Gluten Free Flat Bread
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
5 small sandwiches
- Serves:
- 5
ingredients
- 236.59 ml fine brown rice flour
- 118.29 ml tapioca starch
- 29.58 ml sugar
- 9.85 ml xanthan gum
- 14.79 ml yeast
- 2.46 ml salt
- 177.44 ml water
- 4.92 ml cider vinegar
- 29.58 ml oil
- 2 eggs
- 29.58-44.37 ml sweet rice flour (for dusting pan or hands)
directions
- In a heavy mixer, combine water and sugar. Proof yeast then add the vinegar, oil, and eggs. Add the dry ingredient and then beat on medium/medium high speed for about 4 minutes.
- Oil the bottom of a large jelly roll pan and dust with rice flour. I used my Pampered Chef large bar stone. Scrap dough onto oiled/dusted pan. The dough will seem rather "loose". Then spread the dough on the pan as thinly as possible. You can tap wholes across the dough with a fork. I forgot to do this step and mine turned out fine. Place dough in a warm spot, allow to rest/rise for 45-60 minutes, or until double in height.
- Preheat oven to 425F and bake for 10-15 minutes or until the top is slightly browned. The dough will rise quite a bit while baking but don't worry it quickly deflates as it cools. It will come out of the oven with a slight crust that will go away as the bread cools.
- Allow the bread to cool 10-30 minutes before using. Just be careful if you remove it while it is still warm because it can tear easily. Cut into large pieces to use as a folded sandwich bread, or small to use it like regular sliced bread.
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RECIPE SUBMITTED BY
Grunig
Fayetteville, North Carolina