Baking is a developing industry in Thailand, which is growing in size. The people are becoming more conscious about their health and nutrition. Moreover, foods that are convenient, with good taste, reasonably priced and superior in quality are in great demand. The effects of full-fat soybean flour and transglutaminase (TGase) on the preparation of gluten-free breadstick were studied. In addition, the changes in qualities during storage were also investigated. This work aimed to investigate the changes on qualities of gluten-free chalky rice breadstick during ambient storage using two different types of packaging materials. Chalky rice breadsticks made from 80% chalky rice flour with addition of 20% full-fat soybean flour and 0.3% TGase were packed in polypropylene bag (PP) and polystyrene bottle (PS) and then stored at ambient condition for up to 5 weeks to study the changes on qualities. During 5-week storage, water activity and moisture content significantly increased, while the hardness statistically decreased in week 4. Both breadsticks packed in PP and PS had thiobarbituric acid value higher than 2 mg malondialdehyde/kg breadstick. The sensory scores obtained were mostly between slightly like and moderately like and no remarkable changes in all sensory attributes, except for odor. Overall, based on the results of physicochemical analysis and sensory evaluation, both PP and PS packaging materials could maintain desired chalky rice breadstick up to 4 weeks. These results have demonstrated the potential for preparing the gluten-free breadstick as a stable diet for celiac disease patients and also to increase rice consumption by applying to bakery products.