Gluten-Free Cornmeal Flatbread Recipe

18 Aug

I obtained this recipe from the book Gluten-Free on a Shoestring.  I actually made this before going gluten-free and really enjoyed it.  It’s simple and tasty!  Give it a whirl!

Cornmeal Flatbread (Makes 4 servings)

*2 Tbsp extra virgin olive oil/coconut oil

*1 cup all-purpose gluten-free flour

*1/2 tsp xanthan gum

*1/2 cup cornmeal

*1/2 tsp kosher salt

*1 (14-oz) can coconut milk (light/regular)

Preheat oven to 400 degrees.  Pour oil into 10″ ovenproof skillet/pan and place in oven for 5 minutes or until oil is hot.  Meanwhile, in a medium bowl, whisk together the dry ingredients.  Make a well and pour in coconut milk.  Whisk to combine.  Mixture should be the consistency of pancake batter.  Remove the skillet from the oven, pour mixture into bottom of hot skillet, and return to oven.  Bake for 1 hour until flatbread is browned and firm to the touch.  Remove from oven and allow flatbread to chill in pan for a few minutes.  Then slide out and cut into 4 wedges.

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