When we found out my husband had celiac disease the first task of the day was to figure out how to make a bread similar to Moroccan flat bread but without gluten. Having a meal without bread in Morocco is just not possible, so after many attempts this bread was born. It’s not exactly the same as Moroccan flat bread but it is pretty close.
INGREDIENTS
◊ 1 cup white or brown rice flour
◊ 3/4 cup cornstarch
◊ 1-3/4 cups gluten free oat flour
◊ 1/2 teaspoon salt
◊ 1 teaspoon xanthan gum
◊ 1-1/2 teaspoons yeast
◊ 1 1/2 teaspoons sugar
◊ 1 egg
◊ 2 teaspoons milk
◊ 1-1/2 cups warm water
◊ Olive oil
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DIRECTIONS
◊ In a large mixing bowl, or bowl of a stand mixer, add white rice flour, cornstarch, oat flour, xanthan gum, and salt. Mix well.
◊ In a smaller bowl, mix together yeast, sugar, and 1/2 cup warm water. Leave yeast to activate 5-10 minutes (will have a frothy appearance).
◊ Once yeast has activated, add to the dry ingredients along with 1 egg, milk, and the remaining warm water.
◊ Mix well to combine everything. The dough will remain wet and sticky.
◊ Pour enough olive oil into your hands to make them slick.
◊ Coat the dough with olive oil, cover with a clean kitchen towel, and leave to rise 30-45 minutes (note if your kitchen is cold, it may take longer).
◊ When the dough has doubled (or almost) in size, divide into 2-3 equal sized balls.
◊ Preheat your oven to 400 degrees F.
◊ Coat your hands again in olive oil, and place the rounds one by one onto a peel floured with white rice flour or oat flour.
◊ Bake for 20-30 minutes.
◊ The bread is ready when it makes a hollow sound when tapped.
◊ Flatten each round and transfer to a pizza stone or floured cookie sheet.
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