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GF Flatbread / Sandwich Bread




Source of Recipe


Cynthia Santoro


Recipe Introduction


From Gluten Free Gobsmacked by Kate

http://glutenfree.wordpress.com/2007/07/18/gf-wrap-sandwich



List of Ingredients




* 1 cup fine brown rice flour
* 1/2 cup tapioca starch
* 2 Tablespoons sugar
* 2 teaspoons xanthan gum
* 1 Tablespoon instant yeast
* 1/2 teaspoon salt
* 3/4 c. water
* 1 teaspoon cider vinegar
* 2 Tablespoons EVOO (Extra Virgin Olive Oil)
* 2 eggs
* 2-3 Tablespoons sweet rice flour (for dusting pan/hands)



Recipe



Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).

In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

Slowly add dry ingredients to well blended wet ingredients.

Beat on medium/medium high speed for 4 minutes.

Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).

Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)

Using a fork, tap indentations across the entire dough.

Place dough in a warm spot, allow to rest/rise for 35-40 minutes.

Preheat oven to 425F.

Bake for 11-15 minutes or until the top is slightly browned.

It wil come out of the oven with a slight crust that will go away as the bread cools.

Allow the bread to cool 15-30 minutes before using.

It will become flexible and soft.

Cut into large pieces to use as a folded sandwich bread

NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Sadly, I had refrigerated the first batch. =( But now I know better!

UPDATED NOTE: (Jan. 2008 ) In order to make the pressing/spreading the dough out easier, I now butter or brush oil on to parchment paper (cut to fit my pan) and then spread the batter. This way I can hold the parchment paper down and it spreads (and releases) easily.