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Flaxmeal Skillet Bread (Gluten-Free)

This recipe comes to us from "Juliet" in the Gluten-Free Forum. It was adapted from The Wheat-Free Cook - Gluten-Free Recipes for Everyone by Jacqueline Mallorica.

Servings: 8
Active Prep Time: 5 - 10 minutes
Cooking Time: 12-14 minutes, 10 minutes cooling time

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Ingredients:
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)

Directions:
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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3 Responses:

 
Sandra
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
25 Aug 2008 2:12:37 PM PDT
Sounds good. I love simple recipes. I use a lot of flax and really like the flavor.

 
Linda Arnold
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
28 Dec 2008 10:20:33 AM PDT
I like to go a bit crazy with this recipe by adding herbs/olives/ etc. perhaps cheese for a flat bread or using this bread to make panni.

 
Maria C. Vallejo
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
29 Oct 2010 9:40:54 AM PDT
I will try your recipes soon. They sound fabulous.




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Thank you for taking the time for sharing that info. Don't we have the best disease ever! There's got to be a better way to cut down the scarring. Yes, I've scratched till it bleed. Can't help it. It's like having a bunch of mosquito bites. Yes, only gluten free now. Still have bursts, so probably am being exposed to gluten. Will need to stop dapsone soon. Good luck with your situation.

Best Foods or Hellman's on the East Oast is Gluten free. You can make your own too! Easy! http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe I buy any brand of sugar.

Are you sure you do not have fractures? I fractured two vertebrae two months after my celiac disease diagnosis DOING NOTHING!!!! Turns out I have osteoporosis from untreated celiac disease. ? Consider a bone scan.

Be sure to let us know how it goes! Help keep them in business by writing a review on Find Me Gluten Free! Enjoy! ?

I'm a naturalist -- I don't use drugs, creams, etc. I do, however, scratch** the rash until I'm almost bleeding and then dump isopropyl alcohol in it -- that relieves the itch for quite some time. (Stings at first though.) I get the rashes on my legs. ANYWAY, I have found that a gluten-free diet is the only (or best) approach -- it's certainly the most natural, in my opinion. It took six months before I felt I was cleansed of gluten. I went nine months (or more) without a rash. Then, I mistakenly ate some soup with barley in it. Got the rash. I let it run its course while getting back to & staying on a gluten-free diet. My best advice is just to stay on a gluten-free diet. Be strong, brave. You can do it! ** I should clarify that when my rashes start itching, I can't help but scratch (excessively). I am not suggesting scratching yourself (with or without cause) as a means to an end. Don't scratch if you can.