When I first went gluten free (GF), I made this for my burger bun. It worked ok, but I soon found out that it was just better for using as you would torn pita bread with hummus. So what did I do when I ran out of GF bread for my egg salad sandwich? I made a batch of this flat bread. It was soft and warm from the oven and just perfect to scoop up my egg salad. I keep this is a large baggie in the pantry, but it has to be eaten with in a few days or it may mold. Now since this doesn't really brown, I keep mine in the oven for 25 minutes, it'll get a little color and still not be dried out. This time I made it, I added some garlic, onion and parsley. Wow it made it even better. Think of the flavorful possibilities for your flatbread.
Gluten Free Flatbread
slightly adapted from Gluten Free Cooking School
1 c. brown rice flour1/2 c. corn starch
2 Tbsp. sugar
2 tsp. xanthan gum
1/8 tsp. baking soda
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp dried parsely
3/4 c. water
1 tsp cider vinegar
2 Tbsp. olive oil
Mix all dry ingredients in medium size bowl (or pulse in food processor).
Combine wet ingredients and slowly add to dry, mix thoroughly (Process until well combined)
Grease two 8 in. square baking pans and dust with brown rice flour.
Spread half of batter evenly into each pan. Use the back of a wet spatula if the dough is sticky.
Bake at 350 degrees F for approximately 15 minutes (I bake for 25), or until bread pulls away from the sides of the pans.
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