No-Knead Gluten Free Sandwich Bread


1 cup tapioca starch
1 cup brown rice flour
3/4 cup potato starch
3 tbsp ground flaxseeds
2 tsp quick-rising (instant) dry yeast
2 tsp xanthan gum
3/4 tsp salt
1 1/3 cups milk, warmed
2 eggs
1 tbsp liquid honey
2 tsp light-tasting olive oil
1 tsp cider vinegar

Whisk together milk, eggs, honey, oil and vinegar. Pour over tapioca starch mixture; stir until well combined. Scrape into parchment paper-lined 8 x 4 inch (1.5L) loaf pan; smooth top. Cover loosely with plastic wrap; let stand in warm draft-free place until loaf rises just above rim of pan, about 20 minutes.

Bake in 350F (180C) oven until light golden and cake tester inserted in centre comes out clean, about 1 hour. Transfer to rack; serve warm or let cool.
Can be frozen for up to one month.


Chick Pea Flat bread

Makes: 4
Preparation: 20 minutes
Cooking: 20 minutes

Ingrediants: 1 1/2 cups /150 g chickpea flour
1/3 cup/50 g gluten free flour
1/4 teaspoon salt
2 tablespoons olive oil
1/3-1/2 cup/75-100 ml milk

filling 1 large eggplant, thinly sliced
2 zucchini, thinly sliced
2 tablespoons olive oil
2 table spoons finely chopped oregano or rosemary
6 tablespoons sun-dried tomato paste
4 large tomatoes , thinly sliced
salt and pepper

1. to make the flatbreads, but the flours, salt and oil in a bowl.
|Add 1/3 cup 75ml of the milk and mix with a round-bladed knife to a firm dough, adding a little more milk if the mixture is to dry. Knead lightly until smooth, then set aside

2. Arrange the eggplant and zucchini slices on a large foil-lined cookie sheet. Season lightly and brush with a little oil. Sprinkle the herbs on top and broil for 6-8 minutes until golden. Turn the slices over, brush the reamining oil, and broil the other side until golden.
3. Divide the chickpea dough into 4 pieces. Roll 1 piece out very thinly on a well-floured surface to a 9-inch/23-cm round, turning the dough frequently so it does not stick to the surface. Shape the remaining pieces in the same way.
4. Brush a large skillet with a little oil and fry the flatbreads individually for about 1 minute each side.
5. Spread with the tomato paste and arrange the eggplant, zucchini, and tomato slices on top. Season and rollup to serve.