Flat Bread
Notice
ECWGFG's Website will no longer be updated. Any new updates will be found here:
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.
Ingredients:
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)
Directions:
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.
Lemon Almond Cookies
Notice
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.
Ingredients
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!)
Directions
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!