Saturday, April 6, 2013

Grain-free Mini Skillet Bread

I needed something to use for 'breadcrumbs' in a meatloaf recipe and didn't want to buy expensive gluten free bread, or take a lot of time or turn on the oven to make bread, so I came up with this tasty little cake of bread that takes minutes to prepare and minutes to cook on top of the stove.

You need a small or medium skillet with a lid or cover that will fit into it - I use a lid from one of my pots - to seal in the heat while it cooks. It is so simple and delicious - and healthy too.

Grain-free Mini Skillet Bread

Get out all your ingredients and put your cast iron skillet, greased thickly with olive oil and/or butter, on the stove over medium-low heat before starting.

Combine in a small mixing bowl:
1/4 c split pea (or bean or chickpea) flour
1/4 c arrowroot (or potato or tapioca) starch
3 T almond meal
1 T flax meal
2 t coconut flour
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp aluminum-free baking powder
1/4 tsp onion powder

Blend with fork, pastry cutter or hand into dry ingredients:
2 T soft butter

Beat in just till combined:
1 egg
1 tsp cider vinegar
1 T olive oil
1/3 c water (or more if needed)

Spread batter into warm greased skillet. Cover securely and cook on medium-low till center is dry and springs back to the touch - 10-15 minutes. If edges seem to be getting too brown before center is done, lower heat and flip with a large turner (like a pancake) and cover again. With an older electric stove that stays hot after being turned off, the heat may be turned off while it finishes cooking the last few minutes.

Delicious warm, cut into wedges and drizzled heavily with olive, flax or pumpkin seed oil. This recipe could easily be adapted to be baked in a regular oven at 350.

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