[ArmsOfLove]

From "The Gluten-Free Gourmet Bakes Bread"

The recipe is for Pita bread but I leave out the yeast and make it as flatbread and serve it in place of Matza

French Bread/Pizza Mix
Ingredients 6 cups mix 12 cups mix
white rice flour 3 1/2 cups 7 cups
Tapioca flour 2 1/2 cups 5 cups
Xanthan gum 2 T 1/4 cup
Unflavored gelatin 2 (7-gram) packets 4 (7-gram) packets *I do not add this
Egg Replacer 2 T 1/4 cup
Sugar (white) 1/4 cup 1/2 cup

Make ahead and store for this and other yummy recipes

Pita Bread
Dry Ingredients Six 6-inch round Twelve 6-inch round
French Bread/Pizza Mix 2 cups 4 cups
Almond Meal (I use hazelnut meal) 2 T 1/4 cup
Salt 1/2 t 1 t
Sugar 1 1/2 T 3 T

Wet Ingredients
Dry yeast granules 4 t 4 t
Warm water 1/2 cup 1 cup
Sugar 1 t 1 t
Shortening (I use margarine) 2 T 1/4 cup
Hot water 1/4 cup 1/2 cup
Egg whites (I use egg replacer but less water) 2 4

Grease 2 cookie sheets
In the bowl of your heavy-duty mixer, blend the dry ingredients with the paddle (not the dough hood).
Dissolve the yeast in the warm water with the 1 t of sugar added. Set aside to foam. Melt the shortening in the hot water. Pour both into the dry ingredients and blend on low. Add the egg whites and lend. Turn the mixer to high and beat for 3 1/2 minutes.
With a well-greased hand, pluck a ball of dough the size of a duck egg adn roll, then pat to about a 6-inch round approximately 1/4 inch thick or less. Place on the prepared cookie sheets. Repeat 5 (or 11) times until all the dough is used. Let rise about 30 minutes for rapid-rising yeast or 60 minutes for regular yeast (or until about 50 percent higher).
Bake in preheated 525degree oven for 5-6 minutes.

High altitude: Add up to 2 T (4 T) more flour or use less water so that the dough can be handled.

*For Passover flatbread I leave out the entire yeast step and all rising and just roll and pat