There isn’t a person who doesn’t love crisp bread with their favorite salad or delicious piece of meat. Now, you can prepare that in only 30 minutes.
- cup Gluten Free Rice Flour Blend
- tsp xanthan gum
- tsp dried rosemary leaves, crushed
- tsp salt
- cup water
- cup butter
- small clove garlic, finely chopped
- tsp poppy seed
Preheat the oven to 400°F. Combine the flour blend, xantham gum, rosemary and salt in a small bowl. Stir everything together, and set the mixture aside.
Put water, butter and garlic into a 2-quart saucepan, and heat the mixture to a boiling point. Stir it into the flour mixture. Reduce the heat to low, and keep stirring vigorously over low heat for a minute or until the mixture forms into a ball. Remove the saucepan from the heat and let it cool for 5 minutes. Beat in one egg at a time, until smooth. A fork will do fine.
Put the dough in a heavy-duty resealable plastic bag, suitable for storing food. Clip the bag half an inch from one of its corners. Twist the plastic bag together at the top. Using your hands, push the dough through the hole, and pipe it into thin 8-inch strips onto a cookie sheet. It is not necessary to grease the sheet. Sprinkle the strips with some poppy seed
Bake the strips for 20-25 minutes or until they are puffed. The bottoms should be golden and the tops dry. Transfer them to a cooling rack. Serve your garlic bread warm and combine it with whatever you may prefer.