I love the recipe I’m sharing with you all today because it’s a great base for an overall exciting lunch! When I went gluten free, I gave up sandwiches. I hated the idea of buying a dense and usually somewhat crumbly loaf of bread that cost $12.89 (only a slight exaggeration). I also just don’t have the skill of gluten free yeast breads. My bread machine likes to mock me and does so frequently. I’ve recently been experimenting with all sorts of “other” bread, and to my excitement, some of it is actually really good! This flat bread is one of them.
To me, flat bread is a hybrid; a type of food that spans into different categories. This flat bread can do so many things that other breads can’t! You can have a traditional sandwich like with regular yeast bread (stack it), you can roll it with your filling (wrap it), or you can treat it like pizza or toast (top it). And those are just the beginning. I make a batch of this bread about once a week, but rarely have the same meal twice. See what I mean? It’s impossible to NOT be creative with it.
What would you do with your flat bread?
Gluten Free Flat Bread
1 cup sorghum flour
1/2 cup white rice flour
1/2 tsp salt
2 tsp xanthan gum
2 tsp dry active yeast
2 Tbs date sugar
2 Tbs applesauce
1 Tbs oil (I typically use corn)
1/2 cup water
- Preheat the oven to 350 degrees F
- In a medium mixing bowl, sift together the flour, xanthan gum, and date sugar. Mix in the salt and dry active yeast.
- In a separate bowl, beat the two eggs and then add to them the applesauce, canola oil, and 1/2 cup water. Mix well.
- Next, you’ll combine the wet and the dry. Because the batter will be quite thick, I recommend using a strong fork to mix the dry into the wet ingredients, and in sections. I’ve found that on the batches I dumped all the dry with the wet before I started mixing, there are inevitably dry clunks hidden within the bread once it’s baked. To prevent that, I simply mix in a small amount of the dry ingredients at a time. It takes longer, but I find that the end product is better!
- Prepare a cookie sheet. I use one that is about 12″ by 18″. There are two ways of preparing it and they both have worked out great for me. One is to simply spray the pan with a cooking spray. The second is to completely cover the pan with a thin dusting of rice flour. Once your pan is ready, place the dough down onto it.
- Now here’s the fun part. I take the pan close to the sink and run water over my hands. I then use my hands to manipulate the dough and make it evenly spread across the pan. The dough will become very slippery and it will look ‘too wet’. But it’s not!
- Once you have the dough even and spread to all the edges, set the pan aside. Let it sit for about 30 minutes to give it a chance to rise just slightly.
- Add the pan to the oven and bake for approximately 20 minutes. Bake it for 25 if you’re looking for a crispier flat bread. 15-17 minutes is just the right amount of time if you’re wanting to make a flat bread that is also malleable (i.e., firm but able to be folded or wrapped without cracking).
- Once it comes out of the oven, I let mine cool for about 15 minutes, then I cut the pieces like I would with a cake. Although, I only do two pieces lengthwise, so the bread ‘slices’ come out to be about 6″ long and 3-4″ wide. I get about 10 pieces of bread from one batch, so 5 traditional sandwiches or a whole lot of creativity!
Happy creative sandwich making :)
This recipe is linked to Real Food Recipe Roundup, Real Food Wednesday, Gluten Free Wednesday, Allergy Free Wednesday, Foodie Friday, Gluten Free Friday, A Glimpse Inside, Full Plate Thursday, Gluten Free Fridays,