Mmmm… A recipe for a quick white rice flour flatbread.

Posted by Lyndi

Confession time. I am an unskilled baker. Somehow the whole baking process is a complete mystery to me.

I can explain why I am an unskilled baker. (1) I grew up in an environment where we never had cakes or cookies. (2) I don’t have a sweet tooth. (3) I live a wheat-free life. (4) I’m terrible at measuring. 

There. I said it. I own it.

However… there IS a quick white rice flour flatbread recipe that I have baked time and time again that is foolproof! And my husband actually requests it! The best part is that he can eat wheat/gluten and he still loves this bread.

This recipe has inspired me. (I just may bake additional recipes from the book.) Enjoy!

QUICK WHITE RICE FLOUR FLATBREAD

The Wheat-Free Cook by Jacqueline Mallorca, 2007

Ingredients

¾ cup white rice flour, plus additional for forming loaves

½ cup blanched, slivered almonds

¾ cup tapioca starch

¾ teaspoon fine sea salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon xanthan gum

1 tablespoon canola oil

½ cup plain whole milk yogurt

1 large egg

Instructions

1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Combine the ricer flour and almonds in a food processor, and grind to a fine meal. Add the tapioca starch, salt, baking powder, baking soda, and xanthan gum, and process to mix.

2. Combine the canola oil, yogurt, egg, and ½ cup water. Add the liquid ingredients to the dry ingredients all at once, and process to form a fluffy-looking, sticky batter, about 20 seconds. Scooping out the batter with a rubber spatula, form two equal mounds on the baking sheet, 5 inches apart. NOTE: I actually like to make 4 equal mounds, and it cooks the same as two. Sprinkle lightly with rice flour, and pat each one gently into a 6-inch disk (or smaller, if making 4). Form a rounded edge by dipping your fingers in rice flour and nudging the sides of the dough. Slash the top of each flatbread from side to side, forming a cross. Bake until golden brown and crusty, about 25 minutes. Transfer the loaves to a wire rack and let cool.