Crusty corn flat bread
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Crusty corn flat bread
  Corn    Bread  
Last updated 6/12/2012 1:01:16 AM. Recipe ID 24578. Report a problem with this recipe.
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      Title: Crusty corn flat bread
 Categories: Breads, Ceideburg 2
      Yield: 1 Servings
      1 c  Brown rice flour +
           -additional for dusting
  1 1/2 ts Granulated yeast
      2    Tesapoons sugar
  1 1/2 c  Warm water (110F)
      1 c  Corn flour
    1/2 c  Cornstarch
      2 ts Xantham gum powder
      1    To 1 1/2 teaspoons salt
      2 lg Eggs, at room temperature
      1 tb Corn oil
  Here's a couple of off beat bread recipes I thought might interest
  you. This and the following recipe are wheat free breads.
  Combine 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of
  the warm water in a 2-cup glass measure; stir to combine, then let
  rest in a warm place until doubled in volume, about 10 minutes.
  Line a large baking sheet with parchment paper and draw two 8-inch
  circles on it.
  Combine remaining 1/2 cup rice flour, corn flour, cornstarch, xanthan
  gum powder and salt in a large bowl; mix to blend.
  Beat eggs lightly; set aside 1 tablespoon for brushing tops of
  loaves. Add remaining 1 cup warm water and the corn oil to beaten
  eggs. Using a wooden spoon, stir egg and yeast mixtures into flour
  and beat until smooth. Using a rubber spatula, spread soft dough into
  circles on marked parchment paper, heaping it up slightly in the
  Cover loaves lightly with greased plastic wrap and let rise until
  doubled in bulk, about 1 hour.
  Preheat oven to 425F.
  Beat a few drops of water into the reserved beaten egg and brush over
  loaves.  Dust lightly with rice flour.  Using a razor blade, slash
  tops of loaves into a large diamond grid pattern.  (Use an
  up-and-down cutting motion rather than dragging the blade through the
  soft dough.)
  Bake for 20 minutes, until well browned.
  Makes two 8-inch diameter, 11-ounce loaves.
  PER SERVING (1/8 of a loaf):  90 calories, 3 g protein, 16 g
  carbohydrate, 2 g fat (0 g saturated), 26 mg cholesterol, 142 mg
  sodium, 1 g fiber.
  From an article by Jacqueline Mallorca in the San Francisco Chronicle,
  Posted by Stephen Ceideberg; August 19 1993.

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Recipe ID 24578 (Apr 03, 2005)

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