You will need
In a medium-sized bowl, combine all your ingredients. With your hands, knead the dough until the dry ingredients are combined. The sides of your bowl should be clean. If you really need to add extra water, only add a teaspoon at a time. Your dough should be able to be rolled without being too wet.
Cover and leave to rest for at least 30 minutes.
Onto a lightly floured surface start rolling golf ball sized pieces of dough into long bread stick shaped. We like to make ours approx. 1.5mm x 25cm.
Gently brush with oil and place on a baking tray. Continue with the remaining dough.
Sprinkle with sea salt.
Bake in a preheated oven at 190°C until desired crunch - between 15 - 25minutes
Storage:
Gluten free bread sticks are best eaten on the day of baking. Any left overs can be stored in an airtight container and then given a quick oven reheat the next day to restore their crunch