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Gluten free unleavened bread recipe

Gluten free unleavened bread recipe

April 24, 2011

I adapted a recipe in one of my gluten-free cookbooks for individuals people which are gluten intolerant and the Feast of Unleavened Bread.

You'll need:

  • a preheated 400 degree oven
  • 4 ounces of shredded cheddar cheese
  • 100 grams of grain flour (a healthy 2/3 cup)
  • half a stick of 70 degrees butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon xanthum gum
  • 1 tablespoon of milk AFTER initial ingredients mixed

Mix all ingredients except milk until it seems crumbly. Adding the tablespoon of milk. Mix till it forms a ball. (I use my mixer to shred the cheese i then change blades and employ it to combine the components. The dull pastry blade or regular cutting blade works fine.)

It ought to be noted I shred my very own cheese rather of purchasing bagged shredded cheese, as wheat starch is frequently utilized in commercial production to help keep the shredded cheese from sticking within the bag.

Go ahead and take ball of dough making it right into a nice neat ball of dough, then smush it between two sheets of parchment paper. Make use of a moving pin to roll the dough out as thin as you desire. The thinner the dough, the crunchier the unleavened bread.

Take away the top layer of parchment paper and score the dough having a sharp knife into as big or little pieces as you wish. Salt with kosher salt or ocean salt, or test out other seasonings. Poke dough throughout using the tines of the fork.

Put on a cookie sheet or pizza pan and bake at 400 levels for around ten minutes. You are able to adjust time depending again about how crispy or soft you want your gluten-free unleavened bread.

I believe this cheesy gluten-free unleavened bread would taste great as breadsticks dipped into some heated marinara sauce. Yummy!

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