GF Flatbread and Cracker Recipe and a GIVE-AWAY!

UntitledGluten free Feta & Dill crackers (with homemade hummus)Photo by Kate Chan

My girls have been asking for “pies” in their lunch boxes lately.  I couldn’t figure out what they wanted.  (Yes, I am the only one who packs their lunches…so yes, I’m … slow.  LOL!)  They assured me that they had eaten peanut butter and jelly pies with lunch.  I was convinced they got snacks at day care.

Turns out they were right.

I have been buying some of the thin, round sandwich thingies at the grocer every once in a blue moon (and especially when I didn’t have time to make bread for everyone).  They are not big bread eaters actually, so it’s been easy to maintain a gluten free house for the most part.  (Save for the ubiquitous box of Goldfish crackers.  I just can’t make enough gluten free mock goldfish crackers to keep up with their demand.  But as an FYI, the gluten free ones are preferred.)

Schools doesn’t break for summer vacation here until June 23.

And THAT seems very far away at the moment.  And thankfully so, I have a ton left to do at work.  But I can’t wait for some time with my girlies too.  I hope we have a warm (not hot) summer and they sun comes to visit.  (It goes missing for several MONTHS of the year here in the PNW.  If you ever hear me moaning about the lack of sunshine, really… I have reason.  I’m totally solar-powered.  This no-sun thing KILLS me.)

Coconut Oil from Tropical Traditions

Recently, I also applied for a freebie sample of coconut oil from Tropical Traditions.  I did not receive payment for any review, but was provided with a sample.  They also offered a “give away” of one of their jars of coconut oil.  I think I actually like this stuff!  It is more expensive than buying traditional oils  Since so many people have been talking about using coconut oil in lieu of butters, etc, I thought I would give it a try.  We’ve made some fabulously light waffles with it (and the added benefit of coconut smell while oiling the waffle pan was great!  It was alike an invasion of summer.)  If you would like to try it too, please follow these guidelines:

Congratulations to Stephanie C – Winner!

 

Win A Quart of Gold Label Coconut Oil from Tropical Traditions!


Gold Label Organic Virgin Coconut Oil

 

INFORMATION FROM TROPICAL TRADITIONS:

“Tropical Traditions is America’s source for coconut oil.  Our Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on our website:  What is Virgin Coconut Oil? Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit our website to check on current sales, to learn about the many uses of coconut oil, and to read about all the  advantages of buying coconut oil online.  Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.”

ABOUT TROPICAL TRADITIONS COCONUT OIL:

HOW TO ENTER:  For each ENTRY, post ONE comment below.  You may receive an “ENTRY” by doing any/all of the following.

Just remember to post a new comment for each – sorry, but it’s the easiest way to track entries!

  • COMMENT BELOW and tell me your fave idea or current use for coconut oil.
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  • UPDATED INFO:  Tropical Tradition is requiring that people register for their newsletter.  Read this “In addition, as a requirement for people to enter your giveaway, please ask them to subscribe to our email Sales Newsletter here: http://www.tropicaltraditions.com/subscribe_for_special_sales.cfm.”  SORRY FOR MISSING THIS EARLIER, people!  (egad!)
GIVE AWAY ENDS Friday, June 23, 2012 at midnight.  What a way to kick off summer for me!
A winner will be chosen using RANDOM.ORG.  The winner will be contacted via email to obtain a mailing address for Tropical Traditions.  Tropical Traditions will be mailing/supplying the quart of coconut oil.  Good luck!
So……
Now that you are jazzed to try coconut oil…. here’s a recipe you can start with.  (If you don’t have coconut oil on hand, you can use olive oil or butter.)
I’ve been making quick breads (like the lavash recipe) and others trying to get a speedy answer to lunch for me.  This one, Feta and Dill, is our current favorite.  I began making naan and other flatbread recipes several years ago.  Just as I perfected my recipe, our pizza stone broke.  Why does that matter?  Because all of the recipes that were the most successful had beautiful bread  that would puff up nicely on a pizza stone in the oven.  Without a stone, I rather went back to the drawing board.

GF feta and dill dough

Oh, the recipe still works beautifully, but I had to adapt it a little bit to adjust for the different baking/cooking techniques.  This dough can be flattened thinly used to make crackers (picture above) or formed into pita/naan/flatbread (into which I slide a thin sharp knife for sandwiches), etc.  Adjusting the baking times can be adjusted to add more flexibility (more moisture) or a light crisp airy crust (like the pita below).    I’ve even pan-fried them in a little olive oil with a generous sprinkling of sea-salt to make a nice crisp crust.
I love the fact that recipes are so versatile.  Makes for easier on-the-spot adjustment!
As I finish writing this post (which has taken forever this morning to get started!), I realize that we’ve now eaten the 8th or 9th batch with this recipe.  And today, I used my piece (thicker/pita-like) to have a turkey, avocado and sprout sandwich.  My Love used his for a pizza base and the girls ate the chips (above) with hummus.  Sweet deal.
You can also adjust the cheese (use parmesan or asadero or a gluten free bleu).  I suggest sticking to the dry/crumbly cheeses for this so you don’t have to mess with the liquid/dry ratio.

GF Feta & Dill dough - made into pitas

Gluten Free Feta and Dill Flatbread

Recipe makes 8-9 pita shapes or more if flattened thinly for flatbread/chips)
Ingredients:
PROOF:
1/3 cup warm milk
1 teaspoon sugar or honey
2 teaspoons yeast
DRY:
2 cups GF blend (rice, millet or sorghum based – or use GF Mama’s Almond Blend)
         (OR:  1 1/2 cup millet or sorghum or rice + 1/2 tapioca or potato starch)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 cup feta
1 1/2 Tablespoons dried dill
WET:
1/2 cup sour cream or Greek yogurt
1 Tablespoon coconut oil (or butter or olive oil)
1 egg
DIRECTIONS:
  1. Preheat your oven to 400F.
  2. Mix together your proofing ingredients:  warm milk, sugar and yeast.  Set aside.
  3. Into the bowl of your mixer, add your dry ingredients.  Mix.
  4. Add the wet ingredients.  Mix again.
  5. Add the proofing mixture (which should have puffed up by now).
  6. Mix together on medium for 2-3 minutes.  The mixture will still be wet and sticky but you should be able to scrap it into a large mass within the bowl.
  7. Line a cookie sheet with parchment paper or a silpat.  Grease your hands (I coated mine with the coconut oil).  Take the dough in small balls/chunks a tiny bit larger than a golf ball and press them flat onto the parchment paper.  Try to do this evenly.  (You will have uneven browning spots if you are not careful… or if you are me.  😀 )
  8. Bake – under a watchful eye as all ovens vary! – for 8 – 13 minutes.  (8 minutes for the thin cracker-bread and 10-13 minutes for the pita).
  9. Remove an allow to cool (if you can) before storing (if you have any left over).

I have successfully doubled this recipe – but I did NOT add another egg.  Rather I adjust the moisture by adding more sour cream or Greek yogurt.  (Just an FYI if you find that it disappears quickly in your house as well.)

Happy GF Eats, Everyone!
And good luck with your Give-Away Entries!
~Kate

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