Flat 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. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Ayesha Iqbal.
Use in equal measures:
-Chick pea flour (also known as gram flour and basin in Indian shops)
-Pounded yam flour
Mix the two flours together (50:50) with some water and a little oil to produce dough. Leave the dough in the refrigerator to rest (1 hour).
Make small balls and shape into flat bread and cook in a flat pan / griddle/ frying pan. It can be cooked with or without oil. The dough can stay in the fridge for a few days. The flat bread can be frozen and reheated in the toaster.
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