Gluten-Free All Purpose Flatbread--by Mary Brown

I recently sent in a children's book manuscript modeled after my son Barrett with his experiences living gluten-free around other children. My book (currently titled That Will Make You Sick but that will probably change), was accepted by Tate Publishing and given a production date. After having a discussion with my publisher they informed me they had just published a Gluten-Free cook book and sent me a free copy:

Going Gluten-Free: Breads and Baked Goods with Mary Brown

I have only tried this flatbread recipe, but it is just perfect for making sandwiches, bread sticks, cinnamon bread, pizza, and much more! I have made a few adaptations, as usual, but the original is very good too.

dry:

1 1/2c brown rice flour

3/4 c gluten-free oat flour (or white rice flour)

3/4 c tapioca starch

3 tbsp potato starch

3 tsp sorghum flour

3 tsp cornstarch

3 1/2 Tbsp sugar

3 tsp xanthan gum

1 1/2 tsp salt

3/8 tsp unflavored gelatin

1 1/2 tsp yeast

liquid:

1 1/2 c water with 3 tsp sugar dissolved

3 egg whites

1 1/2 tsp egg yolk

3/8 cup corn oil

1 1/2 tsp apple cider vinegar

Take the yeast and eggs out of the refrigerator and bring them to room temperature. (You can warm the eggs faster if you place them in a bowl of warm water).

Mix dry ingredients and set aside. Grease pan (I use a jelly roll pan).

Mix yeast and sugar water in your mixing bowl and let sit until it foams.

Separate the eggs from the whites. (Google it if you don't know how, there are lots of ways to do this).

After the yeast is foaming add the required amount of eggs, oil, and vinegar and mix. Slowly add the dry ingredients and mix. (I use the bread arm on my Bosch but I bet a paddle attachment on any mixer would also work well). Beat for 10 minutes.

Spread dough (looks like a really thick batter) in the pan and let rise in a warm place for at least 1 hour. (I have cheated and done it for less--the bread is just flatter and more dense).

Preheat oven to 375 degrees.

When bread is risen bake for 20-24 minutes. (The instructions say to release immediately and cool upside down on cooling racks, but I have never done this).

Cut the pieces to whatever size you want. Use right away or freeze for later use.