I love bread, but I am gluten intolerant which means that decent bread is hard to find. While there are many gluten free breads available in the market, they are usually very heavy and dense. I found a recipe online for a quinoa bread that I modified as a gluten free rice flat bread. It is intentionally made plain, so I can enjoy it with nut butters or as a sandwich. It is simple to spice this up, by added your favorite herbs or spices.
1-1/2 C. Organic sprouted brown rice flour
1/2 C. Organic millet flour
1/2 C. Organic tapioca starch
1/4 tsp. Xanthum gum
1 tsp. salt
1/2 C. Organic cooked brown rice
2 tsp. Yeast
2 tsp. Honey
1 T. Organic extra virgin olive oil (EVOO)
- Dissolve honey in warm water. Sprinkle yeast in bowl and allow to bloom. (Approximately 5-7 minutes)
- While yeast blooms, place all dry ingredients in food processor and pulse till combined.
- When yeast has bloomed, add in EVOO. Pour into food processor.
- Process until mixture is combined and forms a ball. Scoop out dough a 1/4 C. at a time. Place into parchment paper and roll into rectangles about 1/4″ thick.
- Place flat breads on parchment lined cookie sheet. Place in warm area and cover with a towel. Allow to rise for forty minutes.
- Heat large skillet on stovetop to medium heat. Place 2-3 flat breads in pan and cook for about 2-3 minutes on each side.
- Allow to cool. Wrap and store in fridge or freezer.
Alternately you can roll out dough into a large rectangle, cut into squares . Place 2-3 flat breads in pan and cook for about 2-3 minutes on each side. Allow to cool. Wrap and store in fridge or freezer.