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Recipe

Primitive Bread

This is a very easy, simple-to-make, yeast-free flat bread recipe. Any GF flour, or ground grains or nuts, can be used – just as long as the flour to water ratio remains 2:1 (i.e. 1 cup flour to 1/2 cup water or other liquid) and a binding agent is used, such as an egg, xanthan gum, guar gum, arrowroot starch, or applesauce.

Ingredients

  • 1/2 cup brown rice flour, or buckwheat flour, or teff flour, or garbanzo bean (chickpea) flour, or millet flour
  • 1/4 cup amaranth flour, or GF oat flour, or pure rice bran, or buckwheat flour
  • 1/4 cup potato starch, or quinoa flour, or amaranth flour, or teff flour, or tapioca starch
  • 1 teaspoon xanthan gum, or 1/2 teaspoon arrowroot starch, or 1/2 teaspoon guar gum
  • 1 teaspoon spices of choice (optional)
  • 1/2 cup water, or GF broth of choice, or milk of choice

Method

  1. Place a large, dry, cast iron skillet over medium-high heat.
  2. While skillet is heating, in airtight container, combine brown rice flour, amaranth flour, potato starch, xanthan gum, and spices; place on lid; shake vigorously to combine.
  3. Pour dry ingredients into mixing bowl; add water or GF broth; beat to form soft dough.
  4. Divide dough into 6 balls (coat hands with brown rice flour before handling dough); flatten balls into thin discs (use palms of hands).
  5. Place dough discs onto hot skillet; do not overlap; cook 2 minutes, or until desired doneness is reached; flip; cook 2 minutes; cook until both sides are nicely browned.

Serve immediately, or cool completely then wrap tightly in plastic and store up to 2 days at room temperature. Servings: 6 rounds. Preheat: Medium-high. Prep Time: 5 minutes. Cooking Time: 4 minutes.

Variation

To use egg: omit xanthan gum; reduce water to 1/3 cup; whip 1 egg and incorporate during step 3.