Flour: I use 1/3 sticky rice flour, 1/3 whole sorghum flour, 1/3 teff flour. Bob's Red Mill is a good source for sorghum and teff. For sticky-rice, the good kind is Erewan, in a clear plastic bag with a green label. But any brand of pure glutinous rice flour is probably okay. Available in Asian groceries or online.
2 cups flour 2 to 3 teaspoons baking powder 2 to 4 eggs Milk or water to make a good batter consistency. 1 Tbsp oil
Equipment: large mixing bowl, 9x13" baking pan.
Method: Preheat oven to about 350 degrees Fahrenheit. In the large mixing bowl, combine thoroughly the flours and the baking powder. Break in the eggs, stir the eggs with a fork to break up the yolks. Pour in the oil, stir that into the eggs. Begin stirring the flour into the eggs; add some milk or water any time it starts to get too thick. Once all the flour is incorporated into the batter, pour the batter into the baking pan and put on a middle rack in the oven. Bake around for usually about 20 minutes, until a toothpick comes out clean.
To use this like sandwich bread, I cut it into six slices. Then I use a serrated knife (meat knife or bread knife) to cut each slice carefully through the thickness of it, to make two thinner slices. That cut surface should have a texture more like classic bread. Then you can make a sandwich, or toast it and let butter melt into all the little holes on the cut surface, or whatever bread-related things you have missed.
Notes and theory: The sticky-rice flour and the eggs are what holds this together. Reducing the eggs makes a more fragile bread. The oil helps it keep good texture: if you leave out the oil, it will turn fragile and crumbly after the first day. Sticky-rice is the most effective binder, but cornflour will do in a pinch (comes out stiffer). The sorghum and teff are where the nutrition and flavor come from. If you don't like teff, you can try buckwheat or more sorghum. When fresh out of the oven, the surface will be relatively hard or leathery. Don't worry, it won't stay like that: a day later, the water will have re-distributed and it will be all evenly yielding but still very smooth. If you bake in larger pans, it comes out thinner and you may not be able to slice through the middle. In muffin cups, it might rise a bit more; you'd have to adjust the baking time.
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Gluten-Free Flatbread
Date: 2023-Jul-23, Sunday 11:59 pm (UTC)2 cups flour
2 to 3 teaspoons baking powder
2 to 4 eggs
Milk or water to make a good batter consistency.
1 Tbsp oil
Equipment: large mixing bowl, 9x13" baking pan.
Method:
Preheat oven to about 350 degrees Fahrenheit. In the large mixing bowl, combine thoroughly the flours and the baking powder.
Break in the eggs, stir the eggs with a fork to break up the yolks. Pour in the oil, stir that into the eggs.
Begin stirring the flour into the eggs; add some milk or water any time it starts to get too thick.
Once all the flour is incorporated into the batter, pour the batter into the baking pan and put on a middle rack in the oven.
Bake around for usually about 20 minutes, until a toothpick comes out clean.
To use this like sandwich bread, I cut it into six slices. Then I use a serrated knife (meat knife or bread knife) to cut each slice carefully through the thickness of it, to make two thinner slices. That cut surface should have a texture more like classic bread. Then you can make a sandwich, or toast it and let butter melt into all the little holes on the cut surface, or whatever bread-related things you have missed.
Notes and theory:
The sticky-rice flour and the eggs are what holds this together. Reducing the eggs makes a more fragile bread.
The oil helps it keep good texture: if you leave out the oil, it will turn fragile and crumbly after the first day.
Sticky-rice is the most effective binder, but cornflour will do in a pinch (comes out stiffer).
The sorghum and teff are where the nutrition and flavor come from. If you don't like teff, you can try buckwheat or more sorghum.
When fresh out of the oven, the surface will be relatively hard or leathery. Don't worry, it won't stay like that: a day later, the water will have re-distributed and it will be all evenly yielding but still very smooth.
If you bake in larger pans, it comes out thinner and you may not be able to slice through the middle. In muffin cups, it might rise a bit more; you'd have to adjust the baking time.