Quick Almond Flatbread
1/2 cup whole almonds with skins
1 cup brown rice flour, plus additional for forming loaves
1/2 cup potato starch
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons xanthan gum powder*
1/2 teaspoon salt
2 tablespoons grapeseed oil or other mild vegetable oil
1 tablespoon dark molasses
1/2 cup plain yogurt, low-fat or regular
1 large egg
1/2 cup water
Preheat oven to 375F. Line a large baking sheet with baking parchment. Combine the almonds, brown rice flour, potato starch, baking powder, baking soda, xanthan gum and salt in a food processor. Process until the nuts are ground to the size of small rice grains. In a separate bowl, stir together the oil, molasses, yogurt, egg and water. Add to the flour mixture and process until well blended. The batter will be soft and puffy. Using a rubber spatula, transfer batter to the prepared baking sheet in two equal-sized heaps, well separated. Sprinkle with rice flour and lightly pat int 6-1/2-inch diameter disks. Press the blade of a long, sharp knife gently into the loaves, forming a 1-inch-wide diamond grid pattern. Bake until golden and crusty, 20 minutes. Remove loaves from the baking sheet and let cool on a wire rack. Makes two flat, round loaves, 3/4-pound each.
*Available in natural-food stores, this natural carbohydrate provides vital elasticity to gluten-free flours.
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