Flaxmeal Skillet Bread (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Active Prep Time: 5 - 10 minutes
Cooking Time: 12-14 minutes, 10 minutes cooling time
¼ cup flaxmeal
½ cup brown rice flour (preferably superfine grind)
¼ cup potato starch
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon xanthan gum
½ teaspoon fine sea salt
1 teaspoon sugar
¾ cup buttermilk (or ½ cup plain whole milk yogurt plus ¼ cup milk)
1 large egg
2 tablespoons extra virgin olive oil
Cornmeal for dusting pan (optional)
Preheat the oven to 450ºF, and heat either a 9” cake pan or heavy, well-seasoned 8 ½” skillet at the same time. Combine all the dry ingredients (minus the cornmeal) and mix well (I use a whisk). In a separate bowl, whisk together the buttermilk, egg, and 1 tablespoon of oil. Using an oven mitt, remove the hot pan from the oven. Add the remaining tablespoon oil and swirl it around to coat the bottom of the pan. Dust the pan with the cornmeal, if using. Pour the liquid ingredients into the dry ingredients, mix until smooth and scrape the batter into the hot, oiled pan. Spread the dough out as evenly as possible inside the pan. Transfer to the oven and bake until brown and crusty, 12-14 minutes. Flip the bread out onto a wire rack, and let cool for 10 minutes before cutting into wedges.
Option: Use an 8” square pan for more rectangular pieces of bread.
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