This is my favorite home baked bread - hands down - bar none!

This bread is flexible enough to wrap around a brat or hot dog without breaking. Since this is baked in a jelly roll pan, it's one big piece of...flat bread. [Clever name, huh?]

For use with a hotdog or brat, the piece needs to be cut a bit larger than a slice for a sandwich.

As you can see in the picture below, Peggy has also made hamburger buns as well as a focaccia-style bread and veggie pizza.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

Ingredients:

1 cup GF brown rice flour (Bob's Red Mill)*
1/2 cup GF tapioca starch (Bob's Red Mill)
2 tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
½ teaspoon salt
¾ c. water
1 teaspoon cider vinegar
2 Tablespoons Extra Virgin Olive Oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Directions:

1. Mix together all dry ingredients (not the sweet rice flour that's used for dusting).

2. In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

3. Slowly add dry ingredients to well blended wet ingredients.

4. Beat on medium/medium high speed for 4 minutes.

5. Dust a large jelly roll (15 x 11) pan with flour (or oil bottom of pan and lightly dust oiled pan).

6. Scrape dough onto oiled/dusted pan and press as thinly as possible. (fill pan)

7. Using a fork, tap indentations across the entire dough.

8. Place dough in a warm spot, allow to rest/rise for 35-40 minutes.

9. Preheat oven to 425F.

10. Bake for 11-15 minutes or until the top is slightly browned.

11. It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.

12. Cut into large pieces to use as a folded sandwich bread or as individual slices.


*Note: Instead of 1 cup of brown rice flour, try using any combination of sorghum, millet, oat flour, almond flour. Just make sure it totals 1 cup. This combination works well:

1/4 cup Millet flour (Bob's Red Mill)
1/4 cup Sorghum flour (Bob's Red Mill)
1/4 cup Almond flour (Honeyville)
1/4 cup Brown Rice (Bob's Red Mill)

---

Veggie Pizza

Topping Ingredients:
1 - 1 oz packet Hidden Valley Ranch Dip Mix
2 - 8oz. Packages cream cheese
Broccoli (raw)
Cauliflower (raw)
Cherry Tomatoes (raw)
Red Onion (raw)
Yellow Pepper (raw)
Shredded Cheese


Directions:

Make and bake crust as directed above.

While crust is cooling, chop veggies in small bite sized pieces. In a bowl mix together Dip Mix and cream cheese.

When crust is completely cooled, spread cream cheese mixture evenly on top. Sprinkle chopped veggies. Top with shredded cheese.

Tags: Brown Rice Flour, Tapioca Starch, Almond Meal