Gluten free flour is expensive to buy, but rice and dried beans are fairly easy to come by. So I started playing around with creating my own flours. I have used both a coffee grinder and a food processor for grinding up rice and beans into flour. Both work well. The key is to grind in small batches for 30 second intervals, then shake it up and grind for another 30 seconds. Continue this pattern until ground to a fine powder. You can leave the rice and beans a little coarse to give your baking a more mealy taste and texture.
This recipe highlights the wonderful blend of Tuscan Sun Artisan Blend in a traditional flat bread. The sugar lends a sweet aftertaste that complements the robust seasoning in this blend. It has become a new must have at any brunch as it blends the sweet of breakfast with the savory of a luncheon flat bread. Pairing this bread with different wines really brings out either the sweet side or the savory side. A sweet red or port plays nicely if you are in a sweet mood. A nice dry Chardonnay plays up the savory side of things.
1 cup sugar
2 Tbls olive or vegetable oil
3 tsp baking powder
1 tsp salt
2 Tbls Tuscan Sun Artisan Blend
1 1/2 cups rice flour
1/2 cup black eyed pea flour
1 1/2 tsp xanthan gum
1/4 cups melted butter
1 Tbls garlic powder
Grated Parmesan cheese
Preheat oven to 350 degrees. Beat eggs until light, beat in sugar, then add oil. Stir in baking powder, salt, Tuscan Sun Artisan Blend, xanthan gum and 1 cup rice flour. Slowly stir in remaining flour. Mix for about 2 minutes until a thick moist dough forms. Pour into a greased 13×9 inch pan or shape as desired on a flat baking sheet.
Bake for 10-15 minutes. While bread is baking melt butter and mix with the garlic powder. Brush melted garlic butter onto spongey bread, sprinkle with parmesan cheese, and bake for another 5-10 minutes until golden on top. Cut or tear into desired serving size and enjoy.