Grain free, dairy free, pliable flatbread!!

I first published this recipe and the previous one on my other blog; sorry it took so long to get them over here to the archive!

Another recipe we've become fond of recently is a very tasty grain free flatbread originally posted by Liz (aka "lonewolf") in one of the forums on celiac.com.


Grain-Free Flatbread

Ingredients:

4 egg whites
2 - 4 egg yolks (note: original recipe calls for 2 yolks, but 4 works too)
1 tsp melted butter (or coconut oil for dairy-free/casein-free version)
1 tsp agave nectar or honey
1/2 C almond flour
dash salt

Directions:

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Separate egg whites and yolks....


Beat egg whites until soft peaks form.


Beat yolks with melted butter or coconut oil, dash of salt, and agave or honey.


Sprinkle the almond flour over the egg whites and fold in gently along with egg yolk mixture.


Spread the batter onto the parchment paper into a 12" by 12" square (if using 2 yolks only) or a 12" by 14" rectangle (if using 4 yolks). Make sure the thickness is uniform over the square (or rectangle). Bake at 350 for 12 minutes; it should be turning golden brown on top when done.


This bread is so versatile! You can simply cut it into squares and use them for regular sandwiches, or into the right-sized rectangles to be wrapped around hot dogs as a bun-replacement. You can even take an entire sheet of bread and cover it with Dijon mustard, ham slices and Swiss cheese, roll it like a jelly roll, microwave it until the cheese starts to melt, slice and serve.


OK....it's not as flexible as wheat-based bread, so it does tend to crack a bit when you're rolling it up, but it's still AMAZING bread when you consider that it's entirely grain free!

Gluten Free Italian Bread

This recipe is from Jill's blog (Chef Silly Cooks Again):

Makes 2 loaves- about 20 servings

2 T active dry yeast
2 T sugar, divided
1 C warm water (about 110 degrees F)
1/2 C egg whites or egg white liquid
1 ½ C potato starch
½ C corn starch
1 cup Chebe Flour Blend or your favorite GF flour blend (preferably on with Tapioca flour in it; if it has xanthan gum, be sure to omit it from the recipe)
½ teaspoon Guar Gum
½ teaspoon Xanthan gum
½ teaspoon Baking Powder
1 ¼ teaspoon Salt
¼ cup Extra Virgin Olive Oil
2 teaspoons Rice or cider vinegar
Flourless pan spray
Water bottle to mist

Directions:

Dissolve yeast and one teaspoon of sugar in the water, set aside

Spray the bread pan or line with parchment paper

Sift together all of the remaining dry ingredients

Combine egg whites, yeast water, olive oil and sifted dry ingredients together in the bowl of a stand mixer on low for about 30 seconds. Scrape down sides of bowl, add vinegar and mix for another 30 seconds on medium.

Working with a rubber spatula dipped in a glass of water, divide dough in half onto each side of the bread pan. Shape the loaves into identical “logs” about 8-9 inches long. Keep the spatula wet as you do this. Square off the ends of the loaves. Make three shallow slashes in the top of the loaves, at an angle. Spray the top of the bread with the pan spray.

Place on the center rack of the oven. Turn the oven on to 425 degrees F and set the timer for 10 minutes. When the timer goes off, open the door of the oven slightly, reach in and spray the top of the loaves several times with your water bottle. Close the oven up and set the time for an additional 20 minutes. If you want to repeat the spray 2-3 times, it will make your crust a little crunchier.

After the 20 minutes are up, use an instant read thermometer and check for an internal temperature of 205 degrees. Cool completely before slicing, and wrap tightly once it is cool.

NOTE: If you need sandwich rolls, you can make several smaller loaves instead of 2 large ones; reduce cooking time appropriately.

Liz's Gluten Free Microwave "Buns"

I got this recipe from the gluten free forum on celiac.com; Liz (aka lonewolf) posted it. I know it sounds weird, but trust me, these rolls are FANTASTIC!

Ingredients:

1 large egg
2 Tbs. brown rice flour or sorghum flour
1 Tbs. almond meal
1 Tbs. golden flax meal
1/2 tsp. baking powder
3/4 tsp. sugar (or one packet Splenda)
1/2 tsp. cocoa powder
shake of salt

Directions:

Spray a custard dish (or any baking dish that will yield a hamburger bun sized "loaf") with non-stick spray. Crack egg into dish and stir with a fork until it's well mixed. Add all other ingredients and stir well. Cook in microwave on high for 90 seconds. You may have to loosen around the edges with a butter knife. The result is dense but reminds me a little of whole wheat bread. It is fairly low carb, especially made with sorghum flour.

NOTE: best dish to cook in is a 6-inch cereal bowl or soup mug with fairly straight sides. If you mix up about 8 servings worth or more of the mix in a Ziploc bag, you can make this quickly with one egg and 1/4 C of bun mix per bun. Makes a good sandwich roll!

Linda's Gluten Free Hamburger Buns

A recipe for gluten free hamburger buns from Linda; please visit her blog, The Gluten-Free Homemaker:

Ingredients:

Dry:

• 1 1/3 c. brown rice flour
• 2/3 c. sweet rice flour
• 1 c. tapioca starch
• 1 T yeast
• 2 tsp. unflavored gelatin
• 1 Tb. xanthan gum
• 1/2 tsp. onion powder (optional)
• 1 1/2 tsp. salt
• 2 tsp. sugar or honey

Wet:

• 1 – 1 1/4 c. warm water
• 4 eggs
• 1/4 c. olive oil
• 1 tsp. vinegar

Directions:

Mix the wet ingredients together in the bowl of your mixer using 1 cup of the water. Combine the dry ingredients thoroughly in a separate bowl. Add the dry ingredients to the mixing bowl and beat for 2 minutes. Add more water if it is too dry. The dough should be very soft and sticky.

Spoon the dough into greased or oiled English muffin rings (or make your own rings out of strips of foil taped in a circle) on a greased cookie sheet (or line the cookie sheet with parchment paper). Let the buns rise in a warm place for 30 minutes. Bake at 400 degrees for about 15 minutes.

Julie's Gluten Free Flour Tortillas

This recipe comes from Julie, please visit Mennonite Girls Can Cook to see other wonderful recipes (including several that are gluten-free):

Ingredients:

2 C tapioca flour

1 cup of gluten-free bread/bun mix - (Julie uses Kinnikinnick - you can also use gluten-free biscuit mix flour)

2 rounded tsp of xanthum gum

1 T shortening

1 T butter

1 1/3 cups whole milk

1/2 cup of sweet rice flour for rolling dough - (if you don't have sweet rice flour you can use tapioca flour)

Directions:

1. Mix the dry ingredients well, cut in the shortening and then add the milk and mix until it forms a ball.

2. Turn ball onto floured surface and knead until dough is smooth.

3. Cover completely with plasic wrap and let rest for an hour.

4. Form dough into a long cylinder and cut into 12 equal pieces.

5. Place the pieces on a plate and cover with a damp paper tower. (The dough will dry out too quickly if you don't)

6. Piece by piece roll out on floured surface, using as little of the sweet rice flour as possible. Use a 9" plate to cut into round circles.

7. As you roll out each ball, stack the circles between layers of wax paper.

8. Heat up a flat bottomed frying pan ... medium high....and in a little olive oil or coconut oil (healthy oil) fry each tortilla about 30 seconds on each side.

9. Let them cool... then store them in a sealed plastic bag in the fridge until you want to use them.

Julie's Best Gluten Free Bread

I found this recipe on the "Mennonite girls can cook" blogsite; one of the "girls", Julie, cooks gluten free and makes the most wonderful gluten free bread. I've reproduced the recipe here for your convenience, but please go look at Julie's site too.

Ingredients

1 cup warm water
3/4 cup milk (I used rice milk)
3 large eggs
3 tbsp olive oil
1 tbsp cider vinegar
1 tbsp. molasses
2 rounded tsp. xanthan gum
1 1/2 tsp. salt
1 cup white bean flour
1 cup Kinnikinnik bread/bun mix (or 1 cup brown rice flour)
1/2 cup tapioca flour
1/2 cup cornstarch
1 tsp sugar
1 pkg reg. yeast or 1 tbsp.

Directions

In heavy duty mixer beat eggs slightly , then add other wet ingredients.

Sift together dry ingredients and then add to the liquid, beating hard for about a minute . You will see the batter change and become smooth. (Consistancy needs to be right.. batter that is too thick will not rise .. too thin it will rise and then fall. If it looks like a too-thick cake batter then it is probably just about right!)

This recipe makes one regular size loaf. Line the bottom of the pan with wax paper and lightly oil the pan. Gluten-free baking tends to stick more than regular wheat flour.

To rise put the pans in the oven with the oven light on....and cover the pans with a towel. (Note: take the towel off after 1/2 hour or the towel will stick to the bread)



Let rise for about an hour until loaves round over the top of the pan.
Bake for 45 minutes at 350 degrees - or until tops are nicely browned - do not underbake.

This bread keeps well, also freezes well and after the first day is good toasted ! If you use the rice milk (or almond milk or hemp milk or whatever) it's casein free.