January 15, 2014 § 1 Comment
The backstory: Kit has had to go gluten free. Like, extremely gluten free. I like to call him a Gluten Freek. The tiniest eensiest little bit of gluteny goodness — even just from cross-contamination — will double him right over with stomach cramps. So, he’s been missing a lot of his favorite foods, especially stuff we typically
get got in restaurants, like burgers and fries. A few months ago, we discovered that the kids’ favorite stop on the way up to Boston, Maggie McFly’s, has an extensive GF menu and a dedicated GF fryer. And for the “bun” on the burgers, instead of the regular GF buns like he’s been getting at the store, they have this amazing GF cheesy flatbread stuff. It’s so good I’ve started ordering my burgers with them, too.
I looked for a recipe for bread like this with no success, and then about a month ago, one came across my interwebs (I think on Twitter, but I’m honestly not sure). I tried it out last month and it came out pretty good, if a little greasy. This time, it’s pretty much perfect. The original recipe I found calls for tapioca flour, which it turns out I can’t use, as even the smell of it triggers my gag reflex (even just the little bit in GF all-purpose mixes). He talked a lot about the fine, silky texture of the tapioca flour, and I thought rice flour might substitute in nicely. Sure enough, it subs right in. Now, mine don’t look all pretty and puffy like in the pictures over at the original recipe, I assume because of the different flour. But, since we really want to use them for sandwiches, that actually works in my favor.
The hardest part about this dough is getting the texture right. It needs to be, once you’ve added everything in, moist enough to hold together but only just. Any moister, and you’re going to end up with the (admittedly delicious) greaseballs I had the first time. The key to this is the flour — the different flours seem to absorb moisture at different rates, even just different batches of the same type of flour. I used the exact same type and amount of flour this time as when I had the too-moist dough last time, and ended up having to remoisten the dough a little by adding more milk at the end.
- 4 Tbsp butter
- 1 c. milk
- 1/4 c. vegetable oil
- 3 1/2 c. Rice Flour (-ish — due to variations in absorbency, you may need more or less flour)
- 2 eggs, slightly beaten
- 1 c. shredded mozzarella
- 1/4 c. shredded cheddar
Preheat oven to 350°. Line a baking sheet with parchment paper.
In a dutch oven or other large pot, melt butter. Allow butter to brown slightly but not burn.
Add milk and oil. Bring to boil, stirring frequently.
As soon as the mixture boils, remove from heat.
Add flour, mixing well. Mixture should be fairly dry and crumbly at this point.
Stir in eggs and both cheeses. Mixture should be smooth and slightly shiny.
If mixture is too dry, add additional milk in 2 Tbsp increments, stirring well after each addition, until mixture holds together. Do not over moisten.
Form dough into discs 3-4″ in diameter and about 1/2″ thick. Place on parchment lined baking sheet and bake for 20-25 minutes. Dough will lose its shininess and you may see errant pieces of cheese begin to brown.
Let cool before serving. These are best slightly warm but quite good at room temperature or even cold for a quick snack.