Tuesday, 2 August 2016

brown rice and oat flat bread

when my husband's gastroenterologist told him that he should go on the low fodmap diet, what hit him hardest was having to give up wheat. he told me one night, with surprising sadness, that the thing he missed most was peanut butter sandwiches. this, after he'd gone for about 5 weeks without touching any form of wheat.

it was quite heartbreaking to see a grown man get misty eyed over a peanut butter sandwich. not chocolate fudge cake, not pecan pie, mind you. just a simple, innocuous peanut butter sandwich. i now make sure we always have these, or our favourite wheat-free walnut waffles for him to slather on peanut butter, whenever the mood strikes. i'm working my way up to a really good wheat free sandwich loaf, then wheat free scones that really cut the mustard. you'll know when i get there...

makes 8 flat breads


1 cup (100 g/3 1/2 oz) brown rice flour
1/2 cup (50 g/ 1 3/4 oz) oat flour
2 heaped tablespoons pea protein powder
1 tsp salt


3/4 cup (180 ml/6 fl oz) water
2 tablespoons olive oil

  • whisk together all dry ingredients in a mixing bowl
  • add wet ingredients
  • mix and knead gently by hand until dough holds together and doesn't stick
  • cover dough and rest for 30 minutes
  • divide into 8 balls and roll each ball in oat or rice flour
  • roll each ball into large saucer sized discs
  • cook each bread on both sides, in a very lightly oiled pan until lightly browned blistered spots appear
  • eat as you would chapati, tortilla or carta musica

  • these are crisp while hot but soften on cooling
  • to prevent sogginess, cool them on a cake rack before storing in a ziploc bag or airtight container
  • pea protein powder is not necessary but it helps bind the dough together and you can never have enough vegetable protein
this baggie actually makes my husband's eyes light up when he has the munchies

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