At a whole foods, gluten-free Pampered Chef party I hosted at my home last week we prepared this great gluten-free garlicky flatbread and served it with some freshly prepared garlic dipping oil. I would be downplaying it to say it was a big hit. It was a really big hit.
I think people were really surprised by how a cup of brown rice plus water, some cornmeal and a few other seasonings could be blended into a batter that makes such a nice light flatbread. When we took out the preheated baking stones and poured the flatbread batter from the blender onto the surface and it immediately bubbled as it began to cook- people got even more excited. Then, just fifteen minutes later, when we were able to serve the samples with the dipping oil they were all convinced that wholesome eating could be fast, easy and tasty!
Gluten-free Garlicky Flatbread
1 cup uncooked brown rice
1 Tbsp. apple cider vinegar
1 1/4 cup water
1 tsp. honey or agave
1 tsp. apple cider vinegar
2 Tbsp. ground flax
2 Tbsp. olive oil
1 1/2 tsp. sea salt
1/2 cup cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. garlic powder/granules
1 tsp. dried oregano
Presoak the uncooked brown rice (plus the 1 Tbsp. of vinegar) in plenty of water for at least 6 hours (ideally, overnight).
Preheat baking stones (or cast iron skillets) as you preheat the oven to 425 degrees.
Drain the soaked rice in a fine-mesh sieve and then process well in a blender with the ingredients in the middle section. Separately combine the ingredients in the bottom section, then mix into the batter.
Dust surface of baking stone (skillet) with sesame seeds or cornmeal or lightly oil the surface with a pastry brush. Pour batter in a thin layer onto the hot baking stone. Bake for 15-20 minutes. Remove from oven and cut into strips or squares with a pizza cutter.
Serve with Garlic Dipping Oil (from Good and Easy Eats) or Marinara Sauce (from Everyday Wholesome Eating).
© 2010 Kim Wilson, www.simplynaturalhealth.com
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