The Best Gluten Free Yeast Free Corn Free Flat Bread Recipes

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CAN'T-TELL-IT'S-GLUTEN-FREE CORN BREAD

A moist and delicious corn bread that's almost as easy to make as the box kind--plus it's gluten free!

Provided by Love to eat but no wheat

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 32m

Yield 12

Number Of Ingredients 10



Can't-Tell-It's-Gluten-Free Corn Bread image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 8-inch baking pan with cooking spray.
  • Mix cornmeal, flour, sugar, baking powder, salt, and xanthan gum together in a bowl. Cut in butter with 2 knives until reduced to pea-sized pieces.
  • Whisk milk and egg together in a bowl; stir into the cornmeal mixture until just combined. Pour batter into prepared baking pan.
  • Bake in the preheated oven until top is light brown, about 22 minutes.

Nutrition Facts : Calories 148.7 calories, Carbohydrate 23.9 g, Cholesterol 24.6 mg, Fat 5.2 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 360.9 mg, Sugar 6 g

cooking spray
1 cup stone ground cornmeal
1 cup gluten-free all-purpose flour (such as Tom Sawyer®)
⅓ cup white sugar, or more to taste
1 tablespoon gluten-free baking powder
1 teaspoon salt
1 teaspoon xanthan gum
¼ cup unsalted butter, softened
1 cup 1% milk
1 egg

THE BEST GLUTEN FREE, YEAST FREE & CORN FREE FLAT BREAD

I have tried a number of flat breads and for all those frees this is my favorite so far. However eat it the same day as it goes hard and dry by the morrow. Modified from a recipe on beyondthewheat.com to be corn free!

Provided by UmmBinat

Categories     Breads

Time 32m

Yield 6 flat breads, 6 serving(s)

Number Of Ingredients 9



The Best Gluten Free, Yeast Free & Corn Free Flat Bread image

Steps:

  • Heat cast iron frying pan.
  • Mix dry ingredients together and set aside.
  • Combine eggs, oil, water and whisk to blend.
  • Add to dry ingredients and mix well until dough forms a ball. Dough should be soft and pliable but able to be rolled out w/out sticking to everything. (Too sticky? Add a bit more flour. Too dry? A bit more water.).
  • Knead on floured surface until smooth. Divide into equal pieces and roll out to thinly in a circle but not so thin that they will rip.
  • Place on oiled pan if needed and cook 1-3 minutes on each side. Will brown slightly and bubble up.
  • Set aside on a clean tea towel and cover with the other half. (The steam from the hot bread will help make each one softer.) Repeat placing cooked ones on top of each other until done.
  • Then wrap around whatever you'd like!
  • Enjoy!

Nutrition Facts : Calories 96.9, Fat 6.5, SaturatedFat 0.9, Cholesterol 62, Sodium 727.5, Carbohydrate 6.8, Fiber 0.4, Sugar 0.1, Protein 2.7

1 1/4 cups gluten-free flour, blend (I use white rice flour and tapioca starch in half the amount)
1/2 cup tapioca starch
1/3 cup brown rice flour (fine ground)
2 eggs
2 tablespoons canola oil
1 1/2 teaspoons baking soda
2 teaspoons guar gum (if using a store bought GF flour blend that contains a gum already use 1 1/2 tsp)
1 teaspoon sea salt
3/4 cup warm water (plus or minus)

YEAST FREE GLUTEN FREE BREAD

This is a recipe from Pamela's Products that I've adapted to fit my needs. This is not really a sandwich bread and is has the consistency of corn bread. Works for French Toast or bread pudding. I have also crumbled the bread and dried it for bread crumbs.

Provided by LARavenscroft

Categories     Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9



Yeast Free Gluten Free Bread image

Steps:

  • Put all dry ingredients into bowl and mix.
  • Add all liquid ingredients to the dry, and mix for 3 minutes on high.
  • Spread dough into small greased loaf pan.
  • Bake in preheated 350° oven for 8 minutes.
  • Slit the top of the loaf, lower heat to 325° and bake for 30-35 minutes.
  • Use a serrated knife to slice loaf or freeze loaf before slicing.

Nutrition Facts : Calories 51.3, Fat 3.6, SaturatedFat 0.7, Cholesterol 31.4, Sodium 312.4, Carbohydrate 3.4, Fiber 0.3, Sugar 2.6, Protein 1.6

2 1/4 cups gluten-free flour
2 tablespoons ground flax seeds
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 tablespoons baking powder
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, beaten
2 tablespoons oil

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