Combine the melted butter, garlic powder, sea salt, and dried parsley. Set aside.
Combine all dry ingredients in a bowl and stir with a whisk to combine.
Add Greek yogurt to the dry ingredients and mix well with a fork or spoon until everything is cohesive.
Transfer the dough to a work surface dusted with tapioca starch.
Dust your hands with tapioca starch and gently shape the dough into a cohesive ball, continuing the dust the work surface as necessary so the dough does not stick.
Using a knife, cut the dough into 6 equal portions.
Roll each portion into a log shape and transfer to a parchment lined baking pan. Repeat with the remaining pieces of dough.
Brush the breadsticks with the melted butter mixture. Top each breadstick with the freshly grated Parmesan.
Bake for 20 minutes.
½ cup + 3 tbs brown rice flour
⅓ cup + 3 tbs tapioca starch
¼ cup + 1 teaspoon sorghum flour
Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more Greek yogurt or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
Feel free to mix Parmesan right into the dough so you have even cheesier breadsticks.