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Quick Flatbread

By Teresa on 02 February 2011 | Viewed 35034 times

This is a very low bread with a crisp crust and soft crumb. Very quick to make and doesn’t require yeast! To use for toast etc, you will need to cut it into quarters and then horizontally.


1/3 C Brown Rice Flour
1/2C Almond meal
1/2C Tapioca Starch
1/2C Potato Starch
3/4 tsp Salt
1 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Xantham or Guar Gum
1 Egg
1 Tsp Oil
1/2C Plain unsweetened yoghurt
1/4 C Water


Preheat the oven to 200oC and line a tray with baking paper.
Combine the dry ingredients into a bowl and blend. In a separate bowl, beat the egg and then whisk in the oil, yoghurt and water. Mix the dry and wet ingredients together to form a sticky batter, you may need to adjust the amount of water you use. Place onto the baking tray to form a rectangular mound, then using a sharp knife slash the loaf from side to side in a criss cross pattern to encourage rising. Bake for 25 mins or until golden brown. Transfer to a wire rack to cool.

Simply the best. Better than all the rest!!!!
Best GF bread I have ever had! Just like ‘real bread. Crisp crust, soft inside, tastes good, easy to make.
I made it yesterday & had a lovely cheese & tomato sandwich for lunch [didn’t have to toast it first YAAAH]
I then wrapped it in a cloth & stored it in an airtight container in the fridge.
This morning I tried a piece[untoasted] with margarine & jam - still good smile Then I toasted another piece & smeared it with margarine & vege spread - yuuum.
Can’t thank you enough for posting this great recipe, would highly recommend others to try it.

Posted by kiwiyumyum  on  17/05/11  at  11:52 PM

This is as near as dammit to real bread….ta muchly

Posted by Denise Evans  on  18/12/12  at  01:10 AM

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