Gluten Free Olive Garden Style Breadsticks (Edit recipe)

Make the Tangzhong

1. Add the flour and milk to a small saucepan and place it over medium heat. Whisk until the mixture thickens into a heavy paste, about 2-3 minutes. Remove from the heat and set aside to cool to lukewarm.

Make the Dough and Bake the Breadsticks

1. Add flour, sugar, salt, psyllium husks, and yeast to the bowl of a stand mixer and whisk. Using the dough hook, turn mixer on low and add the slightly cooled Tangzhong followed by the the milk and melted butter. Continue to combine on low until dough comes together.
2. Increase speed to medium high and knead dough for 5 minutes.
3. Cover the bowl and place in a warm, draft-free area to proof (rise) for 1-2 hours, or until doubled or even tripled in volume. A great place for rising is in an oven that's been turned on to the warm function and then turned off quickly.
4. Refrigerate the dough for at least six hours, preferably overnight (the colder the dough, the easier it is to work with).
5. Remove dough from fridge and knead on well-floured surface (using extra bread flour blend). Pinch off large golf ball-sized portions (about 2-ounces each) and roll into a log that is about 6-7 inches in length.
6. Place on parchment-lined baking sheet about 2 inches apart (you may need to use two baking sheets). Cover loosely with plastic wrap and allow to rise until doubled in size.
7. At the end of the rising time, preheat the oven to 425˚F. Throw a few ice cubes onto the bottom of the oven and bake the breadsticks for 10 minutes.
8. While breadsticks are baking, combine topping ingredients in small bowl.
9. Remove breadsticks from the oven and immediately brush with butter/garlic mixture. Allow to cool slightly before serving warm or at room temperature.