2/3rds cup of warm water
tiny pinch sugar (just enough to wake the yeast up)
1 package rapid-rise yeast
1 cup soy flour
2/3 cup vital wheat gluten
1/3 cup oat flour
extra soy flour for kneading
2 tbsp melted butter
In a medium sized bowl put the water, sugar, and yeast. Stir and let sit until it starts to foam.
Sift salt, soy flour, gluten, and oat flour into yeast mixture.
Stir and knead a bit in bowl until you have a wet dough.
Cover dough and let sit until doubled, about 45 min.
Turn dough out onto soy-floured board and knead until rubbery. Cut into 8 equal parts. Roll each chunk out into a foot-long or so rope then double back and twist it together.
Put each twist on oiled cookie sheet.
Once done smear each twist with melted butter and sprinkle with kosher salt.
Bake in 375 oven until golden brown.
They have a slightly beany taste and a slightly bouncy texture but for those not on induction and wanting a bread-like product (like my husband) they're not bad.
I don't know about the carb count, estimate for whole recipe from the sides of the packages are 12 g for soy flour + 13 g for oat flour + 16 g for gluten + 2 g for sugar = 43 divided by 8 breadsticks gives you about 5.5 or 6 grams per stick.