This dairy and gluten free flatbread is a breeze to throw together. It also lends itself to endless variations. I have mixed in fresh herbs, roasted garlic and sun dried tomatoes. I have added various blends of dried herbs to the dough. Let me know if you try this and if you do any variations!
I have been using this flatbread lately to make sandwiches, garlic bread, and even as a the crust to pizza!
1/2 cup brown rice flour
1/2 cup white rice flour
(or 1 cup of either type of rice flour alone)
1/2 cup cornstarch
1 tbs sugar
2 tsp xanthan gum
1/4 tsp baking soda
1/2 tsp sea salt
3/4 cup water
1 tsp cider vinegar
2 tbs olive oil
Preheat the oven to 375 (If you live at an altitude less than my crazy 7,000 feet above sea level you might want to try this flatbread at 350 first).
Mix together the dry ingredients.
Mix together the wet ingredients.
If you are adding ingredients to make a variation mix them into the wet ingredients.
Combine the wet and the dry together.
Grease and dust with rice flour a cookie sheet (with a lip) for super thin, or a 9x13 pan for a thicker but still thin flatbread.
Spread the dough out into a thin flat layer. Wetting your fingers with water will aid in getting a nice flat surface.
Bake for 10 to 15 minutes for the cookie sheet thickness or 15 to 20 minutes if using the 9x13 pan.
Note that this is not going to brown up!! You will know it is done when it pulls away from the sides of the pan and sounds hollow when you tap it.