Gluten& Lactose-free Flatbread
This is a variation of a really cool recipe that I found in an excellent book entitled “What to Eat When You Can’t Eat Anything.” (In the book they are called “farls” but people around here look at you really funny when you try a word like that on them. They do, however, know what flatbreads are, so that is what I am calling them here.) I adapted their recipe to make it gluten free and lactose free, and it really is an acceptable bread. They go good with a chunky soup, for dipping, or can be spread with hummus or even peanut butter and jelly. Although they are best warm out of the pan, I make a double batch of these and freeze them in a ziploc bag to go back to college with Esther– then she can pull one out as needed.
3 c. gluten free flour blend (wholegrain spelt flour would be more nutritious if you can tolerate it)
1 tsp. baking powder
1/2 tsp. salt
3/4 c. soy milk (or rice or oat or cow’s milk)
1 Tbsp. Oil
**You can also add seasonings such as cracked pepper, rosemary, garlic or onion salt…whatever you like.
Combine the dry ingredients and then slowly work in the milk and oil till you have a soft dough that is neither wet nor crumbly. Adding 1 Tbsp. natural yogurt will soften the texture and help it to rise a bit, if you don’t have to be lactose free.
Let sit for 10 minutes or so while you heat up a heavy nonstick griddle or frying pan on medium heat. Grease with a bit of oil. Separate into four lumps;roll each out into a circle a little less than 1/4″ thick and cut into four wedges. You can use smaller lumps of dough and roll into 3 1/2 ” rounds to use for sandwiches.
When the pan is hot, place a few breads in the pan and cook for 5-6 minutes on each side till lightly browned. Remove to wire rack to cool or eat immediately! Continue till all the rounds are done.
