Gluten free flatbread

I have tried a few different flours lately (cornflour being the biggest misstep due to the hidden sulphites) and think I might have finally stumbled on a lovely combination! This flatbread tastes best when slightly cooled and is lovely paired with a plate of steamed vegetables. 

I have made this twice now and found that changing the flour ratio to a 50/50 mix produced a chewy and slightly gelatinous bread that some may prefer. I liked both but prefer the ratio listed below. 

GLUTEN FREE FLATBREAD

1 egg yolk

1 tsp chia seeds

2 tsp water

75g/2.6 oz rice flour

25g/.9 oz tapioca flour

1/2 tsp cream of tartar

1/2 tsp bi-carb soda/baking soda

125ml/4.2 fl oz coconut milk (or other tolerated milk)

Pinch salt (if tolerated)

1 tsp fresh rosemary, finely chopped

1/8 tsp sweet paprika (not hot or smoked)

1 tsp coconut oil

1. Place yolk, chia seeds and water in a bowl. Stir to combine and leave to sit for 10 minutes

2. Add flours, cream of tartar and baking soda/bi-carb and mix well (a small whisk works well)

3. Add milk, salt (if using), rosemary and sweet paprika. Mix/whisk very well

4. Warm coconut oil in a medium frypan on low-medium heat 

5. Pour mixture into the pan and cover with a lid or large plate

6. Cook until mixture is largely dry - around 15 minutes. 

7. Flip and leave in pan until cooked through. 

Hot tips:

- Use a soft spatula to gently prise the bread from the pan, loosening all around the edges first

- If flipping is difficult, cut the bread into quarters with the edge of a spatula and then flip each piece individually

- I react to all spray oils so using coconut oil from the jar is highly recommended

Enjoy ❤️