GF Flatbread (vegetarian)

[v9iecp]

Gf Flatbread Recipe

This is a simple flatbread recipe that turns out delicious every time I've made it. It tastes great as a sandwich, dipped in hummus or as a soft pizza crust.

Just know 2 things: you will need parchment paper and the dough is VERY soft - don't fight it, the bread will turn out beautifully.

Ingredients

* 1 cup fine brown rice flour
* 1/2 cup tapioca starch (also called tapioca flour)
* 6 teaspoons sugar (for a slightly sweeter bread, use 2 Tablespoons)
* 2 teaspoons xantham gum
* 1 Tablespoon instant yeast
* 1/2 teaspoon salt
* 3/4 c. water
* 1 teaspoon cider vinegar
* 2 Tablespoons olive oil
* 2 eggs
* PARCHMENT PAPER

Directions

1. Mix together all dry ingredients (brown rice flour, tapioca starch, sugar, xantham gum, yeast and salt).
2. Combine wet ingredients (water, vinegar, oil, and eggs).
3. Slowly add dry ingredients to wet ingredients.
4. Mix, by hand or with a mixer, until the dough is free of lumps. The consistency is closer to quick bread batter than to typical bread dough - just past the pourable stage.
5. Place a large piece of parchement paper onto a cookie sheet.
6. Scrap dough onto parchement paper and hold the edge of the paper while you spread it around with the back of a spoon as thinly as possible. (fill pan)
7. Using a fork, tap indentations across the entire dough.
8. Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
9. Preheat oven to 425F.
10. Bake for 11-15 minutes or until the top is slightly bowned.
11. Slide the flatbread and parchment paper onto cooling rack. The parchment paper just peels off, whether hot or cool.
12. It will come out of the oven with a slight crust that will go away as the bread cools. After the flatbread cools for 15-30 minutes, it will become flexible and soft.
13. Cut into large pieces to use as a folded sandwich bread. Or leave whole and use as a chewy pizza crust.
14. Store in an airtight container. Don't refrigerate.

EXTRAS:

There is a bit over 2 Tablespoons of yeast in the individual size yeast packets, therefore I often mix together a double recipe of the dry ingredients, put half back for another day and then finish mixing up a single batch.

Recipe via: Gluten Free Gobsmacked blog (http://glutenfree.wordpress.com/) via DelphiForums Celiac Group

Gluten Free Gobsmacked has variations where she makes a rollable lavash-style version that eliminates the rising time.

The sweeter version is perfect to spread with jam. I also heard that someone added cranberries into the dough of the sweeter version. Yum.

[aquick]

Sounds Wonderful! I will have to try it, I've been missing pita bread and lavosh for some time. Thanks for the recipe.

[dksart]

I cannot wait to try this! Sounds easy and delicious.

[jax]

Thanks for posting the recipes

[trustngod]

Thanks for the recipe. I can't wait to start making GF breads and such. I've just gotten all my different flours together and I'm just about ready!

Woohoo!