Flat Bread
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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.
Peg's Primo Peanut Butter Cookies
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ECWGFG's Website will no longer be updated. Any new updates will be found here:
Ingredients:
½ cup butter
½ cup Butter Flavored Crisco
1 cup sugar
½ cup Skippy Peanut Butter
½ cup Smucker's Natural Peanut Butter Chunky
1 cup packed brown sugar
2 eggs
1 teaspoon gluten free vanilla (McCormick's or
Penzey's vanilla)
1 cup GF sorghum flour (Bob's Red Mill "Sweet" White
Sorghum Flour)
1 ½ cup Jules GF Flour Mix
2 teaspoons gluten free baking soda (Arm and Hammer)
½ teaspoon salt
Yield: 8 – 10 dozen
Cream shortening, sugars & peanut butters.
Add eggs and beat well
Sift flours, baking soda, salt – add to creamed
ingredients
Shape into balls - ½ tablespoon dough
Place on cookie sheet & flatten with fork. Dip
fork in sugar first.
Bake at 350 for about 15 minutes. Time may vary
depending on your oven.
Peg Notes:
You can use a single gluten-free
peanut butter of choice. I happen to like the Natural
Peanut Butters.
If you don't live in a 100% gluten-free
household, make 100% sure the peanut butter has not
been "double dipped". The easiest way to do this is
to use an un-opened jar. Crumbs from non-gluten-free
bread will contaminate the peanut butter and thus
making it off-limits to those following a gluten-free
diet. The butter dish is another huge contamination
risk - it's best to get out a fresh stick. The same
contamination rules applies for the Crisco & the
sugars (or any product) as well.
Yes, crumbs matter.
You can also use any gluten-free flour mix you wish.
Bob's Red Mill All Purpose Flour
Mix is readily available in most grocery
stores. This recipe is pretty forgiving when it
comes to the type of GF flours. I use the sorghum
flour to slightly boost the nutritional value.
