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 flour
1/2 c. corn starch2 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
2 eggs
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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