Brunch is my favorite meal of the week. Wether it’s taking the time to prepare a meal at home or leisurely enjoying it in a restaurant, slow, long brunches give me a feeling of time standing still.
These flatbreads can be served plain, cold with various toppings, or like this heated, almost pizza style version. The flatbreads will bubble up during baking and become pliable with a bit of a crunch. They hold together well and won’t crumble.
gluten free rosemary flatbread with bacon, brie and fried egg
gluten free rosemary flatbread (recipe below)
Sprinkle a thin layer of grated cheese over the flatbreads and top each one with 2 slices of brie cheese and 2 slices of fried bacon.
Bake for 3 minutes at 350F/175C.
Top flatbreads with fresh arugula and a fried egg.
gluten free rosemary flatbread
1 cup rice flour
½ cup tapioca flour
½ cup potato starch
¼ cup almond flour
¼ cup milk powder
2 tablespoons finely chopped fresh rosemary
½ cup (1 stick) butter
½ cup water
1 cup grated cheese
2 large eggs
Put dry ingredients and chopped rosemary in a food processor or mixer.
Bring butter and water to a quick boil.
Turn on the processor or mixer and pour in the hot liquid while mixing.
Continue mixing while adding grated cheese.
Continue mixing while adding eggs. Mix until incorporated.
Use an ice cream scoop or spoon to scoop out dollops of the warm, wet dough onto a baking sheet covered with baking paper.
Use fingertips dipped in oil to flatten and spread the dough into 5-6 inch flatbreads.
Bake at 350F/175C – 15 minutes for finished flatbreads, 12 + 3 minutes for flatbreads with hot toppings (see below).
Makes 12 flatbreads.
Photography by Philip Blankenship.