Mellow-tasting, healthful and versatile, these crusty flatbreads are very easy to make. The loaves can be sliced across or split and quartered for sandwiches.
- 1/2 cup (2 1/2 ounces) brown rice flour
- 1/4 cup (1 1/4 ounces) sorghum flour
- 1/2 cup (2 ounces) almond meal
- 3/4 cup (2 3/4 ounces) tapioca starch
- 2 tablespoons flax meal
- 1/4 teaspoon anise seeds
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 large egg
- 1 tablespoon canola oil
- 1/2 cup plain European-style yogurt (not the extra thick Greek variety)*
- 1/2 cup water
1. Heat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Combine the dry ingredients in a large bowl.
3. Beat the egg lightly in a separate bowl, add the canola oil, yogurt, and water, and mix well. Pour over the flour mixture, and mix quickly with a silicone spatula to form a fluffy-looking, sticky batter.
4. Scoop the batter out with the spatula, form two equal mounds on the baking sheet, 5 inches apart. Dip the spatula in water and gently mold each heap into a shallow half dome. (The small amount of moisture helps to make a smooth crust.)
5. Cut a 1/4-inch deep cross on each loaf from side to side, which helps the bread to rise evenly. Bake until golden brown and crusty. Transfer the loaves to a wire rack and let cool.
Cook’s Tip: Store any extras in the freezer, not the refrigerator, to maintain a good texture, and reheat.
Nutrition Analysis (per 1-inch slice): 110 cal, 4.5 g fat, 15 mg chol, 135 mg sodium, 15 g carbs, 2 g fiber, 1 g sugar, 3 g protein.
Recipe by Jackie Mallorca, food editor of Gluten-Free Living. It first appeared in our Spring 2012 issue.