200 g Bakers' Magic Gluten free flour

1/4 tsp Salt

20 g Oil

15 g Caster sugar

1 tsp Yeast

1 Egg

110 g Milk (can be water)

1 tsp Dried yeast

Extra Bakers' Magic Gluten free flour for flouring worksurface.



Herbs, finely grated cheese, finely cut olives, sesame seeds etc.


Stand mixer - can also be mixed by hand

Mix together the milk, egg, yeast & oil. Let sit for 5 mins before adding in the dry ingredients. 

Mix together the Bakers' Magic Gluten free flour, sugar & salt in another bowl. Optional extras - add in herbs etc. at this point.

Put the flour combo into the mixing bowl. Mix on low/medium until it is uniform. 

The dough will be really tacky. 

Cover & refrigerate for 30 mins - alternatively flatten out the dough, wrap it & put it in the freezer for ~10 mins. 

Use some of the extra Bakers' Magic Gluten free flour to lightly flour a clean work surface. 

Transfer the dough to the floured surface.

Knead the dough. Kneading the dough helps with the flexibility. Divide the dough into 16 equal portions (~25 g).

Roll out each dough portion to make a snake ~25 cm long, transfer to a tray lined with baking paper. 

Prove in a warm, moist spot for 20 - 30 mins.

Bake at 170 C for 15 mins. Turn oven down to 100 C & leave bread sticks in the oven to dry out. The time needed to dry the bread sticks will depend on how thick the bread sticks are. 

Allow to cool before storing in an airtight container. 

Simply enjoy!