No need to head out to eat and sit there staring at those around you eating those wonderful breadsticks. Gluten Free Olive Garden Style Breadsticks can be made in our own home and, ya'll, they are TO DIE FOR!!!!! Soft, garlicky, and buttery, we'll never have to do without them again.
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
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.
Increase speed to medium high and knead dough for 5 minutes.
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.
Refrigerate the dough for at least six hours, preferably overnight (the colder the dough, the easier it is to work with).
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.
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.
At the end of the rising time, preheat the oven to 425°. Throw a few ice cubes onto the bottom of the oven and bake the breadsticks for 10 minutes.
While breadsticks are baking, combine topping ingredients in small bowl.
Remove breadsticks from the oven and immediately brush with butter/garlic mixture. Allow to cool slightly before serving warm or at room temperature.
*To store leftover breadsticks, place in large gallon-sized ziploc bag and store at room temperature for 2 days. Heat slightly to warm, if desired. **To freeze, place breadsticks on flat sheet tray and flash freeze until solid. Remove from tray and place in large ziploc bag, removing as much air as possible, and freeze. This way you can remove as many breadsticks as you'd like at a time. ***To make half the breadsticks, only use half the dough and store the rest of the dough in the refrigerator well wrapped in plastic wrap until ready to use, up to 7 days. The other half of the dough may be used to make a number of breads, such as English Muffins, Italian Bread, Focaccia Bread, or Mock Rye Bread. ***DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.