A flatbread recipe can save your meal when you don’t have time to let a regular loaf of bread rise. This recipe can be made in just half an hour and it is pretty tasty all on its own.
Sometimes life does not leave time to bake a loaf of bread. Even with a bread machine there have been months during that past year in which I could not convince myself to bake a loaf of homemade gluten free bread.
That’s pretty bad when you consider that the recipe is fairly simple and quick. I’m forgiving myself though, since I’ve technically had a “bun in the oven” for 14 of the last 17 months.
For more easy gluten free recipes like this one, make sure to check out my ebook, The Gluten Free Survival Guide. I put all of my favorite GF recipes in there, including sandwich bread, pancakes, waffles, tortillas, pizza and more. I know your family will enjoy the recipes as much as mine does!
Since our family cannot live without gluten free bread, we’ve been surviving on my gluten free flatbread recipe. We’ve been making this for years, but I hadn’t posted it before because it was based off of Kate’s gluten free wrap recipe. However, over the years my lack of willingness to buy tapioca flour, read cooking instructions, or buy $6 of yeast every week has made this recipe into something I consider my own. After finally stumbling on the secret to making this gluten free bread without yeast – I literally stumbled and spilled all of the yeast – this recipe is finally ready for public consumption.
When the bread has finished baking, cut each square into 4 pieces. Then use the the pieces to make sandwiches – we’ve had everything from grilled cheese, to vegan BLTs, to Reubens, to PBJ’s. It’s not as fast as grabbing gluten free bread out of the freezer, but it tastes SO MUCH BETTER!
1 c. brown rice flour
1/2 c. corn starch
2 Tbsp. sugar
2 tsp. xanthan gum
1/8 tsp. baking soda
1/2 tsp. salt
3/4 c. water
1 tsp cider vinegar
2 Tbsp. canola
2 eggs (or flax eggs)
1. Mix all dry ingredients in medium size bowl.
2. Add wet ingredients and mix thoroughly.
3. Grease two 8 in. square baking pans and dust with brown rice flour.
4. Spread half of batter evenly into each pan. Use the back of a wet spoon if the dough is sticky.
5. Bake at 350 degrees F for approximately 15 minutes, or until bread pulls away from the sides of the pans.
Substitution Notes: Tapioca starch or potato starch can be substituted for the corn starch. Flax eggs are 1 Tbsp ground flax seed + 3 Tbsp. water. I haven’t tried egg replacer since I generally have flax seed on hand.