Tasty GF flatbread

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

I make up a batch of the flours, starches, xanthan gum, salt and some of the baking powder to streamline prep time. With practice, this gets really easy. It is a batter bread, not a dough, but it's firm enough to hold its shape without any form.

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.