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    Scott Adams
    Scott Adams

    Flat Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Ayesha Iqbal.

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    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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    Guest rattana

    Posted

    Good.

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    Guest CeliacLady

    Posted

    Wonderfully simple and easy to understand. thanks for the post.. I cannot wait to try it

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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  • Related Articles

    Scott Adams
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    ¾ teaspoon gluten-free baking powder
    1 teaspoon gluten-free vanilla
    ½ teaspoon baking soda
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    ¼ teaspoon salt
    1-¼ cups rice flour
    ¼ cup vegetable oil
    Combine the bananas, sugar, and vanilla in a medium mixer bowl, and beat at medium speed for 1 minute. Add the eggs and mix well.
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    Scott Adams
    This recipe comes from Great Gluten Free Goodies by Rebecca Reilly:
    1 cup sugar
    ½ cup butter, softened
    2 eggs
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    Cream the butter. Add sugar and continue creaming for several minutes Then add the eggs, one at a time. Mash the bananas with a fork, then stir into mixture. Add salt. Mix flour, soda, xanthan together. Gently stir into batter. Spoon into greased pan. Bake at 350 for 1 hour. This is great toasted with butter and cinnamon or honey on top.


    Scott Adams
    This recipe comes to us from Pat Mazza.
    3 cups of gluten-free(Betty Hagman) Flour Mix **
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    This recipe comes to us from Tom Van Deman.
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