Gluten Free Flatbread

Name: Gluten Free Flatbread
Ingredients: 1 tablespoon black bean flour (I use turtle bean flour from Bob's Red Mill); 3 tablespoons brown rice flour; 2 tablespoons potato starch; 1 tablespoon tapioca starch; 1 egg; 1/3 cup milk (approx amount!); 3 tablespoons oil, for pan frying

7 ingredients

10 steps

Ingredients

1 tablespoon black bean flour (I use turtle bean flour from Bob's Red Mill)
3 tablespoons brown rice flour
2 tablespoons potato starch
1 tablespoon tapioca starch
1 egg
1/3 cup milk (approx amount!)
3 tablespoons oil, for pan frying

Directions

1

Combine flours very well in med. size bowl. Make a well in the centre.
2

Drop egg into well.
3

Add milk to well. Use less than full amount until you are sure how much you need.
4

Mix very well until there are no lumps of flour. Add liquid as needed -- either milk or a combination of milk and water -- until you have a pancake batter consistency. It should be runny. I'm sorry that I don't have a better idea of how much liquid I use, but if you have ever made pancakes, just aim for pancake batter consistency.
5

Pour desired amount (again, think of pancakes) into a hot, oiled, cast iron pan and turn to med. high heat.
6

Cook about 3 min or until it looks like it's starting to set at the edges (time depends on thickness).
7

Flip and cook on second side about 30 seconds to one minute.
8

Remove and repeat. Makes about 3-4 flatbreads.
9

(The bean flour makes the flatbread more flexible and easier to use as a wrap. So does the egg).
10

(The milk makes the flatbreads brown nicer, but water can be subbed with decent results).