In a small cup or bowl, mix ⅓ cup hot water and the flaxseed meal. Let rest for 5 minutes until the mixture thickens.
Whisk together the almond flour, tapioca flour, arrowroot flour, psyllium husk powder, coconut flour, baking powder, garlic powder and salt.
Stir in the flaxseed mixture, olive oil, ½ cup warm water and stir until well combined. Let the dough rest for 10 minutes to hydrate. Then, add in the rosemary leaves and whole flaxseed.
Preheat the oven to 375 and line two baking sheets with parchment paper.
Roll out the dough into a rectangle ¼ inch thick and cut into ½ inch strips. Twist the strips a few times and lay onto a baking sheet. (If the dough is too dry and crumbly, add more warm water and give it a few minutes to soak through.)
Bake for 15 minutes, flip each breadstick, and bake for 10 minutes more.
Let cool and enjoy with a few tablespoons of olive oil sprinkled with dried rosemary leaves.