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Crusty Corn Flat Bread















Trans-fat Free


1 cup rice
brown flour, plus additional for dusting loaves
1 ½ teaspoons yeast, active dry
2 teaspoons sugar
1 ½ cups water
110F, warm
1 cup cornstarch
½ cup cornstarch
2 teaspoons xanthan gum
1-1 ½ teaspoons salt
2 large eggs
at room temperature
1 tablespoon corn oil


Combine ½ cup of the rice flour, the yeast, sugar and ½ cup of the warm water in a 2-cup glass measure; stir to combine, then let rest in a warm place until doubled in volume, about 10 minutes.

Line a large baking sheet with parchment paper and draw two 8-inch circles on it.

Combine remaining ½ cup rice flour, corn flour, cornstarch, xanthan gum powder and salt in a large bowl; mix to blend.

Beat eggs lightly; set aside 1 tablespoon for brushing tops of loaves.

Add remaining 1 cup warm water and the corn oil to beaten eggs.

Using a wooden spoon, stir egg and yeast mixtures into flour and beat until smooth.

Using a rubber spatula, spread soft dough into circles on marked parchment paper, heaping it up slightly in the center.

Cover loaves lightly with greased plastic wrap and let rise until doubled in bulk, about 1 hour.

Preheat oven to 425℉ (220℃).

Beat a few drops of water into the reserved beaten egg and brush over loaves. Dust lightly with rice flour. Using a razor blade, slash tops of loaves into a large diamond grid pattern.

(Use an up-and-down cutting motion rather than dragging the blade through the soft dough).

Bake for 20 minutes, until well browned.

Makes two 8-inch diameter, 11-ounce loaves.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 40815% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 929mg 39%
Total Carbohydrate 25g 25%
Dietary Fiber 1g 4%
Sugars g
Protein 19g
Vitamin A 4% Vitamin C 0%
Calcium 7% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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