gluten free flatbread/pizza dough

(originally published jan 15, 2012)

so this recipe is awesome, and very versatile. i originally used it as pizza crust, and it turned out AMAZING. this time i made it for celiac suz’ birthday dinner as an appetizer. (yes, that was 2 months ago! i have been busy with christmas posts!)

i really like the taste of the gluten free flours in this recipe, but not everyone just has 4 different kinds of gluten free flour laying around. you could certainly use a different selection of flours, or a pre-mixed flour blend from the store.

ingredients:

3/4 c tapioca flour
1/2 c rice flour
1/3 c chickpea flour
1/3 c sorghum flour
1 t xanthan gum
1/2 c milk (i use almond)
1/4 c water
2 1/4 t (or one packet) yeast
2 t sugar
2 egg whites
3 T olive oil

to make:

mix flours and xanthan gum well.

in a separate bowl, heat milk and water in the microwave - you want them to be hot, but not boiling. about 1 minute does the trick.

add yeast and sugar to milk mixture, and stir. give it a minute for the yeast to froth up a bit.

then add egg yolks and oil to yeast mixture. (i also added a few T of garlic)

add wet to dry, and mix well. add more flour if needed. you want it to be cohesive, but still slightly sticky. i work with olive-oil coated hands.

since i was making a sort of naan type bread this time, i just rolled golf-ball sized wads of dough, and flattened them with my hands. then, fried in about a t of butter until browned on each side.

if you are making pizza, flour a baking sheet, and press the dough out (again i find oiled hands work better than a rolling pin) to about 1/2” thick. let it rise for an hour or so (it won’t get as fluffy as wheat crust), top and bake at 400 for about 20-25 minutes.