- Flour mix:
- 1 cup (5 ounces) brown rice flour
- ¼ cup (1 ¼ ounces) buckwheat flour
- ¼ cup (1 ounce) flax meal
- ½ cup (2 ounces) walnuts, coarsely chopped
- ½ cup (2 ¼ ounces) tapioca starch
- 1 teaspoon fine sea salt
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- Sesame seeds for top of loaf
- Liquid ingredients:
- 1 cup water
- 1 large egg
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dark molasses
Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with baking parchment. Combine the flour mix ingredients (except the sesame seeds) in a large bowl. Pour the water into a glass measure, add the egg, olive oil, and molasses, and whisk together. Add the liquid ingredients to the flour all at once and mix until smooth with a silicone spatula. Stir hard for a few seconds to form a soft, sticky dough that will just hold its shape. Scoop the dough into a ball on the baking sheet. With lightly oiled hands, pat very gently (so you don’t press out the air) into an 8-inch diameter shallow dome, rounding the edges with the sides of your cupped hands. Dip the spatula in water and smooth the surface lightly. Sprinkle the sesame seeds on top. Using a long knife blade and wiping it between cuts, slash a diagonal grid patterns on the surface of the flatbread, making four 1/4 –inch deep cuts each way. Bake until lightly browned and crusty, about 30 minutes. Transfer to a wire rack and let cool before slicing.
Cook’s Tip: Freeze any extras, ready sliced, to maintain the good texture.
(This recipe originally appeared in #2/2012)
Recipe by Jacqueline Mallorca. The author of more than a dozen cookbooks, Jackie Mallorca’s most recent titles include The Wheat-Free Cook and Gluten-Free Italian. For more information, tips and recipes, go to GlutenFreeExpert.com.