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Associate.com - Share Your Recipe!

Recipe Name: Crusty Corn Flat Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Brown rice flour +
additional for dusting
loaves
1 1/2 Teaspoon(s) Granulated yeast
2 Tesapoons sugar
1 1/2 Cup(s) Warm water, 110f
1 Cup(s) Corn Flour
1/2 Cup(s) Cornstarch
2 Teaspoon(s) Xantham gum powder
1 To 1 1/2 teaspoons salt
2 Eggs, at room temperature
1 Tablespoon(s) Corn oil
g fiber.
Directions:
4/9

Here's a couple of off beat bread recipes I thought might interest
you. This and the following recipe are wheat free breads. Combine 1/2
cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water
in a 2-cup glass measure; stir to combine, then let rest in a warm
place until doubled in volume, about 10 minutes. Line a large baking
sheet with parchment paper and draw two 8-inch circles on it. Combine
remaining 1/2 cup rice flour, corn flour, cornstarch, xanthan gum
powder and salt in a large bowl; mix to blend. Beat eggs lightly; set
aside 1 tablespoon for brushing tops of loaves. Add remaining 1 cup
warm water and the corn oil to beaten eggs. Using a wooden spoon, stir
egg and yeast mixtures into flour and beat until smooth. Using a
rubber spatula, spread soft dough into circles on marked parchment
paper, heaping it up slightly in the center. Cover loaves lightly
with greased plastic wrap and let rise until doubled in bulk, about 1
hour. Preheat oven to 425F. Beat a few drops of water into the
reserved beaten egg and brush over loaves. Dust lightly with rice
flour. Using a razor blade, slash tops of loaves into a large diamond
grid pattern. (Use an up-and-down cutting motion rather than dragging
the blade through the soft dough.) Bake for 20 minutes, until well
browned. Makes two 8-inch diameter, 11-ounce loaves. PER SERVING (1/8
of a loaf): 90 calories, 3 g protein, 16 g carbohydrate, 2 g fat (0 g
saturated), 26 mg cholesterol, 142 mg sodium, From an article by
Jacqueline Mallorca in the San Francisco Chronicle, Posted by Stephen
Ceideberg; August 19 1993. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 904
Calories From Fat: 223
Total Fat: 25.3g
Cholesterol: 373.7mg
Sodium: 544.1mg
Potassium: 446.5mg
Carbohydrates: 146.2g
Fiber: 7.9g
Sugar: <1g
Protein: 23.3g


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