… I thought, why not a gf calzone or breadsticks!?
Do you know the golden rule of food?
Butter and Cheese make everything better! While creating these breadsticks that was pretty much my only concern. Well… that, and plenty of garlic. Using my naan recipe for guidance, knowing that yogurt helps make fantastically soft bread, I went to work! What came out of the oven was dream! It reminded me of Little Caesar’s Crazy Bread, but actually good, and gluten-free!
Easy Steps For Making These Breadsticks:
Buttery Asiago Garlic Breadsticks – Gluten Free is incredibly easy to make and shouldn’t take you longer than about 25 minutes from start to finish (including the 18-20 minutes of baking) . Here’s a brief guide:
Step One:
Preheat your oven to 425°F.
Step Two:
Mix together your dry ingredients.
Step Three:
Mix together your yogurt, milk, and olive oil.
Step Four:
Combine the dry and liquid ingredients, add cheese and mix.
Step Five:
Smash your dough onto a parchment lined baking sheet (1/4 sheet), lather with melted butter and crushed garlic.
Step Six:
Bake for 5 minutes at 425°, then reduce the heat to 375° for 11 to 13 minutes.
Step Seven:
Remove from the oven and layer on dried parsley and grated parmesan.
Step Eight:
Eat it before everyone else does!!!!!
See how easy it is to make Buttery Asiago Garlic Breadsticks – Gluten Free? I’m selfishly thinking about teaching Oliver, my preschooler, to make this so I can have more.
What’s with the heat adjustment for Buttery Asiago Garlic Breadsticks – Gluten Free?
I discussed this heavily in my prior post, Scrumptious Blueberry Lemon Muffins-Gluten Free. It’s all about the baking powder. Your double action baking powder will rise initially while in dough form due to contact with liquids, but it’s the second action that’s most important.
The second action happens with heat activation. You want your baking powder to perform its second action of creating carbon dioxide bubbles while the dough is still pliable. If you place the dough in a 350°-375°F oven it’ll still rise, but not as drastically as with a hotter oven. By the time the baking powder activates, your dough has already started to cook, blocking the carbon dioxide from forming nice air pockets in the bread.
Why Add Yogurt to Buttery Asiago Garlic Breadsticks – Gluten Free?
As you’ll notice, yogurt is the most prevalent ingredient after flour in this recipe. More specifically Greek Yogurt. You can use regular plain yogurt, but you’ll need to reduce or quite possibly remove the additional milk from the recipe. Greek yogurt has less liquid content, so it helps keep the dough relatively thick.
The most important part of the yogurt is to add the dairy fat to your dough. By adding dairy fat, your dough ends up being incredibly soft and moist on the inside. Additionally, the acidic enzymes in the yogurt help break down the flour proteins, leading to a softer bread.
The second supposed reason, which I haven’t actually confirmed, is that it helps the dough rise. Yogurt, again being acidic, helps activate the baking powder (which is made up of baking soda, cornstarch, and cream of tartar.)
What can I do with this dough?
This Buttery Asiago Garlic Breadsticks – Gluten Free recipe can make amazing sheet pan style pizza. I would recommend following all the steps up to lathering on the butter, but instead, brush it with a little olive oil and bake it. After 15 minutes, pull the dough out, decorate it with your favorite pizza sauce and toppings, then place it back in the oven for 5-10 minutes at 400°F. I recently made a quick Hawaiian Pizza with this dough using some fresh pineapple, Nueske’s Smoked Ham, marinara, sriracha, mozzarella, and fresh oregano. It was supposed to be an appetizer, but it turned out as a delicious dinner.
Alternatively, you can use it as a quick focaccia, which I like to call “faux-caccia!” Instead of using a quarter baking sheet, use a parchment lined 8×8 pan, punch some thumb prints into the dough. Brush with olive oil, flaky salt, then add your herbs such as rosemary and/or thyme, maybe some olives and lemon slices, and bake!
Tips and Tricks to Buttery Asiago Garlic Breadsticks – Gluten Free
Bake ahead of time. You can bake the breadsticks up to a day in advance. Once the bread has cooled, cover with plastic wrap and store. Reheat in the oven at 350°F for five minutes, then slice and serve.
Try different cheeses! I like this with solely cheddar, as well. Manchego, Provolone, or Mozzarella could be great alternatives too!
As mentioned above, it makes a great crust for a sheet pan pizza!
You can double the recipe for your standard “half sheet pan.” It only took me 36 years to realize that a half sheet pan is the standard size the general public buys, where as a full sheet pan is generally used for commercial baking. If you’re looking for a solid quality non-stick baking pans, I recommend this Nordic Ware set.
Serve the pieces in butcher paper… I buy rolls of butcher paper at Home Depot. There is the fancy kind like Oklahoma Joe’s Peach Butcher Paper or the cheap giant rolls of Builder’s Paper. Either works!
Ideas To Go Along With Our Buttery Asiago Garlic Breadsticks – Gluten Free
Buttery Asiago Garlic Breadsticks – Gluten Free
Course: Appetizers, SidesCuisine: Italian, American10
Breadsticks5
minutes18
minutesEasy and delicious, this recipe for Buttery Asiago Garlic Breadsticks- Gluten Free is a keeper and so versatile.
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Ingredients
2 Cups 2 Gluten Free Flour Blend (I use King Arthur Measure for Measure)
1 Tbsp 1 Baking Powder
1 tsp 1 Xanthan Gum
1-1/2 tsp 1-1/2 Himalayan Pink Salt
1-1/4 Cup 1-1/4 Greek Yogurt
1/3 Cup 1/3 Whole Milk
1 Tbsp 1 Olive Oil
1/3 Cup 1/3 Cheddar Cheese-Shredded
1/3 Cup 1/3 Asiago Cheese- Shredded
3 Tbsp 3 Salted Butter – Melted (or unsalted)
2 tsp 2 Crushed Fresh Garlic
2 Tbsp 2 Grated Parmesan Cheese
1 tsp 1 Dried Parsley
1 tsp 1 Flaky Sea Salt
Directions
- Preheat oven to 425°F and line a quarter baking pan with parchment paper.
- In a medium sized bowl, combine Flour, Baking Powder, Xanthan Gum, Himalayan Pink Salt and mix thoroughly.
- Pour in the Greek Yogurt, Whole Milk, Olive Oil, and Cheese.
- Mix the ingredients together so the dough is homogeneous (minus of the pieces of shredded cheese)
- Flatten the dough onto the parchment lined baking pan so it fill the edges of the pan.
- Combine the Melted Butter and Garlic, then brush the mixture liberally on to the dough.
- Place in the oven at 425°F, then reduce heat after 5 minutes to 375°F.
- Bake for 16-18 minutes and remove from the heat.
- Sprinkle on the Parmesan Cheese and Dried Parsley.
- Slice, Serve, and Enjoy!
Notes
- If using Sea Salt instead of Himalayan Pink Salt, reduce the quantity to 1 tsp!
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