martedì 28 giugno 2011

Flat Bread

I'm taking this recipe from Gluten Free Carla who posted it here. Due to copyright issues that don't make much sense to me, I am forced to remove Carla's recipe. I will leave, however, the modifications I introduced.

measuring cups
measuring spoons
1 sifter

1 medium glass bowl
1 medium to large glass bowl (for dry ingredients)
1 large glass bowl (for liquid ingredients and mixing)
1 mixer
1 rubber spatula
1 8x8 silicone pan

I substituted extravirgin oil with rice oil and agave syrup with rice syrup. 

As I wrote in my previous post, I always take care of measuring everything very carefully, then start by sifting the dry ingredients, so that all the flours that would normally tend to clump up are fine and smooth.

I modified some steps according to my own needs and equipment.
  1. I preheat the oven to 400°F (200°C). This is because I used a red silicone pan. By doing so, I also won't need any cooking spray or parchment paper.
  2. I sifted all the dry ingredients before mixing them.
  3. I added the dry mix one spoon at a time.
Here's the results of my implementation with modifications:

The smell is simply unbelievably good. It smells like bakery... I'm thinking I'll use this mix as a base for further experiments. Its consistency too is remarkable... it tastes particularly good with cheese, rosemary and tomatoes. The crust is think but crunchy and slightly - but only slightly - a tad too dry.

Overall, this is definitely a great keeper!!!

Due to copyright issues though, it's extremely unlikely I will feature any other recipe from Carla on this blog, no matter how good they are. And that is not a threat, it's a promise.

2 commenti:

  1. The texture is soft... I was inclined to modify it to see if I can replicate a focaccia bread... we'll see how it goes.