Gluten free Flatbread recipe
information
An unyeasted giant scone to bake quickly, as required.
ingredients
30 g (1 oz) millet flour
30 g (1 oz) cornflour (cornstarch)
60 g (2 oz) 1/3 cup ground rice
1/4 level tsp bicarbonate of soda
1/2 tsp cream of tartar
3 good pinches salt
30 g (1 oz) polyunsaturated margarine
30 g (1 oz) fresh mashed potato
4 tbsp milk
30 g (1 oz) cornflour (cornstarch)
60 g (2 oz) 1/3 cup ground rice
1/4 level tsp bicarbonate of soda
1/2 tsp cream of tartar
3 good pinches salt
30 g (1 oz) polyunsaturated margarine
30 g (1 oz) fresh mashed potato
4 tbsp milk
method
1. Preheat the oven to 425°F (220°C) gas mark 7.
2. Thoroughly mix the 6 dry ingredients in a bowl.
3. Rub in the margarine and then the potato.
4. Stir in the milk and mix to a stiff paste.
5. Put onto a greased baking sheet and shape by hand into a large, round scone.
6. Use a sharp knife to cut a cross on the top and bake for 15 to 20 minutes until golden.
7. Cut into wedges, split and spread with polyunsaturated margarine or butter.
2. Thoroughly mix the 6 dry ingredients in a bowl.
3. Rub in the margarine and then the potato.
4. Stir in the milk and mix to a stiff paste.
5. Put onto a greased baking sheet and shape by hand into a large, round scone.
6. Use a sharp knife to cut a cross on the top and bake for 15 to 20 minutes until golden.
7. Cut into wedges, split and spread with polyunsaturated margarine or butter.
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