Flatbread

Ingredients

* 1 cup fine brown rice flour
* 1/2 cup tapioca starch
* 2 Tablespoons sugar
* 2 teaspoons xanthan gum
* 1 Tablespoon instant yeast
* 1/2 teaspoon salt
* 3/4 c. water
* 1 teaspoon cider vinegar
* 2 Tablespoons EVOO (Extra Virgin Olive Oil)
* 2 eggs
* 2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Directions

1. Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
2. In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
3. Slowly add dry ingredients to well blended wet ingredients.
4. Beat on medium/medium high speed for 4 minutes.
5. Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).
6. Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
7. Using a fork, tap indentations across the entire dough.
8. Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
9. Preheat oven to 425F.
10. Bake for 11-15 minutes or until the top is slightly browned.
11. It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.
12. Cut into large pieces to use as a folded sandwich bread

NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Sadly, I had refrigerated the first batch. =( But now I know better!

UPDATED NOTE: (Jan. 2008 ) In order to make the pressing/spreading the dough out easier, I now butter or brush oil on to parchment paper (cut to fit my pan) and then spread the batter. This way I can hold the parchment paper down and it spreads (and releases) easily.

http://glutenfree.wordpress.com/2007/07/18/gf-wrap-sandwich-success/