Gluten Free Flat Bread and Pizza Crust

8 Responses to “Gluten Free Flat Bread and Pizza Crust”

1. C.Tonjes, on October 18th, 2009 at 10:39 pm Said:

   I will definately try this and plan on purchasing your gluten free mediterranean cookbook as well. THANK YOU!

2. sanaacooks, on October 18th, 2009 at 11:41 pm Said:

   Let me know if you have and question. Thank you.

3. Steve, on November 21st, 2009 at 3:06 am Said:

   Hello,
   This recipe looks great. Do you know if it would work okay with brown rice? Thanks.

4. sanaacooks, on November 21st, 2009 at 11:47 pm Said:

   It will but the bread comes out more crispy. I would use half white and half brown rice.

5. Steve, on November 25th, 2009 at 9:57 pm Said:

   Well, I tried it with brown rice. It did not work for me . . . would not bind together. I should have taken your suggestion to use 1/2 brown & 1/2 white. Which type of white rice did you use? Yours seemed to “mesh” together into a really useable dough/flatbread. Thank you for your comments.

6. Vintage Watches Oris, on August 15th, 2011 at 8:09 am Said:

   Adore this website, ended up coming here for months. Completely going to RSS, but where’s the connection?

7. sanaacooks, on August 15th, 2011 at 3:27 pm Said:

   Thank you so much. I am glad you enjoy my site. The RSS in the orange and white square on the left. Let me know if you have any problem. Thank you again.

8. sanaacooks, on August 15th, 2011 at 3:32 pm Said:

   Sorry for this delay but I missed this comment. I use short grain. I think Arborio rice will be better choice to mix with the borwn rice. Arborio has more starch and it will balance the brown rice which high in fiber. I would boil both of them in separate pot. Arborio need more water, stir it often to add more stickness factor,. Boil the brown rice until soft. And then I would puree the brown rice before I mix it with the sticky Arborio rice. Let me know how this turn out.

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