For everyone out there who is Gluten Intolerant, here is my sour dough flat bread recipe.

Hope you all enjoy it as much as I do.

 

 

Nana's

Sour Dough Starter

Ingredients:

Rice Flour

Yeast

Water

Start with 1Cup Rice Flour.

Add enough water so that it resembles a thick pancake batter.

Add 1package of yeast and mix well.

I don't like a real strong sour flavor so I only set my starter out for 30 - 45 minuets before putting it in the refrigerator. You can adjust this to your own taste.

After you have used what you need for your bread, feed your starter by adding ½ C. rice flour (or amount equal to what you have taken out) and enough water so once again it resembles a thick pancake batter.

As long as you feed your starter, it will last forever. The longer you have it, the better it gets.

Be sure and store it in a glass container. I use mason jars for this purpose.

"Do Not"

Leave starter on the counter with the lid tightened down. It will literally blow it's top and you will have a mess to clean up.

(The voice of experience speaking. Lol)

Nana's

Sour Dough Flat Bread

Ingredients:

½ C. Starter

1 egg

Water

1 ½ C Rice Flour

Salt

1 T Oil

I mix my batter in a 4 C measuring cup, it's easier to measure this way.

Start with ½ C starter. Add egg and enough water to make 2 cups.

Beat well.

Add rice flour a ½ cup at a time, mixing well after each addition.

Add oil and salt.

Let set overnight and cook as you would pancakes.

(You can cook it right away, but it doesn't brown or raise as well as if you let your it set a few hours. I like to make my batter one morning and then cook my bread the next morning. The longer it sets, the better it gets.)

I store my batter in the refrigerator until I am ready to use it, making only as many cakes as I will need at one time. They tend to dry out and get tough if made too far ahead.

You can adjust the amount of flour according to how thick or thin you like your bread.

This is a work in progress and after you use it awhile, you will find yourself adding something here or reducing something else there. Use your own taste for the finished product.

I eat my flat bread the same way I ate regular bread. I make sandwiches with it, butter it hot and eat it with soup or stew, I even eat it as a shortcake with fruit and whipped cream on top.

With a little imagination you can find all kinds of ways to use it.