• In a large mixing bowl or a stand mixer, sift the Cup 4 Cup Gluten Free Flour or other gluten free flour and salt. 
• In a small bowl combine a 1/2 cup of the flour mixture, the warm water, yeast, sugar and olive oil. Stir to combine and let sit for 20 minutes until bubbly.
• Add the sourdough starter to the mixing bowl with flours, followed by the yeast mixture. Mix by hand or with a paddle attachment of a stand mixer until well combined. Cover with a towel and let rise for 2-3 hours. Dough will be soft, as another addition of flour will be added after first rise.
• After the 2-3 hours, add the 1/2 cup of brown rice flour into your dough.
• Combine well by stirring thoroughly until all of the flour is integrated in. Add up to 1/2 cup of additional brown rice flour and knead to get a smooth, pliable dough. The dough should not be sticky at this point. Gather your dough into a ball, and drizzle a bit of olive oil in the bottom of the bowl. Set the dough in the bowl, then turn over to coat the dough lightly with the oil. Then cover with a towel again and let rest for 30 minutes. 
• In the meantime, get two stone pans (Pampered Chef Bar Pans are my favorite) or cookie sheets ready. Do not grease the pans. 
• On a floured cutting board (12 x 18" size board, using gluten free flour), work the dough flattening and stretching to make a rectangle about the size of the cutting board and approximately 3/8" thick. With a sharp knife cut the dough into 1" wide strips, about 16-17 strips. 
  
• Dip each bread stick strip in the butter/oil mixture, one at a time, and twist as you place on your stone pan or cookie sheet. Leave an inch space minimum between each bread stick. When you have finished laying and twisting them on your sheets, determine what you want to top with. I usually make half with sharp cheddar cheese and half with herbs and garlic, which is what my recipe is for here.
  
• For the cheese topped, take small amounts of the finely grated cheddar cheese and press lightly into the dough all the way down. Continue for remaining bread sticks that will be cheesy bread sticks. For the others that you wish to make herb/garlic, sprinkle 1/2 - 1 teaspoon of dried oregano and basil down the bread stick, followed by a sprinkle of garlic powder or minced garlic. Top with a sprinkle of parmesan cheese down the entire bread stick. This isn't a science, just be creative and top with what you like ;)
• Let the bread sticks rise on the pan for 30 minutes to an hour. Preheat oven to 425 degrees.
• Bake for 15-20 minutes, rotating your pans to cook the bread sticks evenly or cook one pan at a time if you'd rather. 
• Remove from oven when bread sticks are golden brown and cheese is slightly browned. Enjoy while hot. But if you need to these can be reheated in the oven on 350 degrees for 12 minutes or in the  toaster oven on toast.
• But if you need to these can be reheated in the oven on 350 degrees for 12 minutes or in the  toaster oven on toast. Still yummy, even for breakfast the day after!

Topping

• Combine the melted butter and olive oil in a shallow bowl.