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Makes two 10-12-inch flatbreads
2 C gluten free flour
1 T Xanthum gum
2 T Potato Starch
2 t baking powder
2.25 t yeast
1/2 T sugar
1/2 c warm water
1 egg
3/4 c milk
2 T oil
Mix up yeast in non-metal container let sit for 10 minutes. Mix dry ingredients, wet ingredients, combine and mix. Pour in yeast mixture and knead for a bit, shaping into a ball. Lightly coat dough ball with olive oil and let rise for 1-2 hours. Roll out and bake for 10-15 minutes at 450 degrees in cast iron skillet or on pizza stone.
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