Ingredients
1/2
cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/2
teaspoon xanthan gum
1/2
teaspoon dried rosemary leaves, crushed
1/4
teaspoon salt
1/2
cup water
1/4
cup butter
1
small clove garlic, finely chopped
2
eggs
2
teaspoons poppy seed
Preparation
Heat oven to 400°F. In small bowl, stir together flour blend, xanthan gum, rosemary and salt; set aside.
In 2-quart saucepan, heat water, butter and garlic to rolling boil. Stir in flour blend mixture. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat; cool 5 minutes. Beat in 1 egg at a time, beating with spoon until smooth.
Place dough in heavy-duty resealable food-storage plastic bag; clip 1/2 inch from one corner. Twist bag together at top; with hands, force dough through hole, and pipe into thin 8-inch strips onto ungreased cookie sheet. Sprinkle with poppy seed.
Bake 20 to 25 minutes or until puffed, bottoms are golden and tops are dry. Remove from pan to cooling rack. Serve warm.
