Recipe by paulamonster
This is a chewy noodle-like bread that is similar to pan fried green onion pancakes, except without the salt and green onions! I use it to make quesadilla-like sandwiches with salsa and cheese. Best fresh. They cook up like pancakes, but are chewier. Very yummy, even my wheat-eating hubby likes them!
Top Review by lwolfe
This recipe is a great start recipe. It was just missing a few important parts. 1st try adding a little milk (we have to use dairy free) I used about 2 tablespoons of milk. Don't forget xathan gum 1/2 teas, next 2 tbl of sugar and about 1/2 tea of salt. This works well with the 1 egg, 1c of gluten free (bob's red mill) all purpose flour and 1/3 cup of water. I think I actually added a teaspoon more or so of milk. Ours is a dairy free milk from glutenfreemall.com. all of that gave this recipe a 4 out of 5 because it was quick and easy and I don't waste bread because it only makes a little. Much better than the store bought kind. Thanks for the start. I was looking for an easy fix.
- 1 tablespoon black bean flour (I use turtle bean flour from Bob's Red Mill)
- 3 tablespoons brown rice flour
- 2 tablespoons potato starch
- 1 tablespoon tapioca starch
- 1 egg
- 1⁄3 cup milk (approx amount!)
- 3 tablespoons oil, for pan frying
Directions See How It's Made
- Combine flours very well in med. size bowl. Make a well in the centre.
- Drop egg into well.
- Add milk to well. Use less than full amount until you are sure how much you need.
- Mix very well until there are no lumps of flour. Add liquid as needed -- either milk or a combination of milk and water -- until you have a pancake batter consistency. It should be runny. I'm sorry that I don't have a better idea of how much liquid I use, but if you have ever made pancakes, just aim for pancake batter consistency.
- Pour desired amount (again, think of pancakes) into a hot, oiled, cast iron pan and turn to med. high heat.
- Cook about 3 min or until it looks like it's starting to set at the edges (time depends on thickness).
- Flip and cook on second side about 30 seconds to one minute.
- Remove and repeat. Makes about 3-4 flatbreads.
- (The bean flour makes the flatbread more flexible and easier to use as a wrap. So does the egg).
- (The milk makes the flatbreads brown nicer, but water can be subbed with decent results).