We recently modified our Rice Flatbread recipe with delicious results! This method of making rice flatbreads creates a much softer bread, and it stays softer for at least a few hours. You should make only enough to eat at the next meal.
This is 100% gluten free and takes about 10 minutes to make. Suitable through Stage IV. We use this all the time.
This recipe is based on proportions. You can double or triple the recipe for the results you want:
1 c. rice flour (mixed brown and white)
1/2 tsp. sea salt
1/3 c. expeller-pressed safflower oil
water to get desired consistency
expeller-pressed safflower oil for frying.
Start with equal parts of White Rice Flour and Brown Rice Flour.
Mix in about 1/2 tsp sea salt for every cup of flour you use
Then mix in about 1/3 c. of expeller-pressed safflower oil for every cup of rice flour you use. your mixture should be crumbly
Then slowly mix in enough water to make a thick batter, about the consistency of cookie dough.
Meanwhile, heat sufficient expeller-pressed safflower oil in a pan to coat the pan to a depth of about 1/8 inch. use a small pan so you don’t waste a lot of oil.
When the oil is hot, meaning that when you put in a piece of your rice flour dough it sizzles, start cooking the rice flatbreads.
Take a heaping tablespoon full of dough. Form a rough ball with the dough, then press it out. It should be pressed out to about the size of your palms and should be about 1/4 inch thick. Place the dough in the hot oil. Repeat with other pieces of dough. Don’t put too many in at once, being sure to leave enough space between the rounds. Cook on one side until golden brown. Flip over, cook on the other side. Remove from the pan and place on a place or serving dish. Repeat until all flatbreads are made. Serve!
This is also delicious with honey or butter on top, if you can eat these things.
ORIGINAL RECIPE FROM Extraordinary Foods for the Everyday Kitchen.
- Yeast Free
- Milk/Casein Free
- Wheat/Gluten Free
- Egg Free
- Cholesterol Free
- Suitable through Stage IV
One of our most frequent requests is for wheat free bread. This rice flatbread fits the bill. It is not really a sandwich bread, but has the feel of bread and tastes so good you will want have to make sure some is left to get to the table. This is based on traditional flatbreads and tortillas. This is a very fast recipe.
- 1/2 c. brown rice flour
- 1/2 c. white rice flour
- 1 tsp. sea salt
- 3 T. expeller-pressed safflower oil
- 1/2 to 3/4 c. water
Start heating a non-stick skillet on medium heat. Mix the brown and white rice flour together with the salt. Add the oil, and mix well until you have pea-sized balls. Mix in the water, a little at a time, until you can manage the dough. When the skillet is hot, put some dough in the palm of your hand and make a ball, about 2 inches in diameter. Flatten it with your hands, or place in the skillet and flatten it there with a wet spatula. Grill the bread on one side for a few seconds to minutes until it starts to turn golden brown. The amount of time depends on how hot the pan is. Flip over. Grill the other side. Remove from heat. Repeat with the rest of the dough. Serve warm with your favorite topping.