Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Combine warm water, active dry yeast, and sugar in a bowl. Allow to sit for 5 minutes until foamy.

Whisk together gluten free flour, xanthan gum, and salt in a large mixing bowl.

Add the foamy yeast mixture and olive oil to the dry ingredients. Stir until a soft dough forms.

Turn the dough out onto a floured surface and knead gently for 2-3 minutes.

Roll the dough into a rectangle about ¼ inch thick on the baking sheet.

Brush the dough with melted butter, then sprinkle minced garlic, garlic powder, parsley, and Parmesan cheese on top.

Score the dough into individual breadsticks with a knife.

Bake for 12 to 15 minutes until edges are golden brown.

Allow to cool for 5 minutes and then twist along the scored lines to separate.