Using a stand mixer with paddle attachment, mix together the gluten-free flour, sugar, yeast, psyllium husk powder, baking powder, and salt on low speed until combined.

Add warm water, eggs, and olive oil. Mix on low speed to let the dough come together, about 1 minute.

Increase speed to medium and beat for 5 minutes, scraping down paddle and bowl halfway through. The batter will be slightly thick, like brownie batter.

Line a baking sheet with parchment paper and spray with nonstick cooking spray. Place a quart ziplock bag in a medium bowl and fold over sides so it’s open. Use two silicone spoons to scrape the dough into the bottom of the bag. Squeeze out excess air and close.

Snipe off a 1-inch corner of the bag so you have a makeshift piping bag. Be sure to not cut too big of a corner, or you will have large breadsticks. Pipe 6-inch long breadsticks onto the prepared baking sheet, about 2-inches apart. You may need a second baking sheet to fit all the dough.

Set the pan in a warm, draft-free place to rise for about 15 minutes while the oven preheats oven to 375°F.

Bake for 15-17 minutes, or until the bottoms are lightly browned and the internal temperature of the bread reaches 190-200°F.

While the breadsticks are baking combine the topping ingredients. Immediately brush on the topping when they come out of the oven. Serve immediately or transfer to a wire rack to cool completely before storing.

DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!