Multi-Seed Flatbread Wraps (Gluten Free!)

Line a jelly roll pan with parchment paper and dust lightly with brown rice flour.

In a medium bowl, whisk together all dry ingredients.

In bowl of mixer, combine warm water, vinegar, oil and eggs. Beat until well mixed.

Slowly add dry ingredients to wet ingredients until combined. Scrape down sides of bowl and beat on medium/high for 4 minutes.

Scrape dough onto parchment lined pan and spread to cover almost to edges (but not touching pan) with a wet metal spatula (keep a glass of water nearby to re-wet the spatula as needed). Once fairly smooth, poke indentations all over the top of the dough with a fork.

Sprinkle desired toppings over dough.

Cover (I use a Rubbermaid storage container turned upside down over the pan as a “proofer”) and let the dough rise for 35-40 minutes.

Bake in a preheated 425 degree oven for 11-15 minutes, or until the top is slightly browned. Remove bread from the pan, with parchment still attached, and place on a cooling rack. Remove parchment as soon as you can by rolling it up underneath the dough. Once fully cooled, you can cut dough into desired-sized pieces.

Refrigerate leftovers or this can be frozen (place waxed paper between slices for easy removal).

*For best results, use a finely ground brown rice flour.

For complete step-by-step instructions with photos, please see related blog post.