Servings
2 large squares
Prep time:
20 minutes
Time to bake
1 5 minutes
Good for:
anytime
Flatbread- use for wraps or serve with soups
I have borrowed this recipe from FODMAP friendly kitchen. You can make it wheat or completely glutenfree.
Ingredients
130 g Rye flour or use buckwheat for glutenfree version
65 g brown rice flour
1 tsp dried basil optional
1 tsp sea salt
1 egg
180 ml lactose-free milk
3 tbsp olive oil.
65 g brown rice flour
1 tsp dried basil optional
1 tsp sea salt
1 egg
180 ml lactose-free milk
3 tbsp olive oil.
Instructions
Step 1
heat the oven to 180 degrees or 160 fan
Step 2
Prepare 3 baking trays with paper and a generous amount of olive oil. I use a tbsp olive oil for each tray and spread with a baking brush.
Step 3
Add flours, salt and dried basil to a bowl. Mix well. Make a well in the center and break in the egg. Beat into the mix with the maple syrup and slowly add the milk , while whisking luntil well combined and slightly ‘runny’.
Step 4
Put spoonfuls on each prepared tray and spread with a spatula until approximate 1 cm thick.
Bake in the oven for approximately 15 minutes until light brown. Then cut into squares or use as wraps
Tips
I have borrowed this recipe from FODMAP friendly kitchen, where it is a pizza base, gluten-free and using 130 g buckwheat instead of my rye version.
Going gluten-free and being allergic to buckwheat means that gluten free oats or rice flour or mix of the 2 is my choice.
You can use 1 tsp of cumin for a different flavor.
You can also sprinkle with a bit of caraway seeds or poppy seeds. Keep the spicing simple (one kind), so it’s not overpowering your soup or content of your wrap.
Going gluten-free and being allergic to buckwheat means that gluten free oats or rice flour or mix of the 2 is my choice.
You can use 1 tsp of cumin for a different flavor.
You can also sprinkle with a bit of caraway seeds or poppy seeds. Keep the spicing simple (one kind), so it’s not overpowering your soup or content of your wrap.
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