Rosemary Flat Bread

Rosemary Flat Bread

Gluten, dairy, egg, soy, and nut free


1 cup baking mix (I use either my own or King Arthur’s Gluten Free AP Flour)

1/2 cup millet flour

1 teaspoon xanthan gum

1/2 teaspoon salt

2 teaspoons granulated sugar

1 packet (1/4 oz.) of dry quick-rise yeast granules

1 tablespoon of finely chopped rosemary

1 teaspoon olive oil

3/4 cup plus 1 tablesppon water, heated to 110 degrees F


1/4 cup olive oil

3 crushed garlic cloves


Generously spray a 9×13 pan with cooking spray.

Mix all dry ingredients in large bowl of electric mixer. Pour olive oil and warm water (110F) into mixing bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 2 mintues.

Spoon dough into center of prepared pan. Use a cake spatula to move dough from center to outer rim of pan using individual strokes; lightly dampen spatula with warm water as necessary. Try to arrange dough so that it covers entire pan in an even layer. Cover with a light cloth and let rise in a warm place for 30-40 minutes. Dough should approximately double in height.

Place rack in lower third of oven. Preheat oven to 425F while dough is rising.

Heat a small pan over medium heat. Add olive oil and garlic. Cook until garlic is golden brown.

You can either cook flat bread as is or take a cookie cutter and cut desired shapes. Place shapes on pizza stone or prepared pan. Drizzle garlic olive oil over dough.

Bake in over for 15 minutes.

Can serve immediately or at room temperature with or with out your favorite topping or dip!

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