How To make Crusty Corn Flat Bread
1 c Brown rice flour +
-additional for dusting -loaves 1 1/2 ts Granulated yeast
2 Tesapoons sugar
1 1/2 c Warm water (110F)
1 c Corn flour
1/2 c Cornstarch
2 ts Xantham gum powder
1 To 1 1/2 teaspoons salt
2 lg Eggs, at room temperature
1 tb Corn oil
Here's a couple of off beat bread recipes I thought might interest you. This and the following recipe are wheat free breads. 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. Line a large baking sheet with parchment paper and draw two 8-inch circles on it. Combine remaining 1/2 cup rice flour, corn flour, cornstarch, xanthan gum powder and salt in a large bowl; mix to blend. 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. Cover loaves lightly with greased plastic wrap and let rise until doubled in bulk, about 1 hour. Preheat oven to 425F. 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.) 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.
How To make Crusty Corn Flat Bread's Videos
Make Tortillas Like a Mexican Grandma (The Easy Way)
Even a so-so corn tortilla made at home is better than the best one at your local grocery store (unless, of course, you live in Texas and have HEB!). But this video series is for the taco-eaters who won't settle for anything less than a world-class tortilla. Using hot water instead of lukewarm drastically changes the masa's texture. Finding clues for proper hydration separates the amateurs from the pros. An innate sense of how hard to press will bring everything together into a corn tortilla so perfectly pliable and resilient that you couldn't crumple it, even if you tried.
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2 Ingredient Rice Bread Recipe | Gluten-Free & Vegan | Chawal ki Roti
This easy two ingredient rice flatbread (chawal ki roti) is a great recipe of an alternative bread that is gluten-free and vegan. It can be used like a wrap, or like a normal bread to complement any type of dishes. It has a unique nutty flavour and a comforting, soft texture.
This rice flatbread is also a great option for your office or school lunches.
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Low-Carb Bread Rolls, Flatbread, Pizza Crust, Crackers | Grain-Free, Egg-Free, Dairy-Free
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These bread rolls are perfect for sandwiches, burgers, or as a side with any meal. They have a light crust, chewy inside, slice well, and don’t crumble. They are vegan, grain-free, paleo, and keto friendly.
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2 Ingredient Bread – No Yeast, Oil, Sugar or Eggs - No Kneading or Waiting - The Hillbilly Kitchen
2 Ingredient Bread – No Yeast, oil, Sugar or Eggs - No Kneading, Waiting or Work - The Hillbilly Kitchen
This is the World’s easiest fastest bread. You have to try it to believe it! It is light, fluffy, moist and has a nice springy texture. This is a great recipe for beginners because it is so easy. It is easily sliced and works for all sandwiches, toast, grilled sandwiches, and dinner bread. In less than 45 minutes you can enjoy a loaf of fresh baked bread.
JN 6:35 And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.
Remember to PUT GOD FIRST!!!
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Corn Meal Pizza Crust Recipe ~ Noreen's Kitchen
I am getting ready to make a Taco pizza and to start that I prefer to use a corn meal crust. This gives me a crust that is a little more substantial and goes with the taco theme very nicely.
This crust is very simple and a bit of a twist on a traditional pizza crust. This incorporates corn meal with the flour and adds a bit of body and crunch to the crust.
This crust would also be a nice choice for a bbq chicken pizza or a chili style pizza. Tonight will be using it for a taco pizza that we will be sharing in another video to be coming soon.
I hope you give this corn meal crust a try and I hope you love it!
Happy Eating!
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2-Ingredient Lentil Flatbread (Vegan & Gluten Free) | Food Wishes
I was a very skeptical when I first heard about a vegan, low-carb, high-fiber flatbread made with nothing more than red lentils and water, but I’m happy to report this really is a thing, and a very easy, delicious thing at that. Enjoy!
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