That's how I always feel by dinnertime on Sundays when I've had the kids for five consecutive days. It's not because I can't take the kids any longer -- it's that my kid-friendly menu ideas have been depleted and I just don't know what the heck to make.
Tonight I fell back on an old standby, pizza, with yet another attempt at passing off a gluten-free crust as an acceptable surface for their own topping choices. Last weekend, Gillian, Mark's sister, sent a clipping of g.f. recipes from her local (Sydney, Australia) paper. Lemme tell you, it's awesome to get personal not-bills mail, let alone airmail with cool stamps from an exotic land. Add to that fresh and fantastic recipes (including one for pizza bases)...that'll put a smile on any girl's face. I tweaked the recipe a bit for nutrition sake and of course, had to put my handy dandy metric conversion skills to work. That very night, I made pizzas for Mark and I with lovely results.
Tonight's pizza was a big hit. A neighbor girl was over and she loved it. Ike and Princess Pearl both raved. (Em had slipped into a coma-like nap -- she's a teenager after all.) After the crusts were par-baked, I made a simple red sauce and put out veggie and meat and cheese options for each child to assemble their own pie. A little more oven time and dinner was served. They were fabulous enough that we had to make an additional one for each kiddo. A unanimous I'll take seconds stamp of approval is a rarity.
So while you may not see much use for a g.f. flatbread recipe in the near future, I'll share my creation with you anyway. Perhaps you'd like to invite me over for dinner. P.S. I especially like caramelized onions.
Gluten-Free Flatbread
Makes 16, Serves 8
1 c. teff flour
1 c. brown rice flour
1/2 c. white rice flour
1/2 c. potato starch
1/2 c. tapioca starch
1 tsp. xanthan gum
1 Tbsp. baking powder
1 1/2 tsp. salt
3 Tbsp. olive oil
1 Tbsp. apple cider vinegar
3 c. cold water
I used parchment on one pan and a Silpat on the other. Because of the high moisture content, the parchment ones got wrinkly on the bottom.Preheat oven to 425 degrees F. Combine dry ingredients in a large mixing bowl. Add water and oil and blend with an electric mixer for about 5 minutes at medium speed. It will be a fairly runny batter. Line a baking sheet with parchment paper or a Silpat mat and spoon on circles of batter, spreading them into circles (or ovals or hexagons or...) I fit between three and five per sheet depending on size of pan and circles. Bake for 15 minutes then remove to cooling rack for a few minutes. Top with desired toppings, return to oven for 7 to 10 minutes. Remove, enjoy!

I have the remaining crusts in the freezer now. I'm excited to come home from school with a grumbling tummy and satiate it with something much more clever (and tastier) than a chocolate rice cake.
1 comment:
have you tried pamela's gluten free brownies? they're better then the 'real' ones :D the flat bread looks great...
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