I have a freiend who blogged this recipt. I know I was looking for a lavash recipe, but now know that this is the bread I am going to move forward with. It is a grain free gluten free flat bread. Please read and tell me what you think. She mentions that she used psyllium fiber powder (when you go to the health food store ask for the one to bake with - this is what gives the flat bread the ability to roll and not crack - the pliability that is needed ... Umpa, you may want to replace the x-gum with this psyllium and see it works). I felt bless on this past Friday in reading her blog and finding out this information. I never once brought it up to her and I was pleasantly surprised, to say the least. The only thing I do differently is toast before consuming, as I find that between the crust, it has a texture I don't care about because of the psyllium - but after it is toasted, it is okay.
This is a direct quote from Annie's blog:
Rolled out and ready to pre-bake
I finally had an opportunity to get back to a project I began last February--making gluten-free flatbread. My attempt back then turned out a rigid though tasty bread. More recent attempts gave me a pliable bread for which there are endless possibilities.
Grain-Free Flatbread (for Gluten-Free Wraps)
Many homemade gluten-free, grain-free flatbreads I've found use psyllium husk for pliability. This recipe contains very few ingredients compared to some of the complex formulas out there. That makes it easy enough to produce weekly (and freeze after baking if you'd like.) (Note: If you haven't been eating a lot of fiber lately, don't eat the whole pan at once. Psyllium is very high in fiber, which should be added to the diet gradually with lots of additional water daily.)
½ c. coconut flour
2 T. psyllium fiber powder
¼ c. coconut oil
1 c. boiling water
Optional:
1/8 t. sea salt
1/8 t. granulated garlic
½ t. Italian seasoning herb blend (or Herbamare seasoning)
Whisk coconut flour and psyllium together in bowl along with salt and herbs, if using. Add coconut oil. Add hot water a little at a time, stirring as you add (will melt coconut oil). Mid well making sure all dry bits are incorporated.
Roll (w/ rolling pin) or pat (w/ moistened spatula) bread out on silicone baking mat or parchment paper-lined jelly roll pan until thin and even. The dough is forgiving, so feel free to move pieces around and repair patches as you go. Bake at 375F for 15-20 min. depending on your oven and how thinly you've rolled the bread. Transfer to cooling rack and allow to cool to room temp. before slicing/eating. (Note: It's better to err on the side of baking less as overdoing it will make a crispy, fall apart wrap.)"
