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After experimenting with this recipe, as printed in the NY Times, I  
finally had success today!  I doubled all of the ingredients, but  
left the water at 1 cup.  Additionally, I proofed the yeast in the  
warm water with the sugar, then added it with the vinegar and olive  
oil to the dry ingredients.  Perfection!!  Depending on how long you  
make them, you'll get between a dozen (very long) to a dozen and a  
half.  Here is the revised version.

Recipe: Risotteria's Gluten-Free Breadstick (Revised version)

1-1/4  teaspoon active dry yeast
1-1/2 cup organic brown rice flour
1 cup tapioca starch (see note)
2 tablespoon nonfat dry milk powder
1 teaspoon xanthan gum (see note)
1 teaspoon unflavored gelatin powder
1/2 teaspoon sea salt
1 tablespoon of dried herbes de Provence
1/2 teaspoon sugar
3 tablespoons extra virgin olive oil
3 tablespoons cider vinegar
Nonstick spray or vegetable oil, for greasing baking sheet and  
breadsticks
Fleur de sel or other flaky sea salt.

1. Preheat oven to 425 degrees. In a medium mixing bowl fitted with  
standard beaters (not a dough hook), rice flour, tapioca starch, dry  
milk powder, xanthan gum, gelatin powder, 1/2 teaspoon sea salt and  
herbes de Provence. Mix on low speed to blend. Put yeast in 1 cup  
warm water (105 to 110 degrees) and add sugar.  Let sit for a couple  
of minutes.  Add to dry ingrediets with olive oil and vinegar.  
Increase speed to high, and beat 6 minutes. (Dough will stay very  
soft and should not pull off sides of bowl; if necessary, add water 1  
tablespoon at a time until dough does not resist beaters.)
2. Liberally spray or oil a baking sheet, and set aside. Put dough  
into a large pastry bag with a plain round 1/2 -inch tip, and pipe  
12-18 breadsticks about 8 inches long, leaving about 2 inches in  
between. Spray or brush tops of breadsticks liberally with oil, and  
salt generously with fleur de sel.
3. Bake breadsticks 10 minutes, turn and spray or brush again with  
oil. Continue to bake until golden brown, about 10 minutes more.  
Serve warm.
Yield: 12-18 breadsticks.

Enjoy!
Jane 

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