• In a large bowl, whisk together the dry ingredients. 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. Leave small pebble-size pieces throughout, so don't over-mix.
• In a smaller bowl, stir together apple cider vinegar, honey and eggs until combined. Slowly mix into to the dry ingredients. Fold in the gluten free sourdough starter.

To Make Gluten Free Breadsticks:

• Dust a clean counter or baking mat lightly with gfJules™ Flour. Dust your hands with a little more of this flour as well. Divide dough into 8 equal pieces (measure and cut with a bench scraper, as pictured). 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 onto a parchment-lined baking sheet.
• Cover with parchment and let rise in a warm location for 30 minutes - 1 hour.
• Preheat oven to 350° F (static) or 325° F (convection).
• Bake for 7-8 minutes until the tops are lightly browned and the dough has risen (may need slightly more time for static temp. bake). A toothpick inserted into the sticks should come out dry. Do not over-bake.
• Remove to cool on a wire rack.