Category Archives: Gluten Free Baking

Sweet Potato Oat Bites

If you want to make a simple, easy to make treat that’s healthful and not too sweet, here it is! These little “bites” are a cake-like/cookie-like treat that will help to satisfy that sweet tooth in a gentle yet healthful way. Give them a try!

Below is a video demonstration of how to make the little bites. The written recipe is below the video.

Enjoy!
Judi

Sweet Potato-Oat Bites
Makes About 14 Small “Bites”

These are soft cake-like, cookie/like treats that are really easy to make. Stir in the add-in of your choice for unlimited variations. The recipe can easily be adjusted to make as many as you need. Enjoy! jk

1 cup oats (any kind)
1/2 tsp baking powder
1 tsp ground cinnamon
½ cup mashed cooked sweet potato
1 to 2 Tbsp maple syrup or apple butter, to taste
1 or 2 Tbsp milk of choice, or more if needed
¼ cup “add-in” of choice

Place oats in a food processor and pulse until the oats are medium ground (with some oat flour, but some oat pieces are fine). Add remaining ingredients (using 1 tablespoon of milk at a time) and pulse until well mixed, and holds together when pressed…not too wet and not too dry. If too wet, add a small amount of oats and process more. If too dry, add more milk, one tablespoon at a time until the mixture is moist and holds together. Stir in your “add-in” ingredients.

Scoop by rounded teaspoonful onto a silicone mat or parchment paper lined baking sheet. Bake at 375F for 18 to 20 minutes, until set and lightly browned. Remove from oven and allow to cool. Store in a covered container in the refrigerator.

Possible add-in ingredients (use any combination or single ingredient of choice):

Chopped dried fruit of choice, such as cherries, cranberries, figs, apples, raisins, apricots, etc.
Chocolate chips
White baking chips
Cinnamon chips
Nut of choice such as pecans, walnuts, almonds, sunflower seeds, pepitas, sesame seeds, cashews, Brazil nuts, etc.

About Judi
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.

Rice-Chickpea Crackers

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Here’s an easy gluten-free cracker to make! Below is a video demo of how to make the crackers. The written recipe follows the video.

Enjoy!
Judi

Rice-Chickpea Crackers
Makes about 4 Dozen 1-1/2” Crackers

3/4 cup brown rice flour
1/4 cup garbanzo bean (chickpea) flour
1 tsp baking powder
1 Tbsp flax meal (ground flax seed)
1/2 tsp salt (optional, see note below)*
1 Tbsp extra virgin olive oil**
1/4 cup water or milk of choice, or more as needed

Combine the flours, flax meal, baking powder, and salt (if adding it to the mixture) in a small bowl. Add the oil and milk; stir well to combine.
Transfer the dough to a silicone baking mat or sheet of parchment paper the size of a large baking sheet. With your hands, form the dough into a rectangle. Cover the dough with a sheet of waxed paper about the size of the baking mat or parchment paper. With a rolling pin, roll the dough into a large rectangle until it is 1/8” to 1/4” thick. Remove the waxed paper. Score the dough into individual crackers about 1-1/2” square (this will not be perfect and don’t stress over measurements), with a pizza cutter or a dull butter knife. Don’t press hard, as you don’t want to cut the baking mat or parchment paper!

Place the sheet on the rack in the middle of a preheated 350°F oven, and allow them to bake for 18 to 25 minutes, until lightly browned. The baking time will vary depending upon the thickness of the dough and whether they were baked on parchment paper or silicone.

Important! Set your timer for 10 minutes at the start, rather than the full baking time. Crackers along the edges will bake faster than the crackers in the center. As they brown, they will need to be removed and allowed to cool on a plate or cooling rack. Return the remaining crackers to the oven, setting the timer for short intervals at a time, removing browned crackers along the way, until all the crackers have lightly browned. When all are lightly browned and dry, remove the pan and allow the crackers to cool, either directly on the pan or on a cooling rack. Enjoy!

Store cooled crackers in an airtight container at room temperature.

* Note: Feel free to add any herbs you want to flavor these your way. Dried herbs can be added when combining the dry ingredients. The added salt will enhance the flavor of the cracker, but it can be omitted, if desired; OR leave the salt out of the batter and sprinkle a small amount of salt on top of the formed crackers before they are baked. Be careful not to add too much, as a little goes a long way!

**The olive oil can be omitted, if desired, but the crackers will have a very dry mouth feel.

Chickpea Tomato Herb Crackers

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If you’re looking for a flavorful tomato herb cracker using gluten-free flours, this is a great one to try. They are delicious, gluten-free and easy to make. Give them a try sometime!

Below is a video demonstration of how to make the crackers. The written recipe is below the video. Happy baking!

Enjoy!
Judi

Chickpea Tomato Herb Crackers
Makes about 4 Dozen (1-1/2 to 2” Crackers)

½ cup brown rice flour
½ cup garbanzo (chickpea) flour
1 tsp baking powder
1 Tbsp flaxmeal
½ tsp salt
¼ tsp garlic powder
½ tsp onion powder
½ tsp dried basil*
½ tsp dried rosemary*
¼ tsp dried oregano*
1 tsp dried parsley
3 Tbsp tomato paste
1 Tbsp extra virgin olive oil
1/3 cup water

In a small bowl, combine all ingredients and stir well to make a smooth paste-like consistency. If the dough is too wet, add more flour. If it is too dry, add a little more water in small amounts until the dough can easily be rolled, but is not too wet.

Preheat oven to 350°F. Place the dough on a silicone mat or a sheet of parchment paper cut to fit a large baking tray. With a spatula or your hands (moistened with water to keep the dough from sticking), gently form the dough into a rectangle. Cover the dough with waxed paper and roll it into a large rectangle, about 1/8 to 1/4 inch thick. Remove the waxed paper. With a pizza cutter or a butter knife, gently score the dough into 1-1/2 to 2-inch squares to form your crackers. (Don’t stress over perfection!)

Place the pan on the rack in the middle of the oven and bake for 25 to 35 minutes, until the crackers are crisp and lightly browned. The baking time will vary depending upon how thick the dough has been rolled and whether they are baked on parchment paper or silicone, so they must be watched closely.

Important! Monitor the crackers as they bake, starting at about 10 minutes into the baking time. Remove any browned crackers along the edges as they bake to prevent them from burning. When all are baked (lightly browned, dry to the touch, and move freely on the baking sheet), remove the pan from the oven and allow the crackers to cool. Store in a covered container at room temperature.

* If preferred, you can use 1-1/4 tsp (or more) of Italian seasoning in place of the basil, rosemary and oregano.

Almond Rice Crackers

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If you’re looking for an easy, fast, gluten-free and vegan cracker to make, you’ve found it! These crackers are a favorite in our house and they are simple and quick to make. A win-win for us! Below is a video showing how to make them. The written recipe is below.

Enjoy!
Judi

Almond-Rice Crackers

Makes enough for 1 sheet pan (30 to 45 crackers)
½ cup almond flour
½ cup brown rice flour
1 Tbsp flax meal
¼ tsp salt
1 Tbsp extra virgin olive oil
¼ cup milk of choice, or more if needed*

Makes enough for 2 sheet pans (double the recipe)
1 cup almond flour
1 cup brown rice flour
2 Tbsp flax meal
½ tsp salt
2 Tbsp extra virgin olive oil
½ cup milk or choice, or more if needed*

Combine all ingredients in a bowl. Stir until well combined. Cover bowl and allow mixture to rest for 30 minutes to 1 hour (can be placed in the refrigerator during this time) to allow flour to soak up moisture. Check the dough after it has rested for about 15 minutes. If mixture does not hold together well, add more liquid, 1 tablespoon at a time, mixing well after each addition. It has enough liquid when it is slightly moist and holds together well without being crumbly.

Preheat oven to 350°F. Transfer the cracker dough onto a silicone baking mat or a sheet of parchment paper large enough to cover a baking sheet. Cover the dough with a sheet of waxed paper about the size of the baking mat or parchment paper. Roll the dough into a rectangle shape no more than 1/8-inch thick. Remove the top waxed paper and discard it. With a pizza cutter or a butter knife, score the dough into roughly 1-1/2-inch squares for crackers.

Place the sheet on the rack in the middle of the oven and bake for 20 to 25 minutes, until crisp and golden. Crackers along the outer edges will brown first, so remove them as they bake and return the rest to the oven. When all are baked remove the pan from the oven and cool remaining crackers on a wire rack. Serve or store in an airtight container at room temperature.

* If preferred, water may be used in place of milk, but the crackers will not have as much flavor as when made with milk.

If you want to add extra flavors to your crackers, go ahead!
Here are some possibilities:

Black pepper, rosemary, finely chopped cranberries and pepitas (or other dried fruit, nuts or seeds), garlic and Italian herbs, rosemary, thyme, chives, and parsley, Italian seasoning and Parmesan cheese

Quick and Easy Banana Oat Cookies

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Here’s a REALLY fast and easy banana oat cookie that can be made in no time in the food processor, if you have one. Otherwise, mix them by hand, no issues! They’re perfect for anyone wanting to reduce added sugar and fat in their diet. They’re great as a dessert, snack, or even a breakfast cookie.

Here’s a video showing how to make the cookies. The recipe is below the video.

Enjoy!
Judi

Quick and Easy Banana Oat Cookies
Makes About 18 Small Cookies

2 cups oats (any type)
½ tsp baking soda
1 tsp ground cinnamon*
2 ripe bananas
2-4 Tbsp milk of choice, or more if needed**
½ cup add-ins, optional

Place the oats, baking soda and cinnamon (if you are adding it) in a food processor and process until the oats are a coarse flour. It does not need to be ultra-fine. Slice the bananas and add them plus the milk to the food processor. Pulse until the bananas are pureed and the mixture comes together. If the mixture seems crumbly and a bit dry, add more milk, 1 tablespoon at a time until the mixture is moist and comes together, but is not overly wet.

Transfer the mixture to a bowl and stir in up to ½ cup of any combination of add-in ingredients you want. Mix well. Cover the bowl and allow the mixture to rest for about 15 minutes so the oats can soak up some liquid. After the soaking time, the mixture should be moist and still hold together, not dry and crumbly. If it is dry, add a little more milk until it is moist and holds together.

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. With a tablespoon or a #40 cookie scoop (which holds 1-3/4 tablespoons), divide the mixture on the prepared baking sheet. Slightly flatten each mound with your fingers. Bake on the rack in the middle of the oven for 13 to 16 minutes, until they are set and starting to brown. Remove from the oven, cool, and enjoy!

* The cinnamon can be omitted if you feel the flavor won’t blend with your preferred add-in ingredients.

**The amount of milk needed will vary depending on the size of the bananas used, and the type of add-ins you choose. Batches made with larger bananas will need less milk than batches made with smaller bananas. Add enough to make a very moist, but not sopping wet batter.

Optional add-ins:
You can add any one or combination of embellishments and flavorings to your cookies. Nuts, seeds, dried fruits, flavorings, and chips of various sorts all work well. Get creative! Here are some examples:

Chopped Nuts or Seeds
Walnuts
Pecans
Almonds
Peanuts
Pistachios
Pepitas
Sunflower Seeds
Sesame Seeds
Flaxseeds
Dried Coconut

Chopped Dried Fruits
Raisins
Cranberries
Cherries
Figs
Currants
Apples
Peaches
Apricots

Flavorings (Of course, add only small amounts of these!)
Vanilla extract
Vanilla bean
Cocoa powder
Orange zest
Orange extract
Nutmeg

Chips
Chocolate chips
Peanut butter chips
Butterscotch chips
White chocolate chips
Cinnamon chips
Mint chocolate chips
Caramel chips
This list is growing with what’s becoming available in stores.

Review of Bob’s Red Mill Gluten Free Cinnamon Raisin Bread Mix

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For anyone who must eat gluten free and who loves bread, life can be extremely challenging. Ready-to-eat gluten free breads are tasteless, often dry, and don’t have quite the texture you’re expecting. Homemade recipes often turn out crumbly and don’t hold together like bread should. And never mind the flavor…oh my!

Yet, gluten free options are growing in the marketplace. And that’s to be expected…the demand is growing for assorted reasons. After being disappointed about gluten free recipes and options many times over, I decided to try once again to enjoy bread, and review the product at the same time.

Today’s test is on Bob’s Red Mill Gluten Free Cinnamon Raisin Bread Mix. (Please note that I have no connections with the Bob’s Red Mill company, other than buying their products at the supermarket.) Here’s my two cents…

Price. First of all the price seems hefty, at just under $5 a bag where I purchased it. However, when comparing it to the price of ready-to-eat gluten free loaves, it was comparable. So I suppose that’s about all one could ask.

“Hidden” raisins. When I picked up the package I couldn’t see any raisins. No matter how I jostled the bag around I couldn’t see any raisins, so I guessed they were in a separate pack inside, even though the directions didn’t mention any raisin package and they weren’t among the added ingredients I needed. Well, the raisins were there…just “hidden.” When I emptied the package into my mixing bowl, the raisins were there, and they were plentiful! They were well coated with the flour mixture, so they just weren’t visible while in the bag. Thanks, Bob!

Ingredients. The bag includes a separate yeast package, which is to be expected. Other than that, you add warm water, eggs and oil, in a specific order, proofing the yeast first. Very reasonable and most people would have those few ingredients on hand.

Ease of mixing. The instructions recommend using a stand mixer, which I have. With that appliance, the ingredients blended extremely easily and quickly into a smooth but rather thick batter. Without a stand mixer, it will likely involve a lot of hand mixing to achieve the same smooth texture achieved with the stand mixer. The package says it will be like cake batter. No so to me. IF it was cake batter, it’s so thick I expect you’d have a really dry cake on your hands. It IS smooth like cake batter, but don’t expect it to be as thin because it’s much thicker than that.

Raisin Bread Ready to Rise

Baking pan. The instructions call for a greased 9×5 nonstick loaf pan. I do not have a nonstick loaf pan. Instead I have a good quality aluminum loaf pan. With that, I greased it well with a pat of real butter and hoped for the best. No issues…the bread released easily after baking without any sticking whatsoever. Yeah!

Rise time. The instructions call for allowing the bread to rise in a warm place for 45 to 60 minutes until the dough is level with the top of the pan. Mine took 53 minutes to reach that point. So, Bob is “right on” here.

Baked Cinnamon Raisin Bread

Baking time. Bob calls for allowing the bread to bake for 60 to 65 minutes until it reaches an internal temperature of 205°F. This bit of instruction may present issues with some people who don’t have an instant read thermometer (which in my life, is a kitchen essential). I baked the bread for 60 minutes and noticed it had pulled away from the sides of the pan. The internal temperature was close. I declared it to be done.

Cover with aluminum foil during baking. The instructions call for covering the loaf with aluminum foil while baking after it begins to brown. I did not have any foil at the time, so I baked it without the foil. I noticed that the bread was nicely browned when it was finished baking…not too dark. However, the top was very tough and dry. It was hard to poke the thermometer through the top of the bread to test the temperature. SO, apparently the foil recommendation is there not for browning, but for maintaining moisture in the loaf. I suggest you use the foil!

Sliced Raisin Bread

Allow bread to cool before slicing. This is a standard recommendation with all baked breads, and it’s no different here. If you cut bread while it’s hot (as delicious as it is), moisture escapes through the cut section and the bread will be dryer than it would have been otherwise. So, give it time to cool before slicing.

Ease of slicing and bread texture. To my absolute delight, this bread sliced easily despite the tough top crust (from my not using foil during the baking). The slices stayed together and didn’t fall apart as so often happens with homemade gluten free bread. The slices even looked like regular bread, or at least they were a very close second. Even the tough top crust was easy to slice with my serrated bread knife. Thanks again, Bob!

Taste. The taste was fair to me, not absolutely great and wonderful. To my surprise, the bread was moist, so that was a real plus. First I tasted it plain with nothing on it. Secondly, I toasted the rest of the slice and put (real) butter on it. It toasted well in that it browned nicely and held up during toasting. However even with butter, the taste was still a little bland. To me (and maybe not to you), it needed a little more cinnamon to give it a flavor boost. Gluten free flours are very tasteless and it’s often necessary to boost up flavorings to give the baked goods the flavor you’d expect. More cinnamon would have masked the bland flavor of the flours/starches used in the mix.

Baked Cinnamon Raisin Bread

Overall. Overall, I think this is a good product and I will buy it again. It does take some time to make in that it’s a slow riser and slow baker. However, as long as you’re home, you can do other things during the down times. The price is comparable to other gluten free breads and mixes that are available, so it’s not unreasonable. The flavor could stand some improvement, but that’s likely to be said about all and any gluten free baked goods. A little cinnamon and sugar on it will go a long way in making you feel like you’re eating regular raisin bread.

Thank you, Bob!
Judi 🙂

Gluten Free Bread Muffins

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Many people have gone gluten-free these days for assorted reasons. No matter what the reason, one thing that is often missed is bread. No matter what is said about bread in the news, even though its form may have changed, bread has been a staple in the diet of people for eons. If you enjoy bread and suddenly find yourself trying to do without it, life is just not the same! Nothing quite takes the place of bread.

I’ve explored gluten-free bread recipes and have found this one to be a winner. It’s a recipe I developed after a NUMBER of trial runs. It works baked in a loaf, but even better when made in a regular size muffin tin. This bread is not sweet, so it goes well with meals. The recipe is as follows.

Watch the video below for my special tips on making this bread successfully along with details of how to make it in a loaf. Enjoy! Judi

Gluten Free Bread Muffins
Makes 12 Regular Size Bread Muffins (or 1 loaf)

14 oz gluten-free flour blend (that contains NO xanthan gum, guar gum, nor yeast)
4 oz gluten-free oat flour OR almond meal/flour
3 Tbsp plain psyllium husk powder
2 Tbsp granulated sugar
1-1/2 tsp salt
2 Tbsp baking powder
1 cup almond milk (or any milk you prefer)
1 cup water
2 large eggs, lightly beaten
2 Tbsp extra virgin olive oil (or any vegetable oil you prefer)
1 tsp apple cider vinegar

Combine dry ingredients in a large bowl; set aside.

In a medium bowl, combine the liquid ingredients. Add liquid mixture to the dry mix and stir until well combined.

Lightly coat a regular size 12-cup muffin tin with nonstick spray. Scoop 1/3 to 1/2 cup batter into each muffin cup, dividing the batter evenly among all cups. Allow batter to “rest” as the oven preheats.

Place top rack of oven on the middle shelf. Preheat oven to 350ºF. When oven is heated, place muffin pan into oven and bake for 20 minutes. Remove pan from oven and allow muffins to cool in the pan on a wire rack. Enjoy.

Bread may be stored, tightly wrapped in the refrigerator for one or two days. For prolonged storage, wrap each one tightly and store in the freezer until needed. Allow bread to thaw at room temperature or very briefly on a defrost setting in a microwave oven.

To see tips on how to successfully make this recipe or how to bake it in a loaf form, see the video below! Judi

No Bake Pecan Pie Bars (Gluten/Grain-Free)

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When I first discovered Larabars, I fell in love all over again. How delicious and wonderful to have such a treat, especially one that’s gluten and grain free! After eating only one bar, I decided to recreate them my way and enhance their nutritional value. (After all, I AM a nutritionist!)

So, here’s my version of a No Bake Pecan Pie Bar. As you can see in the video (link below), I make mine smaller than most people. This is to remind me that even though it’s yummy and full of good-for-you-things, it’s still a “treat” and therefore, the serving size should be limited. Hence, smaller bars, smaller pieces. I TRY (and I admit it’s hard) to limit myself to one small piece at a time, preferably as a mini dessert after a meal.

If YOU prefer larger bars and want to make a larger batch, the recipe can VERY easily be increased by any increment you want. If you opt to make a bread-size loaf pan bar, I suggest you line the pan with plastic wrap before placing your mixture into the pan to form the bar. It would be MUCH easier to remove that way. Enjoy! Judi

No Bake Pecan Pie Bars (Gluten/Grain-Free…and Yummy too!)

1/2 cup chopped dates
2 Tbsp water
1/2 c pecans
2 Tbsp almonds
2 tsp flax meal
2 tsp ground chia seeds
Pinch of salt (optional)

Place chopped dates in a small bowl. Pour 2 tablespoons of boiling water over dates and allow them to soften for about 5 minutes until most of the water has been absorbed. Alternately place chopped dates in a small microwave safe bowl. Add 2 tablespoons tap water. Microwave about 30 seconds, until water has boiled. Remove and allow dates to soften for about 5 minutes until most of the water has been absorbed. Do not drain any remaining water, nor blot the dates dry on a paper towel.

Place all ingredients in a food processor or blender. Process until ingredients are well chopped up and blended.

With a spatula, remove mixture to a large piece of waxed paper or plastic wrap. With spatula, form into a bar shape. Wrap tightly and place in refrigerator overnight to firm up and flavors to blend.

Slice into small pieces and enjoy!

Note: This recipe can easily be increased so it can be formed into a loaf pan for larger size service pieces.

Chocolate Brownie Bars (No Bake, Grain Free)

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Recently when I was grocery shopping, I felt like trying something new. I grabbed a couple Larabars. They looked interesting and I had never tasted one before. I opened one for dessert after supper that evening. Ohhhhhhhhhhhhhhhhhhhh!! One bite and I was hooked! It was awesome–delicious but not overly sweet, and the ingredients weren’t all chemicals or adulterated foods! They even passed the husband test!

With that, I looked on the Internet for recipes for such bars. They were everywhere. BUT, what I noticed was that the recipes were basically the same. All mimicked the original Larabar. Because of my nutrition background, I decided to work with it a little to boost the nutrient value even more. For starters, I came up with the recipe below. Chocolate Brownie Bars are no bake, grain free, no soy, etc. I added flax meal and chia seeds to boost the nutritional value, while cutting down a bit on the added chocolate chips. You can add more if you want, but I felt less was best here (from a health standpoint).

So…try them for yourself. They’re really easy and quick to make, and oh-so-yummy to enjoy. The recipe can easily be increased to make more at one time. I recorded a YouTube video and placed the link below, so you can see how they’re made. Enjoy! Judi

Chocolate Brownie Bars (No bake, grain free)

1/2 cup chopped dates
2 Tablespoons water
1/4 cup walnut pieces*
1/4 cup cashew pieces*
2 tsp flax meal
1 Tbsp semi-sweet chocolate chips
2 tsp unsweetened cocoa powder
1 tsp ground chia seeds
Pinch of salt**

Place chopped dates in a small bowl. Pour 2 tablespoons of boiling water over dates and allow them to soften for 5 to 10 minutes. Alternatively place chopped dates in a small microwave safe bowl. Add 2 tablespoons tap water. Microwave about 30 seconds, until water has boiled. Remove and allow dates to soften for 5 to 10 minutes. Drain any remaining water from the dates, but no need to pat them dry on a towel.

Place all ingredients in a food processor or high-power blender. Process until ingredients are well chopped up and stick together.

With a spatula, remove mixture to a large piece of waxed paper or plastic wrap. With spatula, form into a bar shape. Wrap tightly and place in refrigerator overnight to firm up and for flavors to blend.

Slice into small pieces and enjoy!

Note: This recipe can easily be increased so it can be formed in a loaf pan for larger size serving pieces. Line the loaf pan with plastic wrap before placing mixture into the pan. Wrap the formed bar with the excess of the same piece of plastic wrap before placing bar in the refrigerator to firm up.

* Walnut and cashew pieces may be natural or roasted and salted

** Omit added salt if walnut or cashew pieces are already salted

Flatbread (Gluten and Yeast Free)

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Flatbread (Gluten and Yeast Free)

In my quest to expand my horizons into the gluten-free world, I developed this recipe for a gluten free/yeast free flatbread. I’m calling it “flatbread” for lack of a better term. Actually, it’s more like a cross between a flatbread and a focaccia bread. It’s not truly either, but somewhere in between. It’s a very low-rising bread that is baked in either an 8×8 pan (half recipe) or 9×13 pan (full recipe) and ends up about 1/2″ thick, almost like a slice of bread. Hence, after being sliced into whatever size square or rectangle you want, this bread makes a good sandwich bread or one on which to spread your favorite goo or sandwich filling and enjoy. It is even good plain! I’m enjoying it and my husband has even dared to try a slice. He did so without complaining, so it passed the “husband test.” Yippee! The recipe is in a .pdf downloadable form on my website at HandMadeInIowa.com. (Look for the “GF Flatbread” recipe.) Or, you can opt to view it below. I’ve also recorded a YouTube video to show how it comes out. See below.

Let me know if you give this a try! I’d love to read your comments. Enjoy, Judi

Flatbread (Gluten and Yeast Free)
Makes One 9×13 Pan

292 grams gluten-free flour blend of your choice*
1 tsp psyllium husk powder*
3/4 tsp baking soda
3/4 tsp salt

1 egg
3/4 cup + 2 Tbsp warm water
1/4 cup vegetable oil of choice
2 Tbsp honey
2 Tbsp apple cider vinegar

In a large bowl, combine the dry ingredients; set aside.

In a small bowl, combine the liquid ingredients. Add liquid mix to the flour mixture. Stir well until smooth. Pour batter into a greased 9×13″ baking pan. Allow batter to rest as oven preheats, about 10 minutes. If needed, the top of the batter may be smoothed out with wet fingers.

Preheat oven to 375F. Bake about 20 minutes, until a toothpick comes out clean when inserted in the middle. Allow to cool in the pan on a wire rack. Slice and serve. Wrap leftover bread air-tight. May be stored in freezer for extended preservation.

*The flour blend used in developing this recipe consists of the following:
127 grams sorghum flour
60 grams millet flour
63 grams white rice flour
42 grams tapioca flour

Note that the flour blend does not have xanthan gum, nor any binder added. That is why the psyllium husk powder has been added to the recipe. If your flour blend has xanthan gum in it, you may omit the psyllium husk powder. If your blend does not have xanthan gum in it and you do not want to use the psyllium husk powder, feel free to use 1 teaspoon (or equivalent) of whatever binder you prefer to use.

The latest from Judi

for the love of food, music, quilting and crochet

Category Archives: Gluten Free Baking

Sweet Potato Oat Bites

Rice-Chickpea Crackers

Chickpea Tomato Herb Crackers

Almond Rice Crackers

Quick and Easy Banana Oat Cookies

Review of Bob’s Red Mill Gluten Free Cinnamon Raisin Bread Mix

Gluten Free Bread Muffins

No Bake Pecan Pie Bars (Gluten/Grain-Free)

Chocolate Brownie Bars (No Bake, Grain Free)

Flatbread (Gluten and Yeast Free)