Friday, October 15, 2010

Not so pretty flatbread and hummus!

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.

Transfer to serving bowl and garnish with dash of paprika.

1 comment:

  1. Yum! I'm going to have to try some of your bread recipes because it seems that I've been reacting poorly to gluten lately. Well, not sure what it is, but I'm trying to rule certain foods out. Can't afford a real test.