Gluten-Free Garlic Herb Breadsticks

• Vegetarian
• Gluten free

• Produce

  • 1 small clove Garlic
  • 1/2 tsp Rosemary, dried leaves

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup Betty crocker all-purpose gluten free rice flour blend
  • 2 tsp Poppy seed
  • 1/4 tsp Salt
  • 1/2 tsp Xanthan gum

• Dairy

  • 1/4 cup Butter

• Liquids

  • 1/2 cup Water

Found on bettycrocker.com

Description

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

Directions

• 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.

Nutrition