Tuesday, January 3, 2012

Gluten Free "Flatbread" or aka - "bready thing"

At our house, these are referred to as "bready things."  The first time my kids asked what they were, this was my reply because I didn't know what they really were called.  The name stuck, although I think they are similar to some type of middle eastern flat bread - who knows!  Anyway, whenever I make a soup that my kids don't love, I always make these.  Tonight we had these with my favorite chicken lime soup.  They know if they want more than one "bready thing," they have to eat their soup, of course it is their choice and they never complain.  Their favorite way to eat them is sprinkled with cinnamon sugar.  They are a little dense and I don't know if they are an acquired taste, but we like them.
Bready Thing
1/2 c. teff flour
1/2 c. sorghum flour
1 c. millet flour
1/2 c. tapioca flour
3 T. coconut flour
1 1/2 t. xanthan gum
1 t. salt
2 T. oil
1 1/4 -1 1 /2 c. warm water
butter for cooking
Combine all the dry ingredients, add the oil and most of the water and stir.  You want the dough to be a little sticky but dry enough to pinch into balls.  If you don't have coconut flour, and want to substitute it with another flour, you need to use 1/2 c. of a different flour for the 3T. of coconut flour. The coconut flour soaks up a lot of water and helps it form a great dough. Or if you use a flour mix, use 3 c. total.    You can also add any spices or herbs(I have done chopped cilantro and love it)  If the dough is too stiff, and more water, 1 t. at a time.  If it is too wet, add more flour, 1 t. at a time.  You really can't mess it up, you just have to get the dough the right consistancy.   Divide the dough into 12 balls and now the fun begins.  I use a gallon Ziploc bag and cut down the sides, spray it with Pam and place the ball inside.  Use a tortilla press, rolling pin, or heavy flat object and press or roll the ball into about a 6" circle, about 1/4" thick.  Thicker than a tortilla, thinner  than a pancake.  Heat a frying pan on medium and add 1 T. butter.  Make sure it is hot before you add the dough.  Toss in the circle of dough and let it cook until it starts to bubble and the edges look done, flip and cook 1 more minute on the other side.  You should have golden brown bubbles.  Remove the bread, add a little more butter and repeat 12 times.  I usually have 2 pans going at once.  Between the cooking I have time to roll out the next one and the process goes pretty quick.  You will then have 12 yummy bready things to go with your lovely dinner.  Be creative and use them as you wish, the possibilities are endless.  Let me know how you use yours!

This might sound harder than it really is, once you get the hang of it, it is really pretty easy.

1 comment:

  1. Those are so good. WE loved them and Kyra keeps talking about them :)