Flat Bread


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Flat Bread

This is my favorite home baked bread - hands down - bar none!

This bread is flexible enough to wrap around a brat or hot dog without breaking. Since this is baked in a jelly roll pan, it's one big piece of...flat bread. [Clever name, huh?]

For use with a hotdog or brat, the piece needs to be cut a bit larger than a slice for a sandwich.

As you can see Peg has also made hamburger buns as well as a focaccia-style bread (see below).

Peg started with this recipe and tweaked it a bit. The Scintilla gives the bread an earthy, roasted flavor.


¼ cup Scintilla Flour (Roasted Tapioca Flour from Africa)
½ cup GF brown rice flour (Authentic Foods Superfine Brown Rice Flour)
½ cup tapioca starch
¼ cup GF almond meal (Bob's Red Mill Almond Meal/Flour)
¾ cup GF sorghum flour (Bob's Red Mill "Sweet" White Sorghum Flour)
2½ tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)



1. Mix together all dry ingredients (not the sweet rice flour that's used for dusting).

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

3. Slowly add dry ingredients to well blended wet ingredients.

4. Beat on medium/medium high speed for 4 minutes.

5. Dust a large jelly roll (15 x 11) pan with flour (or oil bottom of pan and lightly dust oiled pan).

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

7. Using a fork, tap indentations across the entire dough.

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

9. Preheat oven to 425F.

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

11. 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.

12. Cut into large pieces to use as a folded sandwich bread or as individual slices.

Flat Bread

Lemon Almond Cookies


ECWGFG's Website will no longer be updated. Any new updates will be found here:

by Aneh Mundi

We got this recipe from Aneh in a gluten-free cooking class we took in 2005. Peg finally had a chance to try it out.


2 eggs
1 1/3 cup of powdered sugar
3 1/2 cups Almond Meal (Bob's Red Mill)
2 teaspoons baking powder
1 tablespoon grated lemon rind (about 1/2 lemon)
1/2 teaspoon GF vanilla (Penzey's!)


In a mixer beat eggs and sugar
In a separate bowl combine almond meal, baking powder and lemon rind
Add eggs and mix to form soft dough
With oiled hands roll rough into small balls about the size of a walnut.
Flatten out balls in powdered sugar. Flatten some thing smooth (glass, plate, etc)
Bake at 350 for 10-15 min. or until GBD (Golden, Brown & Delicious).

These taste as good as they look!