GF Flat Bread

I found this recipe for GF Flat Bread over at one of my (many) favorite GF recipe blogs, Gluten Free Gobsmacked.

So far I haven't had any luck getting this flat bread to be soft enough to stretch/wrap around without breaking, but we do really like the taste, and it's a nice change from other GF sandwich breads, so I use a pizza cutter and cut the bread into squares for the top and bottom of sandwiches.

This recipe uses its own GF Flour Blend, but to save time you can pre-mix the dry flour ingredients (not including xanthan gum) and store in small ziplock bags in the fridge for up to 1 month. This saves a lot of time when you want to bake this flat bread by not having to start completely from scratch.

Ingredients:

1 cup fine brown rice flour

1/2 cup tapioca starch

2 Tablespoons sugar

2 teaspoons xanthan gum

1 Tablespoon instant yeast

1/2 teaspoon salt

3/4 c. water

1 teaspoon cider vinegar

2 Tablespoons EVOO (Extra Virgin Olive Oil)

2 eggs

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

Directions:

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

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

3. Slowly add dry ingredients to well blended wet ingredients. Beat on medium/medium high speed for 4 minutes.

4. Dust a large jelly roll pan (cookie sheet) with flour (or oil bottom of pan and lightly dust oiled pan). Scrape dough onto oiled/dusted pan and press as thinly as possible. Fill pan.

Hint: wet down an icing spatula as shown in the first picture below on the left with water to help spread the dough thin enough to evening fill the pan.

5. 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.

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

NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Do not store in fridge or it will not stay soft and flexible.

The bread will keep for about 1 week on the counter. To keep it longer you can try to store in the fridge, but be sure to warm up to room temp before eating. Enjoy!