This is a fantastic gluten-free recipe for baking a snack or bread. Enjoy on its own or with your favourite topping or dipping. Try serving as a starter topped with chopped rosa tomatoes, sprinkling of salt and pepper.
Makes 18 flat breads
Preparation: the sourdough takes about a week to make, but use a sachet of yeast if you want the faster version.
10 minutes to prepare, and up to 1- 2h to prove and 5 minutes to bake.
|250ml (1 cup)||Gluten-Free Sourdough starter – see recipe or 1 sachet yeast.|
|500ml (2 cups)||Entice Brown Rice Flour OR Sorghum Flour|
|½ tsp||Xanthan Gum|
|½ cup||Warm water, and extra if necessary|
|sprinklings||Seeds, herbs, salt, spices for toppings|
Mix the dry ingredients together.
Put the starter in a medium sided bowl and add the dry ingredients, mixing with an electric mixer until just combined.
Add the liquids to the bowl and mix on high speed for 2 – 3 minutes until the consistency of a thick paste is achieved.
Allow the dough to rest for 1 – 2 hours, it will rise but not as much as a wheat based culture.
Preheat the oven to 220°C.
Brush parchment paper with olive oil and then with a ladle drop and smear the batter into round shapes of about 10 cm diameter. Top with a sprinkling of your choice of seeds, herbs, spices and salt.
Pop into the oven and bake for 5 minutes, until the edges turn golden.
Delicious on its own or topped with Avocado or Hummus, or fresh tomato, salt and black pepper.