Instructions

1. In a small bowl, activate the yeast by combining warm water (around 110°F) with the active dry yeast. Let it sit for 5-7 minutes until the mixture becomes frothy and bubbling, indicating the yeast is alive and active.
2. In a large mixing bowl, combine the gluten free all-purpose flour, salt, garlic powder, onion powder, and dried Italian herbs. Whisk the dry ingredients together to ensure even distribution of seasonings.
3. Create a well in the center of the dry ingredients and pour in the activated yeast mixture and olive oil. Mix with a wooden spoon or spatula until a soft, slightly sticky dough forms.
4. Knead the dough gently for 2-3 minutes in the bowl, ensuring all ingredients are well incorporated. The dough should be smooth and slightly elastic.
5. Cover the bowl with a clean kitchen towel and let the dough rest in a warm, draft-free area for 10 minutes to allow the gluten-free flour to hydrate.
6. Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
7. Lightly oil your hands to prevent sticking, then divide the dough into 12 equal portions. Roll each portion between your palms to create long, thin breadstick shapes.
8. Place the breadsticks on the prepared baking sheet, leaving a small space between each stick. Optional: Brush with additional olive oil and sprinkle with extra dried herbs or grated Parmesan cheese.
9. Bake in the preheated oven for 12-15 minutes, or until the breadsticks are golden brown and crisp on the outside.
10. Remove from the oven and let cool on a wire rack for 5 minutes. The breadsticks will continue to crisp up as they cool.
11. Serve warm as a side dish, appetizer, or with your favorite dipping sauce. Store any leftovers in an airtight container at room temperature for up to 2 days.