Step 1

Heat oven to 400°F. In small bowl, stir together flour blend, xanthan gum, rosemary and salt; set aside.

Step 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.

Step 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.

Step 4

Bake 20 to 25 minutes or until puffed, bottoms are golden and tops are dry. Remove from pan to cooling rack. Serve warm.