5 replies to this topic

[MindytheOrganist]

Does anybody have a gluten free flatbread recipe?

Or, has anyone managed to duplicate Biaggi's gluten free bread?

[Mizzo]

Does anybody have a gluten free flatbread recipe?

Or, has anyone managed to duplicate Biaggi's gluten free bread?

Best flatbread recipe i have tried:

The key to a great result is you must spread it all the way over the pan. This recipe does not need to rise

Gobsmacked rollup bread
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
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).
Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
Using a fork, tap indentations across the entire dough.
Preheat oven to 425F.
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 refrigerate!

[bbuster]

Best flatbread recipe i have tried:

The key to a great result is you must spread it all the way over the pan. This recipe does not need to rise

Gobsmacked rollup bread
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
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).
Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
Using a fork, tap indentations across the entire dough.
Preheat oven to 425F.
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 refrigerate!

I have used this same recipe except sorghum flour instead of brown rice flour. It's very good and pretty easy. The key is to spread it really thin.

[MindytheOrganist]

Thanks! Sounds very good. Now, I have an excuse to go get a heavy mixer (I only have a hand-held mixer).

[bbuster]

Thanks! Sounds very good. Now, I have an excuse to go get a heavy mixer (I only have a hand-held mixer).

My KitchenAide Stand Mixer is my best friend!

[sa1937]

My KitchenAide Stand Mixer is my best friend!

Amen to that! Don't know what I'd do without mine.