Multi-Seed Flatbread Wraps (Gluten Free!)

Directions

1. 1
   Line a jelly roll pan with parchment paper and dust lightly with brown rice flour.
2. 2
   In a medium bowl, whisk together all dry ingredients.
3. 3
   In bowl of mixer, combine warm water, vinegar, oil and eggs.
4. 4
   Beat until well mixed.
5. 5
   Slowly add dry ingredients to wet ingredients until combined.
6. 6
   Scrape down sides of bowl and beat on medium/high for 4 minutes.
7. 7
   Scrape dough onto parchment lined pan and spread to cover almost to edges (but not touching pan) with a wet metal spatula (keep a glass of water nearby to re-wet the spatula as needed).
8. 8
   Once fairly smooth, poke indentations all over the top of the dough with a fork.
9. 9
   Sprinkle desired toppings over dough.
10. 10
    Cover (I use a Rubbermaid storage container turned upside down over the pan as a proofer) and let the dough rise for 35-40 minutes.
11. 11
    Bake in a preheated 425 degree oven for 11-15 minutes, or until the top is slightly browned.
12. 12
    Remove bread from the pan, with parchment still attached, and place on a cooling rack.
13. 13
    Remove parchment as soon as you can by rolling it up underneath the dough.
14. 14
    Once fully cooled, you can cut dough into desired-sized pieces.
15. 15
    Refrigerate leftovers or this can be frozen (place waxed paper between slices for easy removal).
16. 16
    *For best results, use a finely ground brown rice flour.
17. 17
    For complete step-by-step instructions with photos, please see related blog post.