Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper
In a medium mixing bowl whisk together almond flour, chickpea flour, vital wheat gluten, salt, oregano, garlic powder, Parmesan and instant yeast until ingredients are fully combined
In a large mixer bowl combine warm water, olive oil, honey and egg.
Add dry ingredients to wet ingredients and beat on low 30 seconds or until no dry ingredients are left in the bowl
Switch paddle attachment with a dough hook if you have one and knead or beat on high for 3 minutes
Scrap down the sides of the bowl and knead or beat on high 3 more minutes
Divide dough into 4 to 6 equal pieces and shape each piece into a log. Make sure the dough is tightly packed
Place logs onto prepared baking sheets and cover with sprayed plastic wrap
Place covered dough logs into a warm draft free place and let it rise 20 minutes
Uncover logs and reshape if needed. You want them to be close to the length and size you want the to be
Bake 10 minutes or until slightly golden
Let cool on the pan 3 minutes then transfer to a wire rack to cool completely