·         1 Tbs. active dry yeast

·         1 cup Gluten Free Pantry French Bread and Pizza Mix

·         1 Tbs. powdered dry milk

·         1 tsp. xanthan gum

·         ½ cup grated Parmesan cheese

·         1 tsp. onion powder

·         1 tsp. unflavored gelatin powder

·         2/3 cup warm water

·         1 Tbs. olive oil

·         1 tsp. cider vinegar

·         1 large egg white, beaten to a foam

·         ½ tsp. seasoned salt

·         Vegetable spray

 

In a large bowl, combine the first seven ingredients and mix well. Combine the water, oil and vinegar and beat into the dry ingredients. Beat on high speed for 3 minutes.

Preheat the oven to 400 degrees for 5 minutes, then turn off. Spray the inside of a heavy-duty plastic bag with vegetable spray. Transfer dough to bag and cut a ½-inch opening diagonally in one corner. Line a baking sheet with parchment paper or coat a cookie sheet or breadstick pan with vegetable spray. Squeeze the dough into a ball in the corner of the bag with the cut edge. Squeeze dough into 10-12 strips about 1-inch in diameter. Brush with egg white then sprinkle with seasoned salt. Cover with tented aluminum foil and set in oven to rise for 20-30 minutes. Remove from oven and preheat to 400 degrees. Remove tent and bake 20 minutes or until golden brown. Cool completely and store in an airtight container or freeze for future use.