I'm still sick, but wanted to share a bread recipe.

[Guest guest]

This is from another place online that I go to. I've been too sick

to try to make it, but will hopefully be able to try it soon.

 

Herbed Flatbread

 

1 Tbsp gluten-free dry yeast

2/3 cup brown rice flour or garbfava flour

½ cup tapioca flour

2 tablespoons dry milk powder or non-dairy milk powder (or 2 tbsp

tapioca flour)

2 teaspoons xanthan gum

½ teaspoon salt

1 teaspoon instant minced onion

½ teaspoon each caraway seeds, dill seeds, cumin seeds, mustard

seeds, and fennel seeds

½ teaspoon sugar or ¼ teaspoon honey

2/3 cup warm water (105)

1 teaspoon olive oil

1 teaspoon cider vinegar or ¼ teaspoon unbuffered Vitamin C crystals

 

TOPPING

1 tablespoon olive oil or cooking spray

½ teaspoon kosher or coarse salt

Cooking spray (for pan)—I use parchment paper instead

 

In medium mixer bowl using regular beaters (not dough hooks), blend

the yeast, flours, dry milk powder, xanthan gum, salt, onion, seeds,

and sugar on low speed. Add warm water, olive oil, and vinegar. Beat

on high speed for 3 minutes (If the mixer bounces around the bowl,

the dough is too dry. Add water if necessary, one tablespoon at a

time, until dough does not resist beaters.) The dough should resemble

soft bread dough.

 

Preheat oven to 400 degrees. Place dough on 15 x 10 inch pan tha thas

been coated with cooking spray. Liberally sprinkle rice flour on

dough, then press dough into pan with hands, continuing to sprinkle

dough with rice flour to prevent sticking to your hands. Dough should

extend up to within 1 inch of pan edge, but should not touch edge of

pan. Brush with olive oil or spray with cooking spray. Sprinkle with

salt.

 

Bake for 15-20 minutes or until golden brown and edges are turned up.

Remove from oven. Cut or tear into pieces. Serves 6.

 

 

 

Let me know how it turns out.

 

Shannon

(who made it to the second trimester this time...yipee!)