Gluten-Free Italian Flatbread

In response to AJgagliardi's problem that breads don't seem to get baked through...I had the same issue recently and discovered that reducing the amount of liquid (eggs, oil, milk or water) solved my problem. My recipe called for one whole egg and two egg whites, 1/4 c. oil, 1-3/4 c. milk. I used the eggs, cut the oil down to 2 Tbs., and used 1 c. milk. This may not always work, depending on the recipe, but it worked for me. Hope this suggestion works...Ann

I made this as is and it worked awesome. Then I tried with flax gel and replace yogurt with buttermilk (because I had it on hand) and it worked even better! LOVE this recipe.

This is for AJgagliardi who mentioned that the centers of the loaves do not get done despite testing the centers before removing the bread from the oven. My suggestion is to buy an instant read thermometer. They are not expensive. Insert it as far as possible through the middle of the loaf. When the temperature registers 190 to 200 degrees the bread is done. If the top of the loaf is browning too quickly and the center still needs more time, simply cover the top loosely with aluminum foil. In addition, I sometimes turn the loaf out onto the rack in the oven and finish baking it that way. It seems to do a more efficient job. If you don't want to do that, just set the pan on the lowest rack in the oven so the heat works its way through from the bottom. Hope that helps, Beth Hillson, Food Editor, Living Without

I have always enjoyed baking bread, and now that I have been diagnosed with gluten intolerance, I am baking gluten free breads. I have one big issue with gluten free baking. The centers of the loaves do not get done. I put a knife in and it comes out clean, but I have yet to bake a loaf of gluten free bread that is not too moist or undone in the center. What is the secret _ yes I know, bake longer, but it seems that is not the right answer.

FROM THE MODERATOR: Please note, while our test kitchen has not tested these substitutions the Director thinks they should work fine: "To replace the sorghum,I would use teff,or amaranth. Quinoa is also very good. It is not a grain,but bakes up really well. Too much tapioca can make the bread gummy.Use only as much as the recipe asks for. To replace the yogurt, I would try applesauce. However yogurt has a binding quality so I would add a teaspoon of arrowroot or flax meal made into a paste with the applesauce." Or you could use coconut milk yogurt. Good luck!

I am allergic to sorghum as well as all dairy. What can i substitute for the yogurt and sorgum?

Can I use vanilla yogurt in this recipe or will it taste too sweet? I don't use plain yogurt for anything, but have vanilla. Thanks :)

Hello, I am repsonding to Mikanash's question:

I would love to try this for my son since he can never have garlic bread when I do Mostasketti (he's 14 & the only GF person in our house). I do have a question tho.... Q: Can I use a GF Multi-Purpose flour (that I already have) in place of all the individual flours?? And would it change the amount or just add up the individual measurements to make 1 measurement for the Multi Purpose flour?

The answer is "yes." Measure out an equal amount of your multi-purpose flour, in this case, 1 3/4 cups and proceed with the remaining ingredients and steps in this recipe. Happy Baking, Beth Hillson, Food Editor, Living Without

FROM LW MODERATOR: 1 t baking powder is 590 mg sodium (this calls for 1 1/2); 1 t baking soda is 1231 mg, 1/2 t salt is 1162 ,G plus small amounts in other ingredients; divide by 4 servings. I'd eliminate the salt to reduce sodium. I don't think you want to use Ener-G egg replacer since there is already so much baking powder and soda in the recipe to give lift. The eggs provide some elasticity and structure as well as binding. We have tested this recipe using flax gel as the egg replacement, chia should work the same, but I will ask the Test Kitchen Director and the Food Editor for their OPINIONS and post them tomorrow before noon. This is a great recipe.

Please tell me what ingredients in this recipe adds up to 871 mg sodium? I'm trying to limit my sodium intake. Help!

I use Chia gel as a replacement for the eggs as I am also allergic to flax.

871 mg. of salt per serving? did I read that right ? sounds very high in salt. is this number correct?

thanks, jeri

I would love to try this for my son since he can never have garlic bread when I do Mostasketti (he's 14 & the only GF person in our house). I do have a question tho.... Q: Can I use a GF Multi-Purpose flour (that I already have) in place of all the individual flours?? And would it change the amount or just add up the individual measurements to make 1 measurement for the Multi Purpose flour?

Would this work with EnergE egg replacer ? I'm allergic to flax. Also, I understand egg replacer only works well for 1 or 2 eggs. Not more. Do I need to use three egg whites or is there something else I can use for the third one?

Also, I'm at elevation of 6200 ft. Will there be changes for that?

Thanks!

Leslie