Anyhow, Mom delivers to me a recipe for flat-bread which was given to her by another friend who got it from someone--prolly off the internet. This is bread she can actually HAVE!!! *le gasp* So I made it today to give it a whirl.
The attraction of this bread is that it's gluten free and GRAIN free and yet still soft enough to have an enjoyable cold sandwich. It's also full-a flavor and good things like that. So here's the recipe and I shall include hastily taken last minute pictures as well.
Simple Flatbread--recipe credited to Kristin Kons
Ingredients: 1 1/2 cups blanched almond flour (I used ground almond, worked just fine)
3/4 cup tapioca flour
1/3 cup (2TBS whole seeds) ground flax or ground chia seeds (I used ground chia seeds which I got at Whole Foods)
1 tsp xylitol or raw honey, or 7 drops liquid stevia <-- I forgot to use any sweetener and the bread came out just fine. :)
1/2 tsp baking soda
1/2 tsp sea salt (I have a bad feeling I used one whole tsp of both the soda and salt but it seemed to have turned out fine. Just obey the recipe tho)
3 organic eggs
1/3 cup plain organic yogurt--preferrably low or full fat
Any dried herbs mixed with sea salt--Italian season, Frontier adobe seasoning blend, or whatever seasoned salt you like (I used a mix of dried Italian herbs and sea salt)
1. Pre-heat oven to 350 degrees Fahrenheit
2. In a large bowl, combine almond flour, tapioca, ground flax or chia, xylitol, baking soda, and salt
3. In a small bowl blend eggs and yogurt.
4. Add the egg mixture into the dry ingredients and use mixer to stir to combine it until it forms a sticky, wet dough. (I actually stirred the herbs into the dough here)
5. Pour batter in a 12x16 jelly roll pan/cookie sheet lined with parchment paper or a silicon baking mat. Smooth batter out with a spatula over the entire surface area, so it is thin and even.
6. Sprinkle herbs of choice and sea salt (if you are using a salt free seasoning blend) evenly over the dough.
7. On center rack of oven, bake at 350 degrees for 8 minutes, or until a toothpick inserted into the center comes out clean. Don't over bake or it will be too dry.
8. Cool and cut into desired size. I like using a pizza cutter to do this.
Notes: The bread stores best wrapped in parchment paper and sealed in a Ziploc bag. It keeps longer stored in the fridge and can be frozen.