There is a Gluten-Free Italian Flatbread recipe on the Living Without website, but it wasn’t quite what I wanted, so I made some changes (to make it corn, potato, and cane sugar free) and thought I would share the recipe with you.
Did I mention the bread is moist, soft, and spongy… like real bread should be??! I had a turkey sandwich today for lunch and it was SO GOOD.
This recipe is shared at Allergy Free Wednesday.
2 TBSP ground flax meal + 6 TBSP hot boiling water
1/3 cup millet flour
1/4 cup brown rice flour
1/2 cup tapioca flour
1/2 cup arrowroot flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp sea salt
1 tsp guar gum
1 TBSP honey or agave nectar
2 TBSP olive oil
1/2 cup plain yogurt (dairy or non-dairy, there are soy and coconut milk yogurts at the grocery store in the organic section)
2 TBSP water
1 TBSP apple cider vinegar or lemon juice
Preheat your over to 375 degrees (F).
In a small mixing bowl, combine flax meal and boiling water. Set aside and let sit for 10 minutes.
Combine flours, baking powder, soda, salt, and guar gum. (Tip: to help eliminate clumping in your batter, make sure you sift your flours – especially if they are finely ground.)
In a separate bowl, stir the honey, oil, yogurt, water, and vinegar (or lemon juice) together. Slowly incorporate the wet ingredients and flax mixture in to the dry ingredients until just blended.
Place a piece of parchment paper on a cookie sheet or pizza stone. Separate your dough into two even rounds on opposite sides of the cookie tray. I think they look like speckled cow pies. Your cow pies should be about 6 inches in diameter.
Bake cow pies for about 20 – 25 minutes. If you are unsure whether or not they are done, pierce the middle of the bread with a knife. When removed, the knife should be clean and free of dough.
Allow your baked cow pies time to cool on wire racks before slicing. Slice horizontally for sandwich bread.
Other ideas for this recipe (I haven’t tried these yet, they are just ideas):
Pizza Crust – Add 1 to 2 teaspoons of Italian seasoning and 1 clove of minced garlic (if you can tolerate garlic) to the dough. Use a wet spatula to spread the dough out as a pizza crust (as evenly as possible). Pre-bake for about 10 minutes, or more if needed (I’m really just guessing at the time). Remove from oven and top with your favorite pizza toppings. Bake for an additional 10 to 20 minutes.
Hamburger Buns – Divide dough in to 6 to 8 separate mini-cow pies and sprinkle the tops with sesame seeds. Bake for 10 – 15 minutes. Allow the baked buns time to cool before slicing them horizontally.
Dinner rolls – Add a teaspoon of crushed rosemary to the dough, then separate in to 6 to 8 mini-cow pies. Bake for 10 – 15 minutes.
Don’t be afraid to sprinkle the tops of these with your favorite dairy or non-dairy cheeses. My personal favorite would be sheep ramano!