If you miss eating toastie with pâté, Mexican food and among other tweaks that require monitoring type “doritos”, so stay tuned on that income in the best gluten-free toast you will eat and that suits all.
To toast lovers.
“Lavash it's the bread typical of Armenia and later adopted in several countries in Central Asia and Minor. It is a bread made with flour wheat (in our case it is done with mixture of gluten-free flours), unleavened, which allows to obtain a very fine apa. These apas are dried in a short time and can be stored for several months; to consume, just sprinkle with water, wrap in a kitchen towel and in half an hour, the lavash is ready for use; It can then be heated to follow a meal, or stuffed.”
The taste of Lavash is almost neutral and rightfully so, It is perfect to accompany any meal.
Ingredients
- 150g mixture of gluten-free flours, a little more for dusting;
- 02 spoons (tea) Xanthan Gum;
- 1/2 Spoon (tea) of salt;
- 02 clear;
- 15g of melted butter;
- 02 spoons (soup) sesame;
- 01 Spoon (soup) poppy seed or sesame;
Method of preparation
- Sift flour, the xanthan gum and salt in a large bowl.
- young 1 clear with 90 ml of water and pour into the flour with melted butter. Mix to form a dough.
- Knead lightly on a floured surface (Do not use too much flour not to harden the mass.), divided into 6 balls and open them until paper thin. Arrange on baking sheets.
- Brush clear rest on Lavash, Sprinkle the seeds and bake for 10-15 minutes, in two batches, until crisp and golden.
- Let cool and serve with the accompaniment you want.
A great follow-up tip:
When we tested the recipe, we use Lavash to accompany a guacamole dish, typical Mexican cuisine. Detail: Depending on how much is left in the oven, the point Lavash can change. One can get a kind of baked tortilla or less sprinkled with water after ready.
Sources : wikipedia; Special gluten-free recipes written by Fiona Hunter, Heather Winney e Jane Lawrie.