Flat Bread (Gluten, Soy, Yeast, Dairy, Egg Free)
4 cups flours – [1.5 ea Oat, Rice; 1 c Sorghum] or [2 c each Oat, Rice]
2 Tbsp. sugar
2 tsp. guar gum (optional)
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 c. boiling hot water
1 TBSP Egg Replacer
2/3 TBSP Lemon Juice
2 TBSP Lite Olive Oil
1. Mix all dry ingredients together in mixing bowl.
2. Add lemon juice & oil and 1/2 the water and stir until well mixed, continue adding water until dough gets sticky, if too sticky, add a little more flour. I usually end up with 1/3 – 1/4 cup water leftover from the 2 cups
3. Divide the dough into two halves, each half will be used for a greased 13 x 9 cookie sheet (Pam spray does not work!)
I like to do about 6 plotzes of dough across the sheet, then start in with the wet spoon and flatten and join them together (I call this plate tectonic baking)
4. Wet the back of a large spoon and use that to spread the dough evenly across the pan.
5. Bake the bread at 350 degrees F for 20 minutes. (Since the pans are too big to fit in my oven side by side, I put them each on their own racks, bake 10 minutes, then swap them to the other racks and bake another 10 minutes so they bake evenly)
6. Allow the bread to cool til it can be handled, flip them onto a cutting board and cut each into 6 even pieces, approx 4.5″ square
Better tasting when fresher, but keeps well in airtight container in fridge, then warmed slightly before eating
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Above was adapted from:
http://www.glutenfreecookingschool.com/archives/gluten-free-multi-grain-flat-bread/
Flat Bread (Gluten, Soy, Yeast, Dairy, Egg Free)
1.5 c flours
1 Tbsp. sugar
1 tsp. guar gum
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1 c. water
5 Tbsp. ground flax seed
1 Tbsp. almond oil
1 tsp. lemon juice
1. Mix all dry ingredients together in a medium sized mixing bowl.
2. Add the wet ingredients (water, oil, flax seed) to the dry ingredients and stir until well combined.
3. Divide the dough into two parts and place each one in the middle of an 8? x 8? square cake pan that has been lightly greased and floured.
4. Wet the back of a large spoon and use that to spread the dough evenly across the pan.
5. Bake the bread at 350 degrees F for 15 minutes.
6. Allow the bread to cool for a few minutes and then slice each pan into fourths to serve.