Do this easy thing or you can’t eat these Crisp Everything Breadsticks…
Satisfyingly crisp and addictive these gluten-free sticks are seasoned with the perfect amount of “everything” taste and they are CRUNCHY! Super crunchy, so much so that if you don’t roll them into very thin breadsticks you may have trouble biting into them! I learned that the hard way, so make them thin bakers! I love to have a whole jar of them in the center of the table for along with some dip and other grab and go foods. #shorts #foodvideo #breadsticks #glutenfree #grissini #dairyfreeglutenfreerecipes #easyglutenfreerecipes #glutenfreebaking #bread #everythingseasoning #dairyfree #dairyfreerecipe #glutenfreeanddairyfreerecipe

https://www.chillybakesglutenfree.com/blog/crisp-gluten-free-everything-breadsticks/

Gluten-Free Crisp Everything Breadsticks
modified from the Grissini recipe from With Spice
makes about 35 breadsticks
1 teaspoon psyllium husk powder soaked in 1/2 cup water
2 tablespoons olive oil
1 1/2 cups @Caputo** Fioreglut gluten-free flour
1 teaspoon instant yeast
1/2 teaspoon salt
1/2 cup warm water
Everything seasoning (no salt)
@maldon or other large flake salt
Preheat the oven to 325F. Combine psyllium husk with water and whisk in to prevent lumping. Let the mixture thicken into a gel.
Line a large baking tray with parchment paper and set aside.
In a large bowl, mix together flour, yeast, soaked psyllium husk, salt and water. Stir and knead into a smooth but firm ball. Continue mixing for three minutes. If dough is too dry, add a bit more water and mix until you achieve the right consistency. Cover dough with a bit of olive oil and saran wrap.Let rest for twenty minutes at room temperature. Roll dough out onto a smooth surface until dough is 1/4” thick. Spritz with water and sprinkle heavily with salt and seasoning mix. Cut dough into 1/4” wide strips. Roll each strip into a long thin cylinder. Trim to fit the tray as needed. Place strips on the baking sheet with at least an inch between them. Let rise for 30 minutes.
Bake for 25 minutes and turn the sticks to brown the other side.
Turn oven up to 450F and bake for about 5 minutes until browned. Turn over to brown the other side and cook for another 5 minutes if needed. Let cool completely before storing in an airtight container.
** This flour is certified gluten-free but not wheat-free. Please read the label to find out if it’s right for you.