Gluten Free Pocky Recipe Easy

As one of my favourite after school treats, I knew I had to make a gluten free versions! This one uses white rice flour, potato starch, tapioca starch, and corn flour to make crisp biscuit sticks that bake quickly and dry out in the warm oven.

Ingredients

For the biscuit sticks

• 50g white rice flour

• 35g potato starch

• 10g tapioca starch

• 10g corn flour

• 25g caster sugar

• 25g vegetable oil

• 75ml milk

• Pinch of salt

  
  

Optional coating ideas

These are not needed for the base recipe, but they make the sticks feel more like classic Pocky.

• Melted milk chocolate

• Melted dark chocolate

• Melted white chocolate

• Finely chopped nuts

• Gluten free sprinkles

• Crushed freeze-dried strawberries

• Desiccated coconut

  
  

Method

1. Preheat the oven to 150°C. Line a baking tray with baking paper. Make sure the paper sits flat so the piped strips bake evenly.

   
   

2. Mix the dry ingredients. Add the white rice flour, potato starch, tapioca starch, corn flour, caster sugar, and salt to a bowl. Stir well to combine. This helps spread the starches evenly through the dough.

   
   

3. Add the wet ingredients. Pour in the vegetable oil and milk. Mix until you have a smooth, pipeable dough. It should be soft enough to squeeze through a piping bag, but not so runny that it spreads into puddles.

   
   

4. Fill the piping bag. Spoon the mixture into a piping bag fitted with a small round nozzle, or use a piping bag with a small snip at the end. Twist the top of the bag to push the dough down and remove any large air pockets.

   
   

5. Pipe the biscuit sticks. Pipe long, thin strips onto the lined baking tray. Leave a little space between each one. Try to keep the pressure steady so the sticks are even from end to end.

   
   

6. Bake until lightly golden. Bake at 150°C for 8 to 11 minutes, or until the sticks look lightly golden. Keep an eye on them near the end, as thin pieces can brown quickly.

   
   

7. Remove the tray and turn off the oven. Take the tray out of the oven. Turn the oven off. Leave the sticks on the tray for 10 minutes while the oven cools slightly.

   
   

8. Dry the sticks in the warm oven. After 10 minutes, put the tray back into the turned-off oven. Leave the sticks inside for a further 20 minutes. This helps dry them out and gives them a better crunch.

   
   

9. Cool completely. Transfer the sticks to a wire rack and let them cool fully before eating or coating. They become firmer as they cool.

   
   

10. Add a coating if you like. Dip each cooled stick into melted chocolate, leaving one end plain to hold. Add sprinkles, nuts, coconut, or crushed freeze-dried fruit before the chocolate sets.

How to store homemade gluten free Pocky

Store the cooled sticks in an airtight container at room temperature. If they are uncoated, they should stay crisp for a few days, especially if the container seals well.

Chocolate-coated sticks are best once the chocolate has fully set. If your kitchen is warm, set them in the fridge for a short time, then move them back to an airtight container. Avoid leaving them uncovered, as gluten free biscuits can soften if they absorb moisture from the air.