1 tbs active dry yeast
1/2 cup warm milk
1 cup GF flour blend w/xanthan gum (bistro blend all purpose GF flour)
1 tbs cornstarch
2 tbs Parmesan cheese, grated
1.5 tsp Italian spices (I used a variety of oregano, fennel, rosemary, lemon peel etc) ground
1 tbs olive oil
1 tsp apple cider vinegar
extra olive oil to brush on the tops of breadsticks
Preheat oven to 400°F.
Whisk yeast and warm milk together in a small bowl. Set aside for about 5 minutes. Line a large baking sheet with parchment paper or use a silpat (as shown).
In a mixer, mix the yeast mixture, flour, cornstarch, cheese, spices, 1 tbs olive oil and vinegar on low speed for about 1 minute. The dough should be well combined. Using the palms of your hands, roll out breadsticks into strips, about 1 inch wide and 6 inches long. If dough is too sticky to roll out, place dough in a pastry bag or heavy duty plastic bag (with corner cut off) and squeeze the dough out of the bag onto the sheet.
Lightly brush the tops of the breadsticks with olive-oil for a crisper top. Bake for 15 minutes or until golden brown. Let cool on a wire rack and serve with olive oil for dipping.