Crusty Corn Flat Bread Recipe

Here's a couple of off beat bread recipes I thought might interest you. This and the following recipe are wheat free breads.

Step 1

Combine 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure; stir to combine, then let rest in a warm place until doubled in volume, about 10 minutes.

Step 2

Line a large baking sheet with parchment paper and draw two 8-inch circles on it.

Step 3

Combine remaining 1/2 cup rice flour, corn flour, cornstarch, xanthan gum powder and salt in a large bowl; mix to blend.

Step 4

Beat eggs lightly; set aside 1 tablespoon for brushing tops of loaves. Add remaining 1 cup warm water and the corn oil to beaten eggs. Using a wooden spoon, stir egg and yeast mixtures into flour and beat until smooth. Using a rubber spatula, spread soft dough into circles on marked parchment paper, heaping it up slightly in the center.

Step 5

Cover loaves lightly with greased plastic wrap and let rise until doubled in bulk, about 1 hour.

Step 6

Preheat oven to 425F.

Step 7

Beat a few drops of water into the reserved beaten egg and brush over loaves. Dust lightly with rice flour. Using a razor blade, slash tops of loaves into a large diamond grid pattern. (Use an up-and-down cutting motion rather than dragging the blade through the soft dough.)

Step 8

Bake for 20 minutes, until well browned.

Makes two 8-inch diameter, 11-ounce loaves.

PER SERVING (1/8 of a loaf): 90 calories, 3 g protein, 16 g carbohydrate, 2 g fat (0 g saturated), 26 mg cholesterol, 142 mg sodium, 1 g fiber.

From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.

Posted by Stephen Ceideberg; August 19 1993.

Things You'll Need

  • 1c Brown rice flour +
  • -additional for dusting
  • -loaves
  • 1 1/2ts Granulated yeast
  • 2 Tesapoons sugar
  • 1 1/2c Warm water (110F)
  • 1c Corn flour
  • 1/2c Cornstarch
  • 2ts Xantham gum powder
  • 1 To 1 1/2 teaspoons salt
  • 2lg Eggs, at room temperature
  • 1tb Corn oil

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