Gluten Free Flatbread

Recipe by paulamonster
READY IN: 15mins
SERVES: 3
YIELD: 3 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 13
    cup milk (approx amount!)
  • 3
    tablespoons oil, for pan frying
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DIRECTIONS

  • 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).
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