In a small mixing bowl mix the yeast, flour and water until combined. Cover tightly with plastic wrap and preferably let sit overnight in the fridge to allow the yeast to slowly work its magic. If there are time constraints, make the starter with warmed water (110 degrees) and cover, letting it rise for at least 30 minutes.

Mix the starches, Metamucil, xanthan gum, potato flakes, garlic powder and salt in bowl of standing mixer fitted with the paddle attachment. Mix water, olive oil, honey, and starter together, preferably in a large liquid measuring cup. Turn machine to low and slowly add liquid. Mix for one minute. It will be the consistency of a very thick cake batter.

Cover the mixer bowl with saran wrap and let rest for 5 to 10 minutes. The purpose here is not for the dough to rise, but to allow the liquids to be fully absorbed by the starches and make the dough more manageable to handle/shape.

Again with the paddle attachment, mix on low to medium setting (4 on Kitchen Aid) for 2 to 3 minutes, pausing the mixing halfway to scrape the dough off the sides of the bowl. You are incorporating air into the dough which the gas from the yeast will expand, allowing for a lovely rise. As the dough mixes, it will get a little stretchy, but still stick to the sides of the bowl.

Preheat oven to 450 degrees. Line baking sheet with parchment paper. Turn dough onto clean, lightly starched work surface and divide in half. Roll each has into a 9 x 5 inch rectangle.

Turn dough onto clean, lightly starched work surface and divide in half. Roll each has into a 9 x 5 inch rectangle. Combine the garlic and melted butter. Brush over each rectangle. Sprinkle with the herbs. Flip and repeat on other side. With a pizza cutter, cut the dough into 9 one inch wide sticks. Separate the sticks leaving 2 inches between and place on prepared baking sheet. Loosely cover with saran wrap and let rise for 20 to 30 minutes in a warm place.

Bake for 15 minutes. Add remaining garlic butter to breadsticks and bake another 5 minutes.