Yowza, what a set of constraints. Guests are coming over tonight, and among other things they can’t have gluten, yeast, dairy, eggs, vinegar, or anything fermented (they’re great people with various allergies, don’t sweat the why).
If I’ve time, I’d like to make some sort of bread-like product to serve with the—you guessed it—crudité. I’ve made tortillas before (and have a press but no masa harina at the moment), and know it’s a fairly simple and quick process. I do have a couple gluten-free flours (e.g., rice, potato). Can I do anything with them as quick as tortillas? Can I make some sort of matza or pita out of them? I don’t have much free prep time, but a heat/baking soda rise would be fine.
Or should I just stick with the vegetables and leave well enough alone?
Do you have any flax seed meal? I know you can make crackers out of that - though I’ve never tried it, I’ve heard they’re good. Google Flax Crackers and you’ll find a ton of recipes.
I’ll second Athena’s suggestion of making crackers using the gluten-free flours you have. It’s essentially like making a pie crust: rub in some fat into your flours with salt and baking powder, add some liquid, kneed a bit, roll out thin, cut into pieces and bake.
I bet you can make something like a chapati or roti with the rice flour. I can’t see any reason why it wouldn’t work (heck, even try potato flour.) It’s just basically a simple mixture of starch and water that is fried as a flat bread.
Wow. Every recipe for bread or crackers I have has eggs in it. I think you’re best off not making anything–likely these people are used to going without it and won’t miss it.
Really? I only make a few types of bread, but nearly none of them have egg. Sure, if you’re making challah or something like that, or something cakey, you’ll have eggs, but bog standard bread doesn’t usually have egg.
Same with standard flatbreads, whether they be tortillas, rotis, or pitas. Usually, no egg. In fact, I can’t think of a single flatbread recipe that has egg in it, although I’m sure there must be some out there. Same with crackers. Are there really a lot of egged crackers out there? I can’t think of any off the top of my head.
It’s funny how that happens when you’re told you can’t use something. But like pulykamell says bread and crackers don’t need eggs. My go to pie crust has an egg in it, but works enough well without.
1/2 c. brown rice flour
1/2 c. white rice flour
1 tsp. sea salt
3 T. expeller-pressed safflower oil
1/2 to 3/4 c. water
Start heating a non-stick skillet on medium heat. Mix the brown and white rice flour together with the salt. Add the oil, and mix well until you have pea-sized balls. Mix in the water, a little at a time, until you can manage the dough. When the skillet is hot, put some dough in the palm of your hand and make a ball, about 2 inches in diameter. Flatten it with your hands, or place in the skillet and flatten it there with a wet spatula. Grill the bread on one side for a few seconds to minutes until it starts to turn golden brown. The amount of time depends on how hot the pan is. Flip over. Grill the other side. Remove from heat. Repeat with the rest of the dough. Serve warm with your favorite topping.
