Gluten Free Frypan Bread
Here is an adaptation of a recipe from Years back in the Coeliac Link.
I have adapted it for my own tastes and you can do the same
It is cooked on the stove top in a cast iron pan and takes only about 20 minutes from start to finish.
Gluten Free Frypan bread
1 cup rice flour
1/3 cup buckwheat flour (or soy)
1 & 1/2 tsp baking powder
1/4 tsp salt
1 cup milk (dairy or non-dairy)
1 tsp melted margarine or butter.
Mix well and pour into pre-heated and oiled 24cm cast iron pan(low heat). Cover and cook until dry on top, turn over and cook uncovered until brown underneath.
I sometimes add cheese, parsley and onion flakes or chives to make a scrummy cheese bread or cinnamon and sultanas.
Cut into wedges and split it for sandwiches. It makes fabulous toast and freezes well and isn't crumbly at all.
Loved by gluten eaters and gluten free and the best thing its I can put my bread maker away.