Do You Have Celiac Disease and Have Questions Or Need Help?
Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really 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 foundedÂ 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
½ cup amaranth flour
½ cup tapioca flour
2 teaspoon arrowroot powder
2 teaspoon light, cold-pressed oil
½ cup water
1/3-2/3 cup extra flour for kneading
Sift the flours with the arrowroot powder. In a separate bowl, mix the oil and water, then add to the flour mixture. Work the dough with a fork and then your hands. Knead briefly and roll into a ball. Divide the ball into 8 parts. Roll each part into a ball and pat flat. Sprinkle each bread with flour and roll between 2 sheets of waxed paper with a rolling pin. Turn frequently while rolling,
Preheat the oven to 400 degrees. Lightly oil a frying pan and heat to medium-high. Put one flatbread in the pan and heat 15-20 seconds on each side. Immediately put bread in oven and heat 3 minutes. Turn over and heat 1 ½ - 2 more minutes. The bread will puff up a bit in the oven, but not as much as traditional pita because it has no yeast. Re-oil the pan with a paper towel dipped in oil, and repeat procedure for each flatbread. Cool breads before storing in plastic bags. Makes 8 breads.
Celiac.com welcomes your comments below (registration is NOT required).
Pine Nut Almond Zucchini Bread (Gluten-Free)
Here's a quick and easy zucchini bread recipe that's gluten-free,
sweetened with pine nuts, almonds and dried cranberries.... [READ MORE]
Jalapeño Cornbread (Gluten-Free)
I’m always looking for different ways to use jalapeños or other peppers in dishes you expect to find them.... [READ MORE]
Green Tomato Bread (Gluten-Free)
This recipe comes to us from Barbara Paull.... [READ MORE]
Jesse's Corn-Free, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Sugar-Free Bread
This recipe comes to us from Susan Carmack.... [READ MORE]