the quest for flat bread
I am looking for a good recipe for a flat bread, kind of like tortilla or even a bit thicker. I found one that was supposed to be flat bread using coconut flour, tapioca flour, and egg whites (as the main ingredients), but it turned
to be more like a pancake. That is NOT what I am looking for. Anyone have a good recipe! We are staying away from grains, but ESPECIALLY wheat because my husband is very sensitive.
Let me know if you find one, I always end up with a pancake.
from my GF baking cookbook:
1 2/3 cups gluten free all purpose flour
1 1/3 cups chickpea flour
1 tsp salt
1 tbsp oil
1 tbsp yogurt
Mix dry ingredients first, add oil and yogurt, then gradually add 1/4 - 1/3 cup of water. Dough should be firm and not sticky.
Makes 8. Form into balls, roll flat with a rolling pin. and fry in a skillet on both sides until done.
I know it's hardly primal, but using 100% tapioca flour would lead to something a lot doughier than you're looking for.
I have all kind of bread subs on my foodie blog that are gluten free and almost all grain free: :) feel free to check them out!
[url=http://foodfantabulous.wordpress.com/category/gluten-free-breads-crackers-cereals-and-pasta/]Gluten free Breads, Crackers, Cereals and Pasta | foodfantabulous[/url]
thanks for the link! That first recipe looks great!
Take a look at sorghum flour. It's from amaranth seeds.
From my experimentation, it is very difficult to work with without something "glutenous". It can be done, but takes a lot of patience. Here's the proof: [url=http://livingintheiceage.pjgh.co.uk/2011/11/sorghum-flatbread.html]living in the ice age: Sorghum Flatbread[/url]
Googling for "juwar flatbread" will give you a lot of hints. Juwar is another name for sorghum.
Next time I feel inclined to make this work, I'll simply blend sorghum and manioc. I reckon the manioc will act as the binder. I don't see that eggs are needed in the mix. Sorghum, manioc and water. Manioc will give that stretchiness that is necessary for the bread to remain in shape until cooked.
I made some flat breads by mixing mashed potatoes, potato starch, and eggs together until I found the right ratio then I covered them in chutney and butter....mind blowing
I've had this pinned on Pinterest for a while, but have yet to try: [url=http://fastpaleo.com/cauli-egg-wraps-or-pizza-crust/]Fast Paleo » Cauli-Egg Wraps or Pizza Crust - Paleo Recipe Sharing Site[/url]
Id say taro would be very suitable to make some sort of bread like food from. I just don't know where to start really, but it's texture is liek that of warm bread plucked from the middle of a big loaf.