Rosemary Flat Bread
Rosemary Flat Bread
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Gluten free flatbread similar to naan and great for using as a pizza crust, or cutting up and dipping in hummus
Ingredients: water, whole white rice flour, tapioca starch, extra-virgin olive oil, egg whites, organic cane sugar, lemon juice, yeast, guar gum, sea salt, rosemary. *May contain (present in the facility): Dairy, Eggs
Instructions: Keep frozen for up to 6 months to preserve freshness.
To prepare: Pre-heat oven to 325 F / 160 C, from frozen place on baking tray and warm for 10-15 minutes, cut in pieces and serve with charcuterie board. To make pizza: Pre-heat oven to 375 F. From frozen, place on a sheet tray (don't worry if it is bent or mis-shaped, it will flatten as it bakes), add sauce and toppings to the frozen flatbread, then bake for 15 minutes. Let sit for 5 minutes then slice and serve! Great for backyard BBQ season!
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Fresh, tasted just like the regular flat bread that I ate before I became gluten intolerance.
The rosemary flat bread is delicious ! In addition to enjoying the flat bread when it is freshly made, we also freeze some. Then we can have any time. We portion out the flat bread, sometimes add a bit of olive oil and oregano, place it in the oven (toaster oven) to heat up. Voilà. Delicious!
It’s good but could be less crumbly.