Rice Flour Flat Bread (Gluten Free Tortillas)

Just because it's made with rice flour does not mean this will be healthier for you. On my first attempt, they taste okay. I'm not sure what these are supposed to taste like; though, I could probably find out by ordering Chokha ni Rotli at an Indian restaurant. This recipe ratio comes from the Indiaphile blog.

Rice Flour Flat Bread (Tortillas)

These are really bland to eat. Better pair them with a spicy chutney, hummus, or other potently flavored spread.

Approx calories: 816 (divide this by the number of pieces made)

Ingredients

1 c rice flour
2 c water
2 tbsp olive oil
1/2 tsp sea salt
additional rice flour for dusting

Directions

1. In a small saucepan, heat water, oil, and salt until it just comes to a boil. Remove from heat.

2. Add rice flour to a large bowl. Slowly pour in the hot water, stirring to combine with the flour with a wooden spoon. (I tried stirring with a rubber spatula and that didn't quite work.)

3. Generously flour a silicone mat with rice flour. Be sure to flour the rolling pin as well, this does get a bit sticky but less sticky as the dough cools down.

4. Roll out the dough to form a log and divide into equal portions. Depending on how small or large you make the portions, you can easily divide this into 8, 10, or 12 pieces.

5. Form a ball with each piece and flatten with the palm of your hand. Gently roll it out into a circle or rectangle. Don't press too hard on the dough or it will stick to the rolling pin.

6. While you are rolling out the dough, heat a cast iron skillet without oil. When it is hot, place one flat bread on the skillet. As the water in the dough steams off, bubbles will appear on the top. Flip the bread over with an offset spatula or flat sided tongs. (I used a pie server because it was my only offset flat utensil).

7. Remove cooked flat bread and set onto a plate with a clean kitchen towel. The towel will absorb whatever steam comes off the flat bread. Repeat with the remaining pieces of dough.

Yeast-free, gluten-free pizza crust

Today is game night and for one of the appetizers we are making pizzas with Trader Joe's pizza dough. Two of the expected guests don't eat carbs and the third has been leaning towards a gluten-free diet, so this attempt at pizza blasphemy is for her.

I originally poured the batter into two 8" diameter springform pans but the liquid leaked out and onto the baking sheet that I had below it. I baked the remainder of the batter in a greased 8" x 8" pan. That came out much better. Although, square just seems square for a pizza crust. For the liquid part, rice or almond milk can be used entirely. I just use half rice milk and half-and-half for flavor. You can certainly make this dairy-free too.

Ingredients

2 eggs
1/2 c. organic rice flour
1/2 c. cornstarch
1/3 c. rice or almond milk
1/3 c. half and half
1 tsp each, dried basil, dried oregano, dried thyme
1 tsp kosher salt
olive oil or unsalted butter, to grease the baking pans

Directions

Preheat oven to 425 degrees F.

1. Whisk dry ingredients together: rice flour, cornstarch, salt, garlic powder, and herbs.

2. Whisk wet ingredients together: eggs, rice milk, half and half.

3. Gradually add dry ingredients to wet ingredients, gently whisking to combine until all the dry ingredients are incorporated.

4. Pour into prepared pans to about 1/4" depth. Bake for 10-15 minutes or until the top no longer looks runny. It will have the appearance of a dense crepe.