You don’t need to envy gluten eaters — these gluten free Olive Garden style breadsticks capture the soft, garlicky, buttery experience everyone loves. Tender on the inside with a golden exterior, they bring restaurant-style breadsticks to your own kitchen without the hassle.
I rarely visit Olive Garden these days, but I remember missing their signature breadsticks on the gluten free menu. So I developed a version that recreates that familiar flavor and texture at home. The result is a soft, lightly airy breadstick with a buttery garlic finish — perfect with pasta, salad, or dipped in Alfredo sauce.
These are the real deal. My daughter, who still eats there occasionally, said she couldn’t tell the difference between these and Olive Garden’s. That’s the kind of approval that matters to me.
Where to Start
If you want consistently excellent gluten free bread, using a reliable gluten free bread flour blend makes a big difference. I adapted elements from my best gluten free bread recipes — notably the tangzhong (a cooked flour-and-milk paste) used in enriched sandwich breads — to create a dough that is soft, easily shaped, and stays tender for days. The tangzhong helps retain moisture, giving these breadsticks their characteristic chew and shelf life.
The List of Ingredients
- Kim’s gluten free bread flour blend — I recommend a reliable bread flour blend for best results.
- Whole milk
- Instant yeast
- Granulated sugar
- Kosher salt
- Butter (for dough and topping)
- Psyllium husks (whole or powdered) to improve dough structure
How to Make Gluten Free Breadsticks
- Make the tangzhong: whisk a small amount of the gluten free bread flour with part of the milk in a saucepan. Heat over medium, stirring until it becomes a thick paste. Remove from heat and let cool to lukewarm.
- In the bowl of a stand mixer, combine the remaining flour, yeast, salt, sugar, and psyllium husks. Whisk briefly to blend.
- Add the tangzhong, then slowly pour in the remaining milk and the melted butter while mixing on low with the dough hook. Mix until the dough comes together, then increase speed to medium-high and knead for about 5 minutes.
- Cover the bowl and let the dough rise in a warm, draft-free place for 1–2 hours, until it has at least doubled in size. Chill the dough in the refrigerator for at least three hours, preferably overnight — cold dough shapes much more easily.
- On a well-floured surface, knead briefly and divide the dough into 2-ounce portions (about the size of a large golf ball). Roll each piece into a 6–7 inch log.
- Place the logs on parchment-lined baking sheets about 2 inches apart. Cover loosely and proof for about an hour, until doubled.
- Preheat the oven to 425°F. For extra steam and a tender crust, place a few ice cubes on the oven floor just before baking. Bake the breadsticks for 10 minutes.
- Brush the hot breadsticks with a simple garlic butter (melted butter mixed with garlic powder) and serve warm.
Olive Garden Style Breadstick FAQs
Yes. Use a dairy-free milk and dairy-free butter substitute. You may need to reduce the liquid slightly (about 1/4 cup) when using plant milks to achieve the proper dough consistency.
Chilling the dough improves handling and shape because gluten free doughs are often sticky when warm. Refrigerate at least several hours; overnight is ideal.
Thanks to the tangzhong method, they stay soft longer than many gluten free breads. Store at room temperature in a sealed bag for up to two days, or flash-freeze individually for longer storage.
What to Serve with Gluten Free Breadsticks
- Alfredo sauce — a rich, creamy dip pairs beautifully with garlicky breadsticks.
- Pasta dishes — serve with penne, rigatoni, fettuccine Alfredo, or blackened chicken Alfredo.
- Spaghetti and meatballs — breadsticks complement classic tomato-based pasta meals.
- Salad — for a lighter meal, pair breadsticks with a big mixed salad for a satisfying lunch.
These breadsticks require minimal active time and yield a result that’s tender, flavorful, and surprisingly similar to the Olive Garden classic. With a dependable gluten free bread flour blend and the tangzhong technique, you can enjoy warm, garlicky breadsticks any night of the week.
Gluten Free Olive Garden Style Breadsticks
Ingredients
Tangzhong
- 3 tbsp (26 g) Kim’s gluten free bread flour blend
- 1/2 cup (120 ml) milk
Dough
- 3 cups (420 g) gluten free bread flour blend
- 2 tbsp + 1 tsp (29 g) granulated sugar
- 2 tsp kosher salt
- 2 tsp instant yeast
- 1 tbsp (5 g) whole psyllium husks (or 1 1/2 tsp psyllium husk powder)
- 1 1/2 cups (360 ml) milk
- 4 tbsp (56 g) butter, melted
- Tangzhong, cooled to lukewarm
Topping
- 3 tbsp (42 g) butter, melted
- 1/2 tsp garlic powder
Instructions
Make the Tangzhong
- Add the flour and milk to a small saucepan over medium heat. Whisk until it thickens into a heavy paste, about 2–3 minutes. Remove from heat and cool to lukewarm.
Make the Dough and Bake the Breadsticks
- Combine flour, sugar, salt, psyllium husks, and yeast in the mixer bowl and whisk briefly.
- With the dough hook on low, add the cooled tangzhong, then the milk and melted butter. Mix until the dough comes together.
- Increase speed to medium-high and knead for 5 minutes.
- Cover and proof in a warm, draft-free place for 1–2 hours, until doubled. Then refrigerate for at least 6 hours, preferably overnight.
- Remove chilled dough, knead briefly on a well-floured surface, and divide into 2-ounce portions. Roll into 6–7 inch logs.
- Place on parchment-lined sheets about 2 inches apart. Cover and let rise until doubled.
- Preheat oven to 425°F. Add a few ice cubes to the oven floor for steam and bake the breadsticks for 10 minutes.
- Mix melted butter and garlic powder. Brush the hot breadsticks immediately and serve warm or at room temperature.
Notes
*To store leftover breadsticks, place in a large zip-top bag and keep at room temperature for up to 2 days. Warm slightly before serving if desired.
**To freeze, flash-freeze breadsticks individually on a tray until solid. Transfer to a freezer bag, remove as much air as possible, and freeze. Reheat from frozen or thaw and warm.
***To make half the amount, divide the dough and refrigerate the unused portion well-wrapped for up to 7 days. The remaining dough can be used later for buns, focaccia, or other breads.
****Note on flour blends: This recipe was developed with a specific gluten free bread flour blend in mind. Using other blends may produce different results; adjust liquid amounts as needed to achieve the described dough consistency.