Adapted from the Wheat-Free Cook
This mellow-tasting, versatile whole-grain bread is perfect with cheese or with butter and jam for breakfast. Small, round, and crusty, like old-fashioned hearth breads, these loaves can be sliced across or split and quartered for sandwiches. Can also be used for pizza crust. With Thanksgiving around the corner, these also work great for a gluten free stuffing!
Makes 2 Flatbread
3/4 Cup Brown rice flour, plus additional for forming loaves
1/2 Cup Almonds
3/4 Cup tapioca flour
2 Tablespoons flaxmeal
1/4 Teaspoon anise seeds
1/2 Teaspoon fine sea salt
1 Teaspoon baking powder
1 Teaspoon baking soda
1 Teaspoon xanthan gum
1/2 Cup plain whole milk yogurt
1 Tablespoon olive oil
1 Large Egg
1/2 Cup Water
Step By Step:
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper (not wax paper). Combine the rice flour and almonds in a food processor, and grind to a fine meal. Add the tapioca starch, flaxmeal, anise seeds, salt, baking powder, baking soda, and xanthan gum, and process to mix.
Combine the yogurt, olive oil, egg and water in a bowl. Add the liquid ingredients to the dry ingredients all at once, and process to form a fluffy-looking, sticky batter, about 30 seconds. Scooping out the batter with a rubber spatula, form two equal mounds on the baking sheet, 5 inches apart. Sprinkle lightly with rice flour, and pat each one gently into a 6-inch disk. Form a rounded edge by dipping your fingers in rice flour and nudging the
sides of the dough. Using a long knife blade, cut a diagonal grid pattern on top of each flatbread, making three 1/4-inch-deep cuts each way. Bake until golden brown and crusty, abut 25 minutes. Transfer the loaves to a wire rack and let cool.