28 May 2011

Gluten Free Corny Flatbreads

Perfect as a flatbread, mock pancake, or perfect snack!!
Adapted from Bob's Red Mill Gordita Recipe.


  • 3 1/2 c Masa Harina
  • 1 tsp Sea Salt 
  • 1/2 cup Sorghum Flour
  • 2 tsp Baking Powder 
  • 2-1/4 cups Warm Water 
  • 1/4 cup butter, softened to room temp


  1. Combine dry ingredients thoroughly.
  2. Mix in water slowly intil absorbed.
  3. Beat in butter until combined.
  4. Form into 2" balls & flatten to 1/4".
  5. Cook on a ungreased, hot griddle for 4-6 minutes each side (watch for browning and flip before burning) or deep fry until lightly browned. (I griddled.)
  6. Store unused dough wrapped tightly in saran wrap in the fridge for up to a week (if it lasts that long!!)

I used these as a "bun" for my chicken patties the other night and I was plesantly surprised. It tasted like a chewy corn chipp and  DID NOT CRUMBLE when I bit it like a lot of GF "breads". I also had 2 with honey for breakfast ~ YUM!!!! Perfect fast snack, especially if you individually wrap pre-made 2" balls in plastic wrap to store. Take one out, preheat your griddle while you "roll" the wrapped ball in your hands to warm it up. Press just before going to the griddle.

NOTE ABOUT FLOURS USED: The original called for regular flour. If you aren't GF then use regular. I used sorghum because I read that it was a good substitute, and I still agree. I believe that since it is such a little amount you can play around with any different GF flour you may have and still have it turn out right. One thing I am learning living GF is that you have to adapt. See what you have, adapt, and see if you liek it. Next batch I make I'll try my brown rice flour to see what happens. Stay tuned!

Hmmm... going make one now..wait for pics!!!

Until later! Anne Marie


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