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Gluten-free flatbread

January 31, 2012

I was feeling like having something that was similar to a flatbread, we just didn’t have anything like that in the house, so I thought I would make some. Flat breads tend to be more of a cracker than actual bread; although some can be used for pizza shells [have to work on that].  I scoured several recipes; they all had some variation of flour, oil and water.   One recipe called for corn flour or cornstarch in the recipe- I thought I would try half and half.  They turned out ok, just not what I was looking for.  I decided that I would try rice flour and see if they were much different or better.  These turned out to be a little different, and I liked them better but I also played around with the different ingredient amounts.  You can too, depending on how you like them.  I found these to be nice and crisp – just what I was looking for to have with my artichoke dip!

Gluten-Free Flatbread

1 cup of rice flour

2-3 tablespoons olive oil

½-3/4 cup water

Rosemary, garlic and different herbs to add flavor [I eyeball, but I always like a lot of garlic so feel free to use whatever you like].

Add the rice flour to a bowl and then add the olive oil stir to combine, add the water a bit at a time, and just until the dough is formed and holding together, don’t use too much water.  Pick up the dough and work a bit with your hands then roll out flat to approx 1/8 of an inch.  I placed in a hot skillet brushed with olive oil and cooked for approx 3 min a side – watch them,  they can cook quickly!

Break them up or eat as they are! Great for using with dips or for spreading goat cheese or other spreads on them and enjoying!

I think I will try a different flour and possibly try them in the oven next time.  Will let you know how they turn out!