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Steps
1
Heat oven to 400°F. In small bowl, stir together flour blend, xanthan gum, rosemary and salt; set aside.
2
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.
3
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.
4
Bake 20 to 25 minutes or until puffed, bottoms are golden and tops are dry. Remove from pan to cooling rack. Serve warm.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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