• In a large bowl, whisk together the dry ingredients, except yeast. Cut the butter ingredient into small pieces and cut into the dry ingredients with a dough paddle attachment on a stand electric mixer or a pastry blender by hand.
• In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl, mixing with the paddle attachment until fully incorporated.
• Pour in the yeast and beat an additional minute thereafter to well-integrate the yeast granules.  The batter will be very wet.

To Make Gluten Free Breadsticks:

• Dust a clean counter or baking mat with gfJules™ Flour. Dust your hands with a little more of this flour as well. Grab a chunk of the wet dough, rolling it gently in the flour into the shape you desire. Don't put too much gluten free flour on the dough, or it will be difficult to roll.
• Lay the sticks, pretzels or other shaped dough onto a parchment-lined baking sheet. Brush with olive oil and sprinkle with toppings.
• Cover with parchment and let rise in a warm location for at least 30 minutes.
• Preheat oven to 350° F (static) or 325° F (convection).
• Bake for 10-12 minutes until the tops are lightly browned and the dough has risen (8-10 minutes for convection). A toothpick inserted into the sticks should come out dry.
• Remove to cool on a wire rack; serve warm or warm on a grill to serve later.

To Make Gluten Free Dinner Rolls:

• Scoop into oiled muffin tins and smooth the tops. Fill about 2/3 full. Sprinkle with desired toppings. Cover and rise as directed above.
• Preheat oven to 350° F (static) or 325° F (convection).
• Bake for 12-15 minutes, or until set. Test for doneness with a toothpick.