Cheesey flat bread - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
makes two 6" flat breads
| 85 |
g |
brown rice flour |
| 85 |
g |
tapioca flour |
| 2 |
tbsp |
dry milk powder |
| 7 |
g |
packet dried yeast |
| 2 |
tsp |
xanthan gum |
| 1 |
tsp |
unflavoured vegetarian gelatine |
| ½ |
tsp |
salt |
| 1 |
tsp |
olive oil |
| 1 |
tsp |
vinegar |
| ½ |
tsp |
sugar |
| 150 |
ml |
warm water |
| 75 |
g |
cheese, grated |
preheat oven: 200°C, 400°F, Gas 6
| 1. |
In a mixing bowl combine the rice flour, tapioca flour, milk powder, dried yeast, xanthan gun and gelatine.
|
| |
| 2. |
In a separate bowl mix the olive oil, vinegar, sugar and warm water. |
| |
| 3. |
Make a well in the centre of the dry ingredients and add the wet mixture. Beat well for 5 - 6 minutes
by hand, or for 3 minutes in a food mixer. The dough should be soft and slightly sticky.
|
| |
| 4. |
Line a baking sheet with baking parchment, or lightly oil and flour. Halve the dough, place on the
baking sheet and using your hands knead the dough into a circular shape. Sprinkling with flour to
stop sticking.
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| |
| 5. |
Make the dough approximately 2cm thick and roughly circular in shape. |
| |
| 6. |
Bake the flat bread for 10 minutes. |
| |
| 7. |
Top the flat bread with the grated cheese and put back into the oven for 18-20 minutes, until golden
brown and crispy.
|
| |
This flat bread is delicious either hot or cold and will stay fresh if sealed in plastic bags for 2-3
days. It is perfect as a satisfying packed lunch food when on a long walk, a day out anywhere (one of
our testers rode 400 miles in a motorbike competition eating only this and dried fruit and nuts all day)
or as an accompaniment to picnics or meals (see
smoked trout flan recipe).
Our favourite flat bread is sprinkled with crushed chillis on top of the cheese before cooking.
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