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  • Flat bread sammies

    Hello, I'm looking for a recipe for flat bread sammies similar to Quizno's. There is a catch. The recipe can not contain yeast, dairy or vinager since I am alergic to them. Help please........

  • #2
    Manna from Anna has yeast free bread mixes. I'll bet you could use one of those. I love her gluten free mix!
    "What fresh hell is this?" Dorothy Parker

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    • #3
      Thanks for the info. I was hoping for a recipe since I love to bake and nothing is better than fresh baked brad...lol.

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      • #4
        Cheesy Flatbread

        This very crisp bread bakes to a rich golden colour with attractive brown streaks.

        1/2 cup Warm water 125 mL
        4 Egg whites 4
        1 tsp Salt 5 mL
        1 tsp Granulated sugar 5 mL
        1 tsp Active dry yeast 5 mL
        2-1/2 cups All-purpose flour (approx) 625 mL
        1/3 cup Grated romano or Parmesan cheese 75 mL
        1 tsp Dried thyme 5 mL
        1 tbsp Each poppy and sesame seeds 15 mL

        Step 1: In bowl, combine water, egg whites, salt, sugar and yeast. Using wooden spoon, stir in 2 cups (500 mL) of the flour, cheese and thyme; beat until smooth. Add enough of the remaining flour to form soft dough. Turn out onto lightly floured surface; knead several times to form ball. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise for 45 minutes.

        Step 2: Punch down dough and turn out onto lightly floured surface; divide into 4 portions. Roll out each portion into 1/8-inch (3 mm) thick circle or oval. Place on lightly greased baking sheets; prick all over with fork. Brush lightly with water; sprinkle with poppy and sesame seeds.

        Step 3: Bake in 400 degrees F (200 degrees C) oven for 10 to 15 minutes or until golden brown. Transfer to racks and let cool. Break into shards.

        Notes: Flatbread can be stored at room temperature in airtight container for up to 3 days.

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        • #5
          Thanks

          Thanks Kathi but you must have not read my OP. I can not have yeast, dairy or vinegar because I an allergic to them. Thanks again.

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          • #6
            Flat Bread: Gluten-Free Wheat-Free Dairy-Free, Lactose-Free, Nut Recipe
            Source: Grouprecipes.com

            Ingredients

            * 2 tbsps extra virgin olive oil .
            * 1/8-1/4 c water .
            * 3/4 c brown rice .
            * 1/2 c tapioca .
            * 1/2 tsp salt .
            * 1/4 c flax seeds .
            * 1/2 tsp baking powder

            Directions

            * Step #1 Grind first 3 ingredients, separately 1/4 c at a time for best results, in a spice/coffee grinder until finely ground & powdery.
            * Step #2 Dump them in a medium bowl.
            * Step #3 Add baking powder & salt.
            * Step #4 Mix together with whisk, sifter, or hands.
            * Step #5 Add oil & 1/2 the water.
            * Step #6 Mix well until forms a loose ball.
            * Step #7 Adding water as needed.
            * Step #8 Separate out 2Tb size portions.
            * Step #9 Roll into 8 tight balls.
            * Step #10 Flatten & then press between wax paper as you shape into a round or oval about 1/4 inch thick.
            * Step #11 Place on a medium height griddle, or skillet.
            * Step #12 Cook 1 to 2 mins each side or until dry looking & lightly browned or blackened in spots per your preference.
            * Step #13 Blackened to me tastes more like Naan.
            * Step #14 I used short grain brown rice for mine & tapioca pearls.
            * Step #15 Recipezaar didn't recognize it.
            * Enjoy the Flat Bread: Gluten-Free Wheat-Free Dairy-Free, Lactose-Free, Nut recipe
            *************************************************************************
            Olive And Rosemary Flat Bread Wheat Free
            Source: diy Gluten Free Chef.com James Hill
            Yield: 2 Loaf

            1 1/2 Cups brown rice flour (see 4 Tsp dried rosemary, or to taste
            -note) 1 egg yolk mixed with 1/2 teaspoon
            1 1/2 Teaspoon granular yeast -water
            2 Tsp sugar 1 large garlic clove, peeled, cut
            1 1/4 Cups warm water (110 degrees) -in 3 pieces
            4 large egg whites, room 1/2 Cup corn flour
            -temperature 1/2 Cup cornstarch
            1 Tbl olive oil 2 Tsp xanthan gum powder
            12 oil-cured black olives, pitted 1 1/4 Teaspoon salt
            -and roughly chopped


            Directions:
            Stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure. 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 (use a cake pan as a guide).

            Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary; set aside.

            Combine garlic and egg yolk; set aside. (Garlic will perfume the glaze but won't burn in the oven, as chopped garlic would.) Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl.

            Add remaining 3/4 cup warm water to egg white-olive mixture a stir into flour. Stir in yeast mixture and beat until smooth.

            Using a rubber spatula, spread soft dough into 8-inch circles marked on the parchment paper heaping it up slightly in the middle. Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour.

            Preheat oven to 425 degrees.

            Discard garlic and brush egg glaze over loaves. Sprinkle tops with remaining 2 teaspoons rosemary. 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.
            *****************************************************************************************
            Quinoa Flax Flatbread (Vegan, Gluten-Free, Nut-Free, Soy-Free)
            Source: Godairyfree.org

            This recipe comes from the innovative grain company, Northern Quinoa Corporation. It showcases their latest product, quinoa powder. For a fantastic topping option, try their flavorul Sun-Dried Tomato and Roasted Garlic Topping:

            "Many people are not aware that Flax can be used as an egg substitute so this flatbread is not only extremely healthy, but it's great for people who can't eat dairy, gluten or eggs (like me). I froze the flatbread for several days before I had time to try a topping and it froze beautifully. I put the flatbread in the oven for a few minutes before I added all of the topping on it. Then I ate it.... yum! "

            1 cup NorQuin Brand – Quick Quinoa Powder Extra Fine
            1 cup NorQuin Brand – Brown Flax Seed
            2 1/3 cups Water

            Mix ingredients in a food processor until well blended – batter should be thin. Pour into a preheated, lightly oiled pan (medium high) and work quickly to spread thinly and evenly across the bottom. When the edges are pulling away and curling, gently turn over and cook about another 3 minutes (if it falls apart it’s not ready to be turned yet). Cool and serve with favorite topping – a guilt-free pizza or sandwich filling. Gluten free, dairy free, soy free, corn free, certified organic.

            ********************************************************************************************

            deweydecimal
            Last edited by deweydecimal; 05-12-2008, 11:23 PM.
            Live Laugh Love

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            • #7
              Thanks Dewey. I will try this this weekend.

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