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Flat Bread: Gluten Free + Yeast Free + Vegan

9:24 PM

You guys, something just happened that warmed my little heart. Wanna know what? Well, I came across this blog on Pinterest. Us! Pinned and repinned by friends we have yet to meet! Oh my gosh, lovely folks. You're the best. I hope every single thing you make tastes delicious.

So, remember that one time when we made a Sweet & Sour Chicken recipe from our friend Summar? That fabulous gluten-free girl has some awesome recipes up her sleeve so, when Tanya wanted to try a flat bread, she immediately asked Summar for recommendations. This recipe is so delicious, so easy, and so quick! Plus you guys, it's bread. BREAD. There isn't a single commercial bread that I can eat (even the gluten-free, dairy-free ones have yeast or egg) so the fact that I had bread was a miracle.

Prep Time: 10 minutes
Bake Time: About 25 minutes, depending on your baking dish

1 cup brown rice flour
1/2 cup arrowroot flour (or corn starch)
2 tbsp. sugar
2 tsp. xanthan gum
1/8 tsp. baking soda
1/2 tsp. salt
3/4 cup water
1 tsp cider vinegar
2 tbsp. canola
2 tbsp. ground chia seeds, mixed with 6 tbsp. warm water and allowed to sit 5 minutes (or 2 eggs)

Preheat oven to 350˚F. 

1. Mix Dry Ingredients
Combine your brown rice flour, arrowroot flour, sugar, xanthan gum, baking soda and salt.

2. Add Wet Ingredients
Add your water, cider vinegar, canola and chia seed mixture. Mix thoroughly.

3. Pour Your Pans
Grease two 8-inch baking pans and dust them with brown rice flour. Divide the batter evenly among each pan and spread it with the back of a wet spoon

4. Bake!
Bake until the bread begins to pull away from the sides of the pans. We used a glass pan and our bake time was about 25 minutes, but the time will differ depending on the baking dish. Peek at it after about 15 minutes, but don't worry if it takes about 35.

 Add a little butter and eat warm, or make a grilled cheese, or a have a sandwich, or top with apple butter, or do whatever you want because it's bread and it's so freaking GOOD. 

Just a warning: bread goes bad really quickly, and bread with absolutely no preservatives goes even faster. I suggest you keep it in the fridge... although, who am I kidding, there won't be leftovers. It's that good.


And hey, thanks for pinning and sharing this love. Seriously. You rock.

See you soon, 
Becky + Tanya

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  1. Have you or any other readers experimented with not using the sugar or a sugar substitute? I haven't but I'm curious.

    1. Hey Camille,

      We haven't personally toyed with sugar substitutes in this recipe, but we have made it without. It adds a bit of sweetness (which my ridiculous sweet tooth enjoys) but it has no functional value so can easily be eliminated. You could also play with adding savory flavors into the dough—garlic, for instance, might be delicious.

      Let us know what you try!
      xo, Becky

  2. Is the xanthan gum absolutely necessary?


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