Gluten-Free FLOUR MIXTURE
Makes about 4 1/4 pounds flour.
Note: Find all these ingredients in the bulk section of co-ops and in packages in most grocery stores, or online. From “Gluten-Free Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François.
• 6 c. white rice flour
• 3 1/4 c. sorghum flour
• 1 3/4 c. tapioca flour or cornstarch
• 1 1/4 c. potato starch
• 1/4 c. xanthan gum or ground psyllium husk
Combine all these ingredients and store in a tightly covered container.
GLUTEN-FREE Flatbread DOUGH
Makes enough dough for 6 pizzas or flatbreads about 10 inches across.
From “Gluten-Free Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François.
• 5 c. Gluten-Free Flour Mixture (see recipe)
• 1 1/2 c. cornmeal
• 1 c. potato starch
• 2 tsp. xanthan gum
• 1 tbsp. granulated yeast
• 1 to 1 1/2 tbsp. kosher salt
• 1/4 c. sugar
• 3 3/4 c. lukewarm water (100 degrees or below)
• 1/2 c. olive oil
• 4 egg whites
• Cornmeal or parchment paper for the peel
Whisk together the Gluten-Free Flour Mixture, cornmeal, starch, xanthan gum, yeast, salt and sugar in a 5-quart bowl or a lidded (not airtight) food container.
Combine 3 3/4 cup lukewarm water, olive oil and egg whites. Add the liquid mixture to the dry ingredients, using a spoon or a heavy-duty stand mixer fitted with the paddle attachment, until all of the dry ingredients are well incorporated.
Cover (not airtight), and allow to rest at room temperature until dough rises, about 2 hours.
Dough can be used immediately after initial rise, although it is easier to handle when cold.
Refrigerate in a lidded (not airtight container) and use over the next 5 days. Or store the dough for up to 2 weeks in the freezer in 1/2-pound portions. When using frozen dough, thaw it in the refrigerator overnight before use.
Makes 1 flatbread.
Note: Za’atar spice is available at Middle Eastern markets, Penzeys Spices or online. You can also make your own by mixing together one part sumac berries to 2 parts dried thyme and 1 part sesame seeds. From “Gluten-Free Artisan Bread in Five Minutes a Day.”
• 1 lb. (grapefruit-size portion) Gluten-free Flatbread Dough (see recipe)
• 3 tbsp. olive oil, plus more for greasing the pan
• 1 tbsp. za’atar spice (see Note)
• Coarse salt for sprinkling
Flatten the ball of dough into a round 1/2- to 3/4-inch thick. Place the round on a baking sheet prepared with olive oil or parchment.
Sprinkle the za’atar spice mix over the dough round. Using your fingertips, poke holes into the surface of the dough at approximately 1-inch intervals. It’s OK if the holes partly “refill” with dough as soon as your fingers are removed.
Drizzle the oil over the surface of the dough, taking care to fill indentations that remain from your finger poking. Some of the oil will run off the surface and find its way under the bread. Finish with a sprinkling of coarse salt, which accentuates the sourness of the za’atar.
Preheat the oven to 475 degrees, with an empty broiler tray on any shelf that won’t interfere with the flatbread.
Rest dough on the baking sheet for 30 minutes and place baking sheet on a rack in the middle of the oven. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.
Check for doneness at 15 minutes and continue baking until medium brown. Baking time will vary with the flatbread’s thickness. Za’atar bread does not develop a crackling crust because of the oil.
Allow to cool on a rack, cut into wedges and serve.
Nutrition information per serving:
Calories 220 Fat 8 g Sodium 345 mg
Carbohydrates 32 g Saturated fat 2 g Calcium 11 mg
Protein 5 g Cholesterol 4 mg Dietary fiber 2 g
Diabetic exchanges per serving: 2 bread/starch, 1½ fat.