What Life Dishes Out A Gluten Free and (almost) Vegetarian Cooking Blog

June 13, 2010

Flexible, Foldable, Gluten-Free Flatbread!

Filed under: Breads,Recipes,Vegetarian — Tags: , , — admin @ 8:31 pm

This is my son’s favorite bread and his younger (gluten tolerant) brother even loves it, too!  It’s soft and fluffy and great for folded sandwiches.  Try this bread topped with poppy, sesame, or caraway seeds, dried onion or garlic, or all of the above! 

 

Line a 9 x 13 Jelly Roll pan with parchment and lightly dust with rice flour, set aside.

 Mix together the following with a whisk and set aside:

1 cup fine brown rice flour

½ cup tapioca starch

2 Tbsp Sugar

2 tsp Xanthan Gum

1 Tbsp Instant Yeast Granules (or 1 pkg active dry yeast)

1/2 tsp Salt

In bowl of mixer, combine the following:

 ¾ cup Water – 110 degrees Farenheit

1 tsp Cider Vinegar

2 Tbsp Extra Virgin Olive Oil

2 Eggs

 Once wet ingredients are combined, slowly add dry ingredients until mixed.  Scrape down sides of bowl and beat on medium/high for 4 minutes. 

 Scrape dough onto parchment lined pan and spread to cover almost to edges with a wet spatula (the rectangular-shaped scrapers work really well)  Be sure to keep wetting your spatula so dough doesn’t stick.  Once fairly smooth, poke  indentations all over with a fork.  Cover (I use a Rubbermaid storage container turned upside down over pan as a “proofer”) and let rise for 35-40 minutes.  If seeds or other toppings are desired, add them before covering for the rise time.

 Bake in a preheated 425 degree oven for 11-15 minutes, or until the top is slightly browned.  Remove from pan, with parchment to cooling racks.  Remove parchment as soon as you can by rolling it up underneath the dough.  Once fully cooled, you can cut dough into desired-sized pieces.

 Refrigerate leftovers or this can be frozen (place waxed paper between slices for easy removal).

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