It is cooked on the stove top in a cast iron pan and takes only about 20 minutes from start to finish.
Gluten Free Frypan bread
Ingredients
1 cup rice flour 1⁄3 cup buckwheat flour (or soy) 1 & 1⁄2 tsp baking powder 1⁄4 tsp salt 1 cup milk (dairy or non-dairy) 1 egg 1 tsp melted margarine or butter.
Method:
Mix well and pour into pre-heated and oiled 24cm cast iron pan(low heat). Cover and cook until dry on top, turn over and cook uncovered until brown underneath.
I sometimes add cheese, parsley and onion flakes or chives to make a scrummy cheese bread or cinnamon and sultanas.
Cut into wedges and split it for sandwiches. It makes fabulous toast and freezes well and isn't crumbly at all.
Loved by gluten eaters and gluten free and the best thing its I can put my bread maker away.
I flipped mine too early so it never fully cooked in the middle, so be patient -longer on lower heat is best. I used Parmesan and parsley in mine which was very tasty, see picture. Would be a good basis for a pizza base if made thinner.
Loved it! So easy. I just made BLTs for my wife and I. Split the bread straight out of the pan and it held together without a chance to cool. No need for a knife and fork for the BLTs either, held together in our hands the way it should be! Good bread to me is more about the texture than the taste. I'd give the taste 8 out of 10, but the texture and the way it holds together... 10 Awesome!!
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