So, yes it may look like shredded cardboard but it cooked well. It was doughy, risen, and delicious. I dipped it in home made sesame-fee hummus and it was just... I could eat it every day. I think if I use some other flours it could look prettier. The flaxseed 'fake egg' causes the grainy look. Maybe potato flour and ener-G egg replacement would be better. Could all be made in 30 min!
We ate it before I could get out the camera!
Gluten Free Flatbread Recipe
1 c. brown rice flour (maybe 1/2 potato flour and 1/2 all purpose)
1/2 c. corn starch
2 Tbsp. sugar
2 tsp. xanthan gum
1/8 tsp. baking soda
1/2 tsp. salt
3/4 c. water
1 tsp cider vinegar
2 Tbsp. canola
2 eggs (or flax eggs)
1. Mix all dry ingredients in medium size bowl.
2. Add wet ingredients and mix thoroughly.
3. Grease two 8 in. square baking pans and dust with brown rice flour.
4. Spread half of batter evenly into each pan. Use the back of a wet spoon if the dough is sticky.
5. Bake at 350 degrees F for approximately 15 minutes, or until bread pulls away from the sides of the pans.
Substitution Notes: Tapioca starch or potato starch can be substituted for the corn starch. Flax eggs are 1 Tbsp ground flax seed + 3 Tbsp. water.
Sesame-Free Hummus, makes 1 cup but you'll want more!
1 (15-ounce) can garbanzo beans or chickpeas, rinsed and drained
¼ cup water
1 clove garlic, crushed
1 tablespoon fresh lemon juice
¼ teaspoon ground cumin
½ teaspoon coarse kosher salt
2 tablespoons olive oil
- Dash paprika, for garnish 1. In a food processor, combine garbanzo beans, water, garlic, lemon juice, cumin, salt and oil. Process for 2 full minutes, until mixture is smooth and creamy.
2. Transfer to serving bowl and garnish with dash of paprika.