Tasty GF flatbread

Name: Tasty GF flatbread Recipe
Yield: 14
Ingredients: 1/2c yogurt (can substitute water for dairy-free); 1/2c flax meal (golden preferred); 1 c brown rice flour; 1/2 c chicpea flour; 1/2 c quinoa flour; 1/3 c tapioca flour/starch; 1/2 quick-cooking brown rice cereal; 1 scoop unflavoured protein powder plant-based preferred; 1 T xanthan gum; 1 1/2 tsp baking powder; 1tsp salt; 2 T quick rise dried yeast; 1 T sugar; 1 cup lukewarm water; 3 T coconut oil; 1/2 c hot water; 1 T vinegar (I use balsamic but cider vinegar would do); 2 eggs at room temperature; 2 egg whites at room temperature; Sesame seeds optional

Number of Servings: 14

Ingredients

1/2c yogurt (can substitute water for dairy-free)1/2c flax meal (golden preferred)1 c brown rice flour1/2 c chicpea flour1/2 c quinoa flour1/3 c tapioca flour/starch1/2 quick-cooking brown rice cereal1 scoop unflavoured protein powder,plant-based preferred1 T xanthan gum1 1/2 tsp baking powder1tsp salt2 T quick rise dried yeast1 T sugar1 cup lukewarm water3 T coconut oil1/2 c hot water1 T vinegar (I use balsamic,but cider vinegar would do)2 eggs at room temperature2 egg whites at room temperatureSesame seeds, optional

Directions

Bring eggs and egg whites to room temperature. In a small bowl,mix flax meal and yogurt/water,set aside. Combine flours, starch,cereal, protein powder, xanthan gum, salt and 1 tsp of the baking powder in a large bowl (using a standing mixer with paddle not dough hook works best). In a small bowl,combine yeast, sugar, and lukewarm water. Be sure it foams. Melt coconut oil in hot water and add vinegar to it. Beat eggs (not whites). Gently mix flax mixture, yeast mixture, coconut oil mixture and eggs into dry ingredients. Add egg whites, reserving 1 T and beat vigorously for 5 minutes.Line 2 baking sheets with parchment paper or silicon, dust with a little flour or cornmeal. Using an ice cream scoop, scoop out about 1/3 cup of batter for each round, leaving room.With floured fingers, pat them into 4" rounds. Let rise in warm place for 30 minutes. Mix remaining egg white with remaining baking powder and about 2 T water. Brush this on top of flatbreads;add sesame or other seeds if you like. Bake @ 500F for 6 minutes

Serving Size: makes 14 4" round flatbreads

Number of Servings: 14

Recipe submitted by SparkPeople user NEWDRE.

Servings Per Recipe: 14

Nutritional Info Amount Per Serving

Calories: 182.0
Total Fat: 6.2 g
Cholesterol: 27.1 mg
Sodium: 358.8 mg
Total Carbs: 23.4 g
Dietary Fiber: 3.1 g
Protein: 7.7 g

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