Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
This recipe, adapted from Nicole Hunn, is easy & quick to boot. It makes a wonderfully textured flatbread that can hold up to the heaviest toppings, but can also be sliced open to create a pita pocket.
I have really tried making different types of GF bread and I can NOT get it right! I've tried another flat bread/tortillia recipe and it was a no go... This recipe seems relatively easy, I'm tempted to try it again...maybe
2 cups GF AP Flour Blend( I use Bob's Red Mill 1 to 1 Baking Mix. King Arthur's is also very good)
1 teaspoon xanthan gum (omit if your blend already has it...unless you are using my flour blend linked above)
If you have a pizza stone, place it on the lowest rack of the oven and preheat it to 425 degrees. (If not, that's okay too, you can cook the bread on a baking sheet).
Place all the dry ingredients (flour through salt) in the bowl of a stand mixer fitted with a paddle attachment and mix to combine. Add the olive oil, eggs and milk, and beat until the mixture comes together (it will be crumbly). Slowly beat in 1/2 a cup of the warm water. The texture of the dough should be quite wet and sticky, but not runny. Add more water if needed.
Scoop the dough into 6 balls (I used an ice cream scoop that holds about 1/3 of a cup) and place the balls on evenly 2 parchment (or Silpat) lined baking sheets. Dip your fingers in water and spread each dough ball into about a 5-inch circle, starting in the center of the dough and working your way out. Leave the edge of the circle a little thicker than the middle.
Bake the flatbread on the pans for 8 minutes, Lift the bread from the pans, flip over and place on the baking stone for another 8 minutes, or until it is puffed and lightly golden brown. (Or flip and continue to cook on the baking sheet). Remove from the oven and cool on a rack. When cool, place in a sealed bag and store at room temperature. Reheat in the microwave before serving.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…