Gluten-Free Breadsticks inspired by olive garden

Back in the day, before I was exposed to real food. I used to love Olive Garden to eat their soup,salad and breadsticks. No, it wasn't gourmet. It was just simple comfort food for someone on a budget. The breadsticks were perfect when dipped in the alfredo sauce. SO fattening. But SO good. Tonight I am attempting to make a gluten free version of them so my daughter can once again feel that comfort. It is Olive Garden night here at the Silbaugh house. I am using the gluten-free better batter flour to make the breadsticks. I also made a side of my alfredo sauce to dip them in. Not bad!

Here was my process:
For the Dough:
3 cups water
1 package active dry yeast
4 1/4 cups better batter all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt

For the Topping:
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano

Directions
Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes.
Add the flour, butter, sugar, fine salt and 3 cups warm water; mix with the whisk attachment (you do this with gluten free flour, usually it would be a paddle) until a slightly sticky dough forms...fully blended, About 3 minutes minutes.

Normally with gluten bread you roll it and knead it. Not with Gluten free. You only want it to rise once. I put the dough into a ziplock bag, cut a 1.5 inch hole

and squeeze out the dough into breadstick shapes. 2 inches apart on a parchment-lined baking sheet or baking stones.

 Cover with saran wrap; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt.

Bake about 25 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the garlic salt.

I served mine with some homemade zuppa toscana and a nice italian salad. Mange!

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