First of all, proof the yeast. For that, pour warm almond milk into a bowl. Add yeast and sugar and give it a gentle stir. Let the mixture sit for about 5 to 7 minutes until you see foam on the top.

Meanwhile, add Mallet flour, oat flour, tapioca starch, arrowroot starch, baking powder a ground flaxseeds, xanthan gum, and salt in a large bowl and mix well.

Add applesauce, olive oil, and activated yeast. Mix well until the mixture forms a dough. It will be soft but not sticky at all.

Once you shape the dough in a ball, place it in a bowl and cover it with a kitchen towel. Place it in a warm and dry place for at least an hour until the dough is doubled in size.

Place the dough on a floured workstation and roll it into a rectangle.

Cut the rectangle into 12 equal strips. Twist each strip like a rope and place it on a parchment-lined baking tray.

Preheat oven to 400 degrees F.

Cover the breadsticks and leave them for 20 to 30 minutes so that they rise again.

Meanwhile, melt the vegan butter in a small saucepan over medium heat, add garlic powder and salt and mix well.

Brush the garlic butter mixture all over the breadsticks

Transfer the breadsticks into the preheated oven and bake for about 20 minutes or until they turn golden brown.

Remove breadsticks and brush liberally with the remaining garlic butter mixture.