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Cheese flat bread gluten-free

Making:

Today I am going to experiment with making gluten-free cheese flat breads using Bobs Red Mill paleo flour.

Prep time: 30 minutes 
Bake temp and time: 350 for 10 minutes 
Here's what I have:


1 cup Paleo flour 
3 tbsp Coconut flour 
2 tsp Xanthan gum 
1/4 tsp Kosher salt 
2 tsp Apple cider vinegar 
1 Egg 
3 tsp Water 
1/4 cup Extra sharp cheddar cheese 
1 tsp Bacon butter
 2 tsp Garlic bread spice blend

Not pictured:
1 tbsp Heavy whipping cream 




Preparation:

The dry ingredients were all mixed together in a separate bowl including one teaspoon of the garlic bread spice blend. 

The wet ingredients were all mixed well after this in a separate large mixing bowl and in the dry ingredients for added bit by bit until well Incorporated. I ended up adding the heavy whipping cream because the mix was a bit too dry. During the last part I added the cheese and needed the dough until well mixed again.

It's still a bit crumbly at this point but I'm going to roll with it.

The dough was then wrapped in Saran Wrap and set to rest for 15 minutes.

I'm going to prepare half of the dough today and refrigerate the other half to see if there's a difference between refrigerated and non-refrigerated baking.  The dough was rolled out and docked. This was completed on a parchment sheet. The  crackers were then cut and brushed with the bacon butter garlic bread spice mix.

If you don't have a docking roller you could use a fork as well.

The plate!

Initial bake test:


They have a nice chewy quality to them the addition of the bacon butter works really well with the garlic spice.

Here's the meal these were used for:



Post refrigerated bake test:


Here I have some of the dough post to day's Refrigeration. These were rolled and formed over silicone baking cups to keep the shape. They were baked at 350 degrees for 10 minutes. He still had a soft quality to them even after baking and worked perfectly for the dinner I made.

Here's the meal the cups were used for:



I really like this paleo mix. The addition of cheese made it perfect for savory items. It also worked really well post Refrigeration to make a molded cup for the sloppy joe dish I created. Both the immediate bake and post a refrigerated baked dough held up really well.  I could see this working for a variety of dishes and will be making it again.

- Kris 
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