- 208g gluten-free all-purpose flour
- 14g honey
- 8g yeast, fresh
- 14g olive oil
- 28g butter, soft
- 236g milk
- 6g salt
- Mix all of the ingredients in the bowl of a globe mixer set with a paddle attachment.
- Allow to rest for ten minutes, and then chill until the dough is pipeable. Knock back dough until no air bubbles exist, and pipe with a #801 piping tip.
- Next, sprinkle generously with fleur de sel, and bake in a 285°F oven. The breadsticks will be done when they are light golden brown and crisp.