My favorite gluten free flatbread

1 cup Brown Rice flour
2 Tbsp Metamucil Original Coarse (or use Psyllium Husk, see below)
1 tsp baking powder
1/2 tsp salt
3/4 c water (approx)

Optional
2 Tbsp Rice Bran (optional)
1 Tbsp Molasses
1 tsp oil (vegetable or olive)


1. Add all dry ingredients and mix with a fork, then add water (and other wet ingredients if you use them) and mix well. Keep adding water, a little at a time, until the dough is pretty sticky and looks a little wet. The Psyllium will absorb some of the water.

2. Cover and let it rest about 10 minutes. This will allow the Psyllium to expand. I preheat the oven to 400 deg F while it's sitting.

3. Knead by hand or by folding with a fork. The dough should still be fairly sticky. If it's not, add a little water.

4. Press out or roll out with a rolling pin. I put 1/2 of the dough on a sheet of parchment, spray the plastic wrap I used to cover the dough while resting with cooking spray and cover the dough with the plastic wrap before rolling it out. I roll fairly thin so I get a 9-10 inch circle from half the dough.

5. Bake at 400 deg F for about 10 minutes if rolled thin. Longer if thicker. If you've added oil, the edges will brown so you'll know when it's done. If you're using parchment, it's good to flip it over when you take it out to keep the bottom from getting wet as it cools.

6. If you're making pizza, add toppings and cook another 6 minutes or so until the cheese is melted.


If you're going to use Psyllium Husk rather than Metamucil, use 2 heaping Tbsp if using whole husks, 2 level Tbsp for coarse milled, less if finely milled. You may want to add a little sugar as well, since the Metamucil has sugar in it.

You can also use ground Chia seed in place of Psyllium, but I've found the bread is not quite as flexible.

If you add Molasses and oil, this works great as a crust for pesto pizza (we do pesto, Parmesan blend cheese, sun-dried tomatoes, and sometimes thinly sliced chicken).

If you add just oil, it works pretty well as a crust for tomato sauce pizza.

If you add Molasses (oil optional), it's great with flavored cream cheese.

You can also add 1 1/2 to 3 tsp quick rise yeast in place of the baking powder. Let it double in size, then press it out with your hands. Parchment works well here too.

For a different flavor, this recipe also works well with Quinoa or Teff flour. You'll probably need less water.

Gluten Free Flour Tortillas

I found this recipe on food.com. I made a couple substitutions because I didn't have fava bean flour or vegetable shortening and I don't like to use white rice flour. In any case, these are delicious with brown rice flour (Bob's Red Mill) and either olive oil or lard as the shortening. Even though these have xanthan gum, I can't taste it at all - just really yummy tortilla goodness.

Next time, I'm going to try using all tapoica starch to reduce the carbs further.

1 cup brown rice flour
1 Tbsp rice bran (optional, but lowers glycemic index)
1/3 cup tapioca
1/3 cup potato starch
1/3 cup garbanzo bean flour
1 tsp baking powder
1 1/2 tsp salt
1/2 tsp sugar
2 tsp xanthan gum.

2 1/2 or 3 Tbsp olive oil or shortening/lard

3/4 cup warm water (plus a little extra)

Mix all dry ingredients well, then cut add the oil or shortening. If you're using oil, you can drizzle it in as you stir the dry ingredients. Otherwise cut shortening in.

Finally add the water and stir/knead until you get a good soft dough.

These can be cooked for a short time in a very hot pan (500+ degrees) or longer in a cooler pan. They will bubble up, but wait until there are brown spots on the bottom before you flip. Flip once and cook until there are brown spots on the other side too.

Gluten Free Cinnamon Walnut Buttermilk Pancakes

These are very light and fluffy, yet quite filling because of the fiber.

Start with the basic Gluten Free buttermilk pancake recipe:

1 cup rice flour (Bob's Red Mill brown rice works great)

2 Tbsp Ground Chia Seed (ground in a coffee grinder)

2 Tbsp Psyllium

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cup buttermilk

2 large eggs, beaten

2 Tbsp vegetable oil (updated - was 1/4 cup)

Add to dry ingredients:

1 1/2 tsp Cinnamon

1/3 cup chopped walnuts

Combine dry ingredients (first 6 and last two) in one bowl. In another bowl, combine wet ingredients (last 3 before the additions). Add wet ingredients to dry and stir until just combined. Let sit for a few minutes while the griddle warms up if you want all the pancakes to have the same "lift". It takes a few minutes for the chia/psyllium to absorb the liquid.

Drop 1/4 cup scoops on a hot griddle (425-475 F) until bubbles form (won't be a lot of bubbles - a few more than the picture below), then flip and brown the other side. Makes about 12 pancakes.

Brown rice bread

Pictures to come...


Combine these and stir with a fork:
2 1/2 cups Brown Rice flour
2/3 cup corn starch
2/3 cup dry milk powder
1 1/2 tsp xanthan gum
1 1/2 tsp guar gum
1 heaping Tbsp Psyllium
1 tsp salt

Combine these:
1 3/4 cups warm water
1 pkt (2 1/4 tsp) yeast
2 Tbsp vegetable oil
2 large eggs (beaten)

Add wet into dry and beat with a mixer (use paddle on stand mixer, otherwise the standard beaters) on med-high for about 5 minutes.
Bake at 350 for approximately 50 minutes.

Also works in my bread machine, but I have to keep scraping down the bowl.

Buttermilk Pancakes - high fiber

1 cup rice flour (Bob's Red Mill brown rice works great)
2 Tbsp Ground Chia Seed (ground in a coffee grinder)
2 Tbsp Psyllium
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup buttermilk
2 large eggs, beaten
2 Tbsp vegetable oil (updated was 1/4 cup)

Combine dry ingredients (first 6) in one bowl. In another bowl, combine wet ingredients (last 3). Add wet ingredients to dry and stir until just combined.

Drop 1/4 cup scoops on a hot griddle (425-475 F) until bubbles form (won't be a lot), then flip and brown the other side. Makes about 12 pancakes.

Pictures to come...