Recipe

Gf Flatbread Recipe

Add Step-by-Step Photos	Kchan / All my dishes 2 years, 3 months ago This is not my recipe - this was shared with me on delphiforums for Celiac. I asked for a wrap recipe (I'm sick of tortillas) but what I got was this great flatbread recipe - which is more of a gyro thickness -but makes GREAT sandwich wraps! (NOTE: ... More Prep:10m Cook:12m Servings:4	Kchan
	glutenfree gf gfsandwich bread

Does this look good? Yeah! / Nope

Fans

crabhappyc

suvenyr

carvinmom

firstlake

Ingredients

1 cup fine brown rice flour

1/2 cup tapioca starch

2 Tablespoons sugar

2 teaspoons xantham gum

1 Tablespoon instant yeast

1/2 teaspoon salt

3/4 c. water

1 teaspoon cider vinegar

2 Tablespoons EVOO/olive oil

2 eggs

2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Directions

Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xantham gum, yeast and salt).

In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

Slowly add dry ingredients to well blended wet ingredients.

Beat on medium/medium high speed for 4 minutes.

Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).

Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)

Using a fork, tap indentations across the entire dough.

Place dough in a warm spot, allow to rest/rise for 35-40 minutes.

Preheat oven to 425F.

Bake for 11-15 minutes or until the top is slightly bowned.

It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.

Cut into large pieces to use as a folded sandwich bread

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Comments

krumkake 2 years, 3 months ago said:
That looks delicious - will have to try my hand at these...always nice to have a new wrap idea!

kchan 2 years, 3 months ago said:
See here for an update:
http://glutenfree.wordpress.com/2007/08/08/gluten-free-sandwich-wrap-experiment/

peetabear 2 years, 2 months ago said:
Thanks for posting the flatbread recipe. It's something I will try to make very soon. Is it soft and pliable the next day?

kchan 2 years, 2 months ago said:
Yes, Peeta. Leave it out on the counter in a ziplock. Don't refrigerate it. It's great.

Check out my blog for another recipe adjustment to this:

www.glutenfreegobsmacked.com

queenmidge 2 years, 2 months ago said:
Sounds great !

elsepeth27 2 years, 2 months ago said:
Wow, this sounds amazing!

lollya 2 years, 1 month ago said:
Smooch! thank you so much. just discovered wheat sensitivity and dying for bread that doesn't suck. :) i'm going to give this a shot, your blog pics make it look PERFECT! i'll report back.
check my blog too for gluten-free if you like!

kchan 2 years, 1 month ago said:
I hope you like it! So far, I'm addicted... and the addiction to this bread seems to be spreading! LOL

elsepeth27 2 years, 1 month ago said:
This is so great! I've made it three times. ONce plain, once with rosemary, and once with cranberries mixed it! I'm so in love with it. :) Thanks for posting this recipe!

kchan 2 years, 1 month ago said:
Cranberries? Oh - that sounds good! Did you use fresh or dried?

elsepeth27 2 years ago said:
Sorry for the length between comments. I used dried cranberries, I've never actually seen or had fresh cranberries. The first time I did it, I sprinkled them over top and pressed them in, the second time I mixed them directly into the dough. :)

suvenyr 1 year, 10 months ago said:
Cannot wait to try this! Sounds excellent! Have not had a decent sandwich for 4 years! Do you have to grind your brown rice flour so it is finer that you purchase? Just curious.

kchan 1 year, 10 months ago said:
You can buy the superfine rice flour at an Asian grocer - or even online at Amazon. =) I don't grind my own, but know that some people do. Do you?

=)
Kate

crabhappychick 1 year, 7 months ago said:
I've been craving pita bread....is this at all similar? Tzatziki, here I come. Even if it doesn't mimic pita, it will still make a wonderful wrap! Making this today.

crabhappychick 1 year, 7 months ago said:
I made the flatbread yesterday and loved it! It will be a staple in my gf recipe collection. What I like is that it is soft and flexible - I nestled sloppy Joe mixture in it and it held up beautifully against the sauce. I'm looking forward to tucking a good old hot dog into a piece and piling on the condiments. Thanks!

firstlake 5 months, 1 week ago said:
This is awesome! I found the dough very sticky and hard to work with, but I dusted it with flour and buttered my pastry roller to roll it in the pan. I cut some rectangle pieces for sandwiches and used a large biscuit cutter to make hamburger buns. The buns are flat, but will hold a burger nicely. The flavor is amazing!

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Alterations

kchan 2 years, 3 months ago said:
The next time I make this, I will add flaxseed and/or sesame seeds to the dough or even rosemary, garlic, etc. It seems quite versatile.

kchan 2 years, 3 months ago said:
Next adaptation:
1. add 1/2 T. smoked paprika and 1 T dried garlic & onion (combined) to bread mix
2. Add 2 T of water to mix
3. Skip/shorten rest time
4. Bake, then press down when you take it out of the pan.
5. DO NOT refrigerate leftovers as you will lose flexibility.

kchan 2 years, 1 month ago said:
Check out my blog for more adaptations:

www.glutenfreegobsmacked.com

elsepeth27 2 years, 1 month ago said:
I warmed the water and dissolved the yeast in it before adding the other wet ingredients, then the combined dry ingredients. I also let it raise for ten-fifteen minutes longer, and I found that these two things made it come out about twice as thick as when I followed the recipe strictly.

kchan 2 years, 1 month ago said:
Substitute sorghum flour for the rice flour (1:1).