gluten free flat bread

As I mentioned in my previous post I have been making a gluten free flat bread that we really like.

It is quick and easy to make and everyone even those not gluten free like it.

We tried several gluten free flat breads but the problem is that all the commercial flat breads, tortillas etc left a lot to be desired, they don't fold well, tending to break and are rather hard and unpalatable.

I have been experimenting and found that cooking them in your sandwich press gives good results.

I have used these as savoury crackers for dips etc. by cooking them once and then cutting them into triangles and putting them back in the press for another couple of minutes until crisp.

Gluten Free Flat Bread.

1 C tapioca flour
1 t baking powder
1 t sea salt
2 T oil
2 T water
2 eggs

Mix well, pour (or roll out and press into shape, then place) into
hot skillet. 

Turn over when half done. 

Takes maybe 8 - 10 minutes. 

Now this is the recipe how I first got it, here are my tweeks.

I make the mix runnier like a pancake batter and either use a frypan, the flat hotplate on my stove or now the sandwich press. You can make it thicker like a hotcake batter or thinner like a crepe batter by varying the amount of water- experiment to find out what you like best.

Here are some photos showing the sandwich press method.

 Place a large spoonful onto a hot sandwich press.

 with the back of your spoon make it circular, shut the lid.

 It only takes a minute or two to cook, this batter was more crepe like, so if your batter is thicker it might take longer, if you leave it too long it will become crispy and difficult to fold.

 We used these to make steak sandwich wraps, while the others used normal bread.

We use sizzle steak for our steak sandwiches so it is nice and thin and easy to roll.

I just put some BBQ sauce on the bread, topped it with the steak, caramelised onion and salad fillings and rolled it up- yummy! 


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