In a small bowl or glass measuring cup, whisk the water and yeast until the yeast dissolves. Let stand for 10 minutes.

In a large bowl of a stand mixer fitted with the dough hook, combine the garbanzo bean flour, almond meal/flour, flaxseeds, and kosher salt. Add the melted butter, and stir to combine. Add the yeast mixture and mix on medium for 5 minutes, scraping down the sides of the bowl, until all the ingredients are mixed and a loose ball of dough forms. (You may need to add up to 1/2 cup more garbanzo flour) See photos.

Cover the bowl with plastic wrap and let stand in a arm place for about 1 hour, or until the dough increases in size ( it will not double like traditional dough).

Preheat oven to 350 degrees F. Line two baking sheets with parchment or silpat, silicon baking sheets.

In a small bowl, lightly beat the egg, water, baking soda.

Lightly coat a work surface with oil. Turn the dough onto the work surface and knead a few times to bring the dough together. Divide into 24 pieces, and roll each piece into a ball.

Roll each ball into a 5"-6" bread sticks. Brush each bread stick with egg wash and sprinkle with coarse sea salt and caraway seeds.