I've been making the GF Savoury Flat Bread (from the GFWF Cook Book) a lot lately, and it's by far the best alternative to traditional flatbread I've ever come across. You can even roll it with fillings without it falling apart!!
So I thought I'd share this slight variation I've been doing lately, it makes little crispy pieces perfect for scooping and dipping with antipasto or mezze. I'm sure many of you have thought of this, but just in case you haven't......
Gluten Free CrispbreadFollow the directions in the GFWF Cook Book for the Savoury Flat Bread (p48).
When it comes to pouring the mixture into a pan, pour it slightly thinner than directed - to give you an idea I usually line three standard rectangular baking trays with baking paper and pour directly into that. Once the top has stopped bubbling and begun to brown, remove the trays from the oven and cut while still hot with a sharp knife or pizza cutter into desired sizes for dipping etc. I sprinkle salt on them but omit the rosemary depending on what I'm going to be dipping them in (black sesame seeds with a spritz of olive oil is a nice change). Let cool
completely (I usually do overnight in an airtight container - sometimes in the fridge. Just make sure they are not releasing any steam when you put them in a container or the fridge).
Then place the pieces in a single thickness on baking trays and bake them in a hot oven until they have dried out and gone crispy - usually 5-10 mins in a pre heated oven. Voila! yum yum yum (I hope you think so too
)
Next time I make them I'll post photos....
