Gluten Free Flatbread

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon black bean flour (i use turtle bean flour from bob's red mill)
• 3 tablespoons brown rice flour
• 2 tablespoons potato starch
• 1 tablespoon tapioca starch
• 1 egg
• 1/3 cup milk (approx amount!)
• 3 tablespoons oil, for pan frying

Recipe

• 1 combine flours very well in med. size bowl. make a well in the centre.
• 2 drop egg into well.
• 3 add milk to well. use less than full amount until you are sure how much you need.
• 4 mix very well until there are no lumps of flour. add liquid as needed -- either milk or a combination of milk and water -- until you have a pancake batter consistency. it should be runny. i'm sorry that i don't have a better idea of how much liquid i use, but if you have ever made pancakes, just aim for pancake batter consistency.
• 5 pour desired amount (again, think of pancakes) into a hot, oiled, cast iron pan and turn to med. high heat.
• 6 cook about 3 min or until it looks like it's starting to set at the edges (time depends on thickness).
• 7 flip and cook on second side about 30 seconds to one minute.
• 8 remove and repeat. makes about 3-4 flatbreads.
• 9 (the bean flour makes the flatbread more flexible and easier to use as a wrap. so does the egg).
• 10 (the milk makes the flatbreads brown nicer, but water can be subbed with decent results).