One of the benefits of having a friend who has a gluten intolerance is that I get to learn all sorts of new recipes. This one I served up as an appetizer at Easter dinner. At first, it seemed questionable and I doubted it would work, but when I did it, I was pleasantly surprised.
First, preheat your broiler (the top grill in your oven) to its highest setting and move the top rack as close to it as possible.
Then, using a scale, measure out 150g gluten-free flour. For the purposes of this recipe I used half white rice flour and half soy flour.
So you have your flour. Now you also need olive oil, sea salt, and some warm water. The amount of water you will need will vary but on this particular occasion I needed about 1 cup.
Slowly add the water to your flour mixture, stirring the whole time. When you come up with a mixture closely resembling cake batter then you’re all ready to go.
Pour some olive oil onto your baking sheet and spread it around with your fingers. In retrospect I would have used an older sheet where the oil would have stuck better to the surface.
Roughly spoon your bread batter onto the oiled sheet and drizzle some more oil over top. Make your hands nice and oily too — it helps.
Use your fingers to spread the batter to the edges of the pan. You will get some areas where the batter is translucent — this is a good thing — and this is where your big bubbles will happen when the bread cooks.
Sprinkle it with sea salt and whatever spices you want.
Place the bread under the broiler and keep an eye on it. When it starts to char in places, after a few minutes, take it out.
So this is the top:
Use a spatula and your fingers to flip it over. You can see how, because the oil moved away from the surface of the pan, I had some sticking issues. This wouldn’t happen in an older pan.
Pop that under the element again until it’s nice and charred as well.
Use a pair of scissors to cut it into pieces and serve warm.
On this night, when I was experimenting, I had it with home-made artichoke and asiago dip (recipe to come soon) and some goat cheese we got on sale.
Surprisingly tasty and not too filling!
Ali Does It Herself 
Amazing! Good timing too as this recipe could be made on passover!
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Exactly. I was just thinking that!
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Yum! I want the other recipe too!
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Hi! I’ve nominated you for the 7×7 Link Award – http://eatnowtalklater.wordpress.com/2012/04/10/blog-awards/
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Oh thanks so much!
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Hi Ali, glad the recipe went well for you. Loved all the pictures too, I’ll link to your site as it explains in a lot of detail how to make the flatbread. I get occassional problems with sticking too, sometimes I will grill it on a lower heat then it solidifies a little, before turning the grill up to max. Like the rock salt sprinkled on at the end, good and crunchy.
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Thanks Dan, it’s such a good recipe, and I love that you can change up the flavour just by changing the flour.
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Hi. I made this with rice flour (half and half mix of white and brown). It went a bit biscuity rather than bready, any ideas for how to remedy this?
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Definitely mix up your flour types. Rice flour is a good base flour to use but you can only get away with using just rice if you’ve got other things in there like eggs. I’d go with one of the bean flours (chick pea, soy, etc.) as well, just because I find they make a good paste. Good luck!
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