Preheat the oven to 200C / Fan 180C / Gas Mark 6 / 392F. Line two large baking trays with parchment paper.

Add the warm water (you want it to be around 40C) to a jug then stir in the sugar, Add the yeast, stir and cover for 5-10 minutes until it forms a frothy head.

While the yeast activates, mix the psyllium husk with 3 tbsp warm water in a separate bowl to form a thick gel. Set to one side until the yeast is ready.

Add the gluten free flour, salt and xanthan gum to a large mixing bowl and stir together.

When the yeast is ready, add the mix to the dry ingredients, along with the psyllium husk gel and the olive oil. Mix together using a wooden spoon until it starts to form a sticky dough.

Use your hands to bring the dough together into a ball then leave for 5-10 minutes to hydrate.

Divide the dough into 16 equal potions, and roll each one into a ball. Then use your hands to roll it on the worktop into a long sausage, around 6-7 inches in length and around 1.25cm (0.5 inches) thick. You can use a little extra GF flour if needed but the dough should not be too stick at this stage.

Carefully lay the breadsticks onto the lined baking trays with some space in between. Leave to prove, uncovered for 10-15 minutes (they will not rise much at all).

Brush the breadsticks with olive oil and bake for 15-20 minutes (depending on the thickness) until golden brown. The outside should be crispy to the touch.

Remove from the oven and leave to cool for 15 minutes before enjoying fresh.