Tuesday, April 22, 2008

Gluten Free Flatbread

This flatbread recipe was circulating around SillyYaks Yahoo group with everyone posting their own variations. I tried it and made my own adjustments and felt like I had a real sandwich for the first time since going GF. I topped mine with kosher salt and toasted sesame seeds. Most of the sesame seeds fell off so next time I am going to brush the bread with olive oil first.

Here are some links to see what Gluten Free Gobsmacked did with this recipe:

GFCF Flatbread

1 c. brown rice flour
1/2 c. tapioca starch
2 T. sugar
2 tsp. xanthan gum
1 T. yeast
1/2 tsp. salt
3/4 c. water
1 tsp. cider vinegar
2 T. olive oil
2 eggs

sweet rice flour for dusting

Combine 1st 6 ingredients in a bowl. In your mixer bowl (you will need a high speed stand mixer) combine water, vinegar, oil, and eggs. Mix well. Add dry ingredients slowly. Mix for 4 minutes on medium speed. Oil and dust a large cookie sheet and a 9x13 pan with sweet rice flour, spoon dough onto into pans and press out to corners of pan. This dough is very wet and you will probably need to sprinkle flour on the top to get it to spread out (or if you don't like the floury tortilla style of flatbread try spreading it with an icing spatula dipped in water, re-wet the spatula as needed). Using a fork make indentations over dough. Preheat oven to 425 degrees. You can bake the bread plain or top dough with one or more of the following; sesame seed, salt, seasoned salt, garlic, olive oil, butter. Bake for 11-15 minutes or until lightly browned. Cool, cut into pieces and store on counter top in airtight bags.

1 comment:

Terina said...

I have loved all the variations of this bread. Thanks for introducing us to it last year. Since then, I've made changes and experimented until it's almost inedible! Back to the original. Thanks!