Sourdough Cassava Flatbread
I have recently discovered Otto's Naturals Cassava Flour http://www.ottosnaturals.com/ , a dangerous addition to a reformed special-diet baker's pantry... :)
These flatbreads are super yummy, satisfying a craving for both sourdough-bread-uneaten-over-the-past-six-years, and an infinitely versatile starch source that tastes good with most everything. You can split the breads open when they're still warm, if you want to try for a stuffed sandwich. I love that these aren't trying to be anything else - no binders, strange ingredients or flavors...just delicious.
There is currently no substitute for the flour.
This recipe makes 6 good-sized flatbreads (or 12 pita halves)
-- 2 cups Otto's Naturals cassava flour
-- 1 teaspoon sea salt
-- 1/4 cup gluten-free sourdough starter, such as http://lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
-- 1.5-1.75 cups warm water (around 100 degrees F)
-- 1 tablespoon honey or maple syrup
-- 2 tablespoons refined coconut oil
In a glass mixing bowl, combine the flour and salt. In a measuring cup (a mason jar works well), combine the remaining ingredients (start with the smaller amount of water).
Begin pouring the liquid ingredients into the dry, while stirring. You want to end up with a thick but soft dough; if it seems excessively crumbly, add the additional 1/4 cup of warm water. By the end of the mixing process, you'll need to use your hands to knead and press the dough, picking up any dry flour that wants to remain on the bottom of the bowl.
Form the dough into a smooth round, and cover the bowl tightly for 18-24 hours.
When you're ready to bake the breads, preheat the oven (with a pizza stone if you have one) to 450f.
Divide the dough into 6 equal portions, forming a ball with each.
Roll each ball between pieces of parchment paper to a diameter of about 6 inches.
Bake the breads either directly on a pizza stone, or on an ungreased baking sheet. You'll have to flip the breads when they're halfway through baking. Bake for 5 minutes per side if you're using a preheated pizza stone, or up to ten minutes per side if you're using a baking sheet.
The breads won't puff a lot, but should bubble up a bit. If you cut them in half right when they come out of the oven, you can use a sharp knife to slit them open like pita bread (this doesn't work so well once they cool!).