Gluten-free Flatbread

Also know as gluten-free naan or gluten-free wraps.

In a moment of desperation, I managed to come up with a substitute recipe for Chebe: the popular and versatile dough mix of the gluten-free world. Chebe, in my opinion, tastes great and has a chewy, doughy texture that is difficult to achieve with most gluten-free foods. However, it's two main ingredients are tapioca and manioc flour which don't offer much in the nutrition department. So, I attempted to make a brown rice flour based mix and in place of the oil and/or eggs typically used when mixing together Chebe, I simply used applesauce and I'm happy to say I'm pleased with the results.

And Henry is too.

Gluten-free Flatbread (gluten-free, dairy-free, vegan)

1 cup superfine brown rice flour
1/2 cup white rice flour (plus more for dusting)
1/2 cup tapioca flour
1 tablespoon xantham gum
1 teaspoon salt
1/2 cup applesauce
1 cup water (plus or minus one tablespoon)

In a large bowl, combine the flours, xantham gum and salt. Then add in half of the water and mix, then the applesauce, then the other half a cup of water. The consistency should be much like a typical gluten bread dough and it will be sticky. Next, liberally dust a few tablespoons of the white rice flour onto a flat surface and take about 1/4 cup of the dough and start flattening with a rolling pin, making sure to put extra flour between the dough. Then add the flattened dough onto a skillet over medium heat (I used cast iron, so I didn't need oil) and "fry" both sides for about 2-3 minutes each. The dough should make between 7-8 corn tortilla sized wraps, less for larger wraps. They are best if immediately eaten but also store well in the refrigerator if kept air tight. You can warm them slightly in the microwave or on a skillet again to make them more pliable.
I see myself making a gluten-free flatbread #2 soon. Look for the addition of rice bran and other fiber-rific flours. I may even attempt to make them without xantham gum...