I couldn’t think of what to call this at first, but of course it’s gluten free flat bread.
At first it reminded me of gluten free potato scones (Scottish) or gluten free soda bread, but when you look at it, it’s flat, it’s bread, so you can only come to the conclusion that it’s gluten free flat bread. Cunning, but unavoidably true. I wanted to make a tattie-scone-like gluten free breakfast thing, but I can’t eat potatoes due to the annoying and ongoing food allergies.
So I took the gluten free scone recipe from a couple of days ago and instead of making them scone-shaped, I rolled the bread flat about 0.5 cm thick like tattie scones. Pretty nifty thinking I reckon you’ll agree.
This is what the flat bread looked like before it went in the oven…
And I’m still waiting for them to come out. Can you bear the tension? Ahhh…, there goes the beeper. Here you go:
Now I reckon those look pretty good. They are of course, just scones, rather than tattie scones or soda bread. In fact, they’re probably closer to soda bread as they use baking soda rather than yeast. But since they’re flat, we’ll call them flat bread. Anyway, whatever they are, the idea with a tattie scone is you fry it in some nice tasty animal fat and eat it with sausages for breakfast.
I’ll probably have mine with er… jam. Unless there are some gluten free sausages on the go. I usually make my own but I haven’t been able to get my hands on good pork for a while. Anyway, I’m rambling now.
The plan is with these gluten free flat breads is to freeze them and then pop them in the toaster for breakfast straight from the freezer. Mmmm… can’t wait till morning.