This was my first successful attempt at GF baking. It worked pretty well, if you ask me. Feel free to jazz up with fresh herbs instead of dried, or gourmet olives instead of black. The hubby said it was pretty good for GF, and he even asked for extras.
The original recipe comes from The Book of Yum!
Allergen Free Flat Bread
4 tsp sugar
2 cup warm water (I use a thermometer to get mine to 115 F, but you don't need to be quite as anal as me. Hot tub temperature will work)
2 packets dry yeast
1 cup white rice flour
1/2 cup brown rice flour
1/2 cup teff flour
1 cup tapioca flour
1 tbsp xanthan gum
1 tsp salt
2 ener-g foods egg replacer eggs
2 tbsp. high quality olive oil
3/4 cup black olives (use 1/2 cup chopped in the dough, the rest for garnishing to taste)
1 tbsp chopped sun-dried tomatoes packed in oil
1 tsp. dried oregano
1 tsp crushed dried thyme (crush between thumb and forefinger)
sea salt
Directions
Prepare a jelly roll pan by greasing with olive oil (a jelly roll pan is a cookie sheet with high side).
Combine sugar with water, add yeast. Combine dry ingredients (up to salt) in stand mixer. In a small bowl, combine the "eggs" with the olive oil. Add your proofed yeast water. Mix and then add your dry ingredients to your mixer (or just dump them both into the mixer at the same time), including 1/2 cup of your olives if you haven't added them already. beating on high for two minutes. Pour into the prepared pan, spread it with a spatula, and add any additional fresh herb sprigs, chopped olives, and salt to the top. Baste with a little more olive oil.
Cover and let rise for 40 minutes or so, while you preheat the oven to 350 degrees. Bake for 20-25 minutes and tear off pieces to enjoy with high quality olive oil, or on their own.
1 tsp. dried oregano
1 tsp crushed dried thyme (crush between thumb and forefinger)
sea salt
Directions
Prepare a jelly roll pan by greasing with olive oil (a jelly roll pan is a cookie sheet with high side).
Combine sugar with water, add yeast. Combine dry ingredients (up to salt) in stand mixer. In a small bowl, combine the "eggs" with the olive oil. Add your proofed yeast water. Mix and then add your dry ingredients to your mixer (or just dump them both into the mixer at the same time), including 1/2 cup of your olives if you haven't added them already. beating on high for two minutes. Pour into the prepared pan, spread it with a spatula, and add any additional fresh herb sprigs, chopped olives, and salt to the top. Baste with a little more olive oil.
Cover and let rise for 40 minutes or so, while you preheat the oven to 350 degrees. Bake for 20-25 minutes and tear off pieces to enjoy with high quality olive oil, or on their own.
When I made this recipe today, I made 1.5 times the recipe. Before I mixed in the olives, I took out a third of the dough and spread it into a greased springform pan. I baked this for the same amount of time as the recipe states. This plain flatbread will be a pizza crust in a future post.
This looks really good! I bet it would be good with kalamata olives too. I've yet to try teff flour. Likin' the blog :)
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