Golden on the outside and soft within, these bakery-style breadsticks are made for weeknight dinners, cozy soups, and sharing around the table. Finished with melted butter, garlic, and flaky sea salt, they're simple to make and even easier to enjoy.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends can vary considerably in weight per cup, which is why we always recommend baking by weight whenever possible.

If measuring by volume, gently scoop Rustic Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser dough.

Working the Dough. After mixing, allow the dough to rest for 15 minutes before shaping. The dough will become easier to handle as it hydrates. Because it remains soft and slightly sticky, lightly wetting your hands makes shaping effortless.

DOUGH

Makes 10–12 breadsticks

Dry Ingredients

1¼ cups (156g) Rustic Bread Flour

2 teaspoons baking powder (or ¼ teaspoon baking soda)

½–1 teaspoon garlic powder (optional)

Wet Ingredients

4 egg whites (120g)

½ cup (120g) milk

2 teaspoons apple cider vinegar

For Finishing

2–4 tablespoons melted butter

Garlic powder

Flaky sea salt

Fresh parsley (optional)

INSTRUCTIONS

1. Preheat oven to 375°F. Butter a baking sheet or line with parchment paper.
2. In a medium bowl, whisk together the milk and apple cider vinegar. Add the egg whites and whisk until smooth.
3. Add Rustic Bread Flour, baking powder, and garlic powder. Stir until combined, then allow the dough to rest for 15 minutes.
4. Using a spatula, gently fold and press the dough several times until it becomes slightly firmer.
5. Transfer the dough onto parchment paper. With damp hands, gently press into a rectangle about ½ inch thick.
6. Slice into 10–12 breadsticks before baking, or shape into ropes and twist into knots if desired.
7. Bake for 20 minutes.
8. Remove from the oven and separate the breadsticks if needed, leaving a little space between each one.
9. Brush generously with melted butter and sprinkle with garlic powder and flaky sea salt.
10. Return to the oven for 8–10 minutes, until lightly golden and the edges begin to crisp.
11. Finish with chopped parsley and serve warm alongside marinara, soup, or your favorite pasta.