Surprise! It is Brazilian Flatbread
In my quest to find a gluten free flatbread that could also be used as a wrap for sandwiches for an upcoming canoe trip, I stumbled upon a recipe that re-purposed the ever popular Brazilian Cheese Bread. Acknowledgement to Glutenfreeonashoetring. I made several changes (notably adding xanthan gum, warmed goat milk and EVOO), and I was quite happy with the results.
Note: If using after being refrigerated or frozen, they benefit from a splash in a frying pan or quick trip over a grill. They are, after all, mostly cheese—so warming them up increases their suppleness. BTW, they made awesome personal pizza platforms.
I will post pictures of the canoe dining experience later. In the meantime, I thought you’d want to have this recipe right away.
Ingredients (makes 10-12 8 inch rounds)
- 7 oz mozzarella (small cubed or shredded—use the cheap stuff in a hard block)
- 3 oz finely shredded parmesan cheese
- 1 egg
- ¼ t salt
- 3 T EVOO
- 2 ½ C tapioca starch
- 3 t xanthan gum
- ¾ C warmed goat milk (You can use regular cow milk, but I like goat milk because it is an A2 casein milk.)
- Combine all ingredients—but only use ¼ C warm milk in your food processor. (Reserve the last ½ C milk for later.)
- While the food processor is running, slowly add the reserved ½ C warm milk. Stop adding when the dough combines into a ball. You may not need to add all the milk (and you may need add more) depending upon your environmental conditions and the condition of your tapioca starch.
- Divide the large dough ball into 2 smaller balls. Then cut each smaller ball into 4 portions. (Wrap the portions you are not immediately working with in plastic wrap and put into the fridge.)
- Use a floured (tapioca) board and rolling pin to roll the pieces into 8” rounds. You might want to use a plate to size the round, cutting around it with a knife.
- Fry in a dry frying pan on med-high for 1 minute (or less) each side.
- Eat immediately or stack (after cooling) between layers of plastic wrap and refrigerate (up to 3 days) or freeze (up to 3 months).