bread - gluten free flatbread

By tinathorn

Ingredients

• 1/2 cup tapioca flour
• 1/2 cup potato starch (not potato flour)
• 3 1/2 Tablespoons sorghum flour
• 2 Tablespoons amaranth flour
• 2 Tablespoons white rice flour
• 2 Tablespoons brown rice flour
• 1 teaspoons baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon xanthan gum (use corn-free xanthan gum, if needed; or 1.5 x's guar gum)
• 1/2 teaspoon guar gum
• 2 eggs, (or 3 egg whites) (or a gluten free egg substitute) (I used 2 whole eggs)
• 1/2 cup non-fat Greek yogurt (FAGE brand is the best); or dairy-free alternative (So Delicous brand.)
• 2 Tablespoons filtered water
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon agave nectar/syrup
• 2 teaspoons apple cider vinegar
• Italian seasoning for top (optional)

Preparation

Step 1

Preheat oven to 375°F.
Line the bottom of an 8 x 8" baking pan with parchment paper and spray lightly with olive oil cooking spray.
In a large bowl, whisk together flours, starches, baking powder, baking soda, salt, xanthan gum and guar gum. If using a plastic bowl, add the starches last, as it tends to want to stick to the bottom of the bowl.
In the bowl of your mixer, beat eggs on low (#2 on a KitchenAid mixer) until blended; add in agave, oil, Greek yogurt, water and vinegar; add dry ingredients and blend on low-medium (#4 on a KitchenAid mixer) until dry ingredients are moistened; then beat on high (#10 on a KitchenAid mixer) for 1 minute.
Add the dough to the prepared pan. With a wet spatula spread the dough evenly shaping corners and sides. If using, add Italian seasoning sparingly and press into dough lightly.
Place pan in the oven and bake for 20 minutes, lay a sheet of foil over the top to prevent over browning;, and cook for an additional 5-10 minutes or until center has risen.
Remove bread from oven and immediately flop the bread onto a cooling rack. Remove and discard parchment paper. Allow the bread to completely cool before slicing.
Slice in desired sizes, (and slice in half to make 2 slices for sandwiches). May be served warm or at room temperature - warm is best for hot sandwiches.