This recipe makes soft, tender gluten-free Weight Watchers-style breadsticks using a simple “2-ingredient” dough base adapted for gluten-free baking. The dough combines a gluten-free all-purpose flour blend with baking powder, salt, and Greek-style plain yogurt to create breadsticks that have a yeasty flavor and a pillowy texture without yeast.
Why we love these gluten-free Weight Watchers breadsticks
If you’re looking for a quick, reliable gluten-free bread that tastes like yeast bread but skips the yeast, these breadsticks are an excellent choice. This recipe builds on the popular “2-ingredient” dough method — traditionally made with self-rising flour and nonfat Greek-style yogurt — but has been adjusted for gluten-free flour blends so the texture and rise are consistent.
The yogurt gives the dough a pleasant tang that mimics the flavor profile of yeasted breads, and once balanced for gluten-free flours, the result is tender, soft breadsticks that are easy to make when you want fresh bread fast.
These breadsticks are a handy recipe to keep in your repertoire: they’re fast to mix, tolerant of small mistakes, and satisfying to eat warm right out of the oven.
For a richer finish, I brush each breadstick with a little melted butter and garlic salt after baking. That step is optional and not WW-friendly if you are counting points, but it brings the flavor closer to classic restaurant-style breadsticks.
Tips for working with this “2-ingredient” dough
The dough is forgiving but benefits from a few simple handling tips. After combining the dry ingredients with the yogurt and egg whites, knead briefly with clean hands to bring the dough together and smooth it a bit. Raw dough may look slightly cracked or uneven — that’s normal for this style of dough, especially when using gluten-free flours.
When shaping, cracks sometimes form as you roll the rounds into cylinders. Pinch any cracks closed and continue shaping; avoid adding excessive flour while shaping because too much extra flour will produce a drier, tougher finished breadstick.
The dough doesn’t require much extra flour to handle. Aim for a lightly floured surface and keep shaping quick and confident for best results.
The optional garlic-butter glaze is just two tablespoons of melted butter mixed with a little garlic salt — enough to brush over eight breadsticks. If you prefer to keep this strictly WW-friendly, omit the butter. The breadsticks will still be tasty, though the glaze does add a restaurant-style finish.
Ingredients and substitutions
Because this dough uses very few ingredients, substitutions change the final texture noticeably. Here are reliable options and considerations:
Flour: Use a reliable all-purpose gluten-free flour blend. The recipe author used Better Batter; if your blend contains xanthan gum, omit the additional xanthan listed in the ingredient list.
Dairy-free: Nondairy plain yogurts (for example, soy- or coconut-based plain yogurts) have been used successfully in similar WW-style recipes. If you plan to use non-dairy yogurt, choose one with a thick, Greek-style consistency for best structure and tang. Results can vary by brand.
Egg-free: Egg whites give structure and lift. The author tested the dough using water instead of egg whites and found the rolls were drier because they needed longer baking to cook through. If you need an egg-free version, aquafaba (the liquid from canned chickpeas) is a reasonable substitute to try, but avoid replacing egg whites with plain water.
Butter: The melted butter brushed on top is optional. For a dairy-free option, use a plant-based buttery spread (such as Earth Balance) or skip it entirely.
Sugar: A small amount of granulated sugar — about 1 teaspoon — helps balance the tang of the yogurt without making the breadsticks sweet. This is optional but recommended for a more rounded flavor.
WW Points: When calculated using the Better Batter blend and omitting melted butter, each breadstick is a bit over 3 SmartPoints. If you are flexible with points or not tracking closely, adding the optional butter improves flavor.
Gluten Free Weight Watchers Breadsticks
Ingredients
- 2 cups (280 g) all purpose gluten free flour blend, plus more for sprinkling (choose a blend suitable for yeast-style breads)
- 1 teaspoon xanthan gum, (omit if your blend already contains it)
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar, (optional)
- 1 ½ cups (340 g) nonfat Greek-style plain yogurt
- 2 (50 g) egg whites
- 2 tablespoons (28 g) unsalted butter, melted (optional)
- 1 teaspoon garlic salt, (optional)
Instructions
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Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
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Whisk the flour blend, xanthan gum (if using), baking powder, salt, and optional sugar together in a large bowl.
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Add the yogurt and egg whites and stir until the dough begins to hold together.
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Knead the dough briefly with clean hands until it comes together.
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Turn the dough onto a very lightly floured surface and knead a few times to smooth it.
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Divide the dough into 8 equal pieces (each a bit more than 3 ounces). Shape each portion into a ball, then roll into a cylinder, tapering the ends.
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Pinch closed any cracks that form during shaping, and place the shaped sticks about 2 inches apart on the prepared sheet.
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Mix the optional melted butter and garlic salt in a small bowl. Brush the mixture over the breadsticks if desired.
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Bake in the center of the oven until the breadsticks are puffed, lightly golden, and firm to the touch, about 25 minutes.
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Allow to cool briefly on the baking sheet, then serve warm.
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Store leftovers in a sealed container at room temperature for up to 2 days (add a moistened paper towel to help preserve moisture), or freeze for longer storage.
Video
Nutrition information is automatically calculated and should be used as an approximation.
