Today’s gluten-free bowl of goodness is the favorite snack and picnic food of my eldest. Hummus is a cheap and easy to make snack that I can leave in the frig and let the natives fend for themselves. I always stock up on canned beans when they go on sale and use garbanzos, black beans, or white beans to make this dip. I don’t really use a recipe, but start flinging things into the food processor. To give you an idea of the stuff that gets pulled from the cupboard and measurements, I use an Alton Brown food Network recipe:
- 2-3 cloves of garlic pressed
- 2 cans garbanzos, drained
- 2-3 tbs tahini
- 2 tbs lemon juice
- 2-3 tbs good olive oil
- water or bean liquid to thin to nice consistency a couple tbs usually does the trick
Process beans and some of the liquid until you get a paste and then add water and olive oil and lemon juice. I add a pinch of cayenne and a tsp of cumin to mine. Taste to see if you need salt or more spice.
The flat bread is a variation of a recipe from Kate at Gluten-Free Gobsmacked.
- 1 cup brown rice flour
- 1/2 cup tapioca starch
- 1 Tbs sugar
- 2 tsp xanthan gum
- 1 packet of quick rise yeast
- 1/2 tsp salt
- 3/4 cup water
- 2 eggs
- 2 Tbs good olive oil
- 2-3 Tbs sweet rice flour for dusting the pan
- Mix dry ingredients except sweet rice flour
- In a heavy mixer, combine water, oil, and eggs
- Slowly add dry ingredients until blended
- Beat on medium/high speed for 4 minutes
- I line a cookie sheet with parchment, oil it and lightly dust it with sweet rice flour.
- Then spread the dough evenly onto the parchment getting it as thin and even as you can. It’s not pretty or easy, but do your best and it comes out better than you think it will.
- Use a fork to prick all over or this baby puffs up in places. It sometimes needs another prod from the fork in the middle of baking.
- Kate lets hers rise, I do briefly, but not 40 minutes
- Bake in a preheated 425 oven for about 15 minutes, until brown
- Cut into strips and then wedges. Eat immediately with hummus or toast the cooled bread for the best hummus scooping consistency.
Take a look at Kate’s wrap bread variations, some with sorghum and other grains. She also uses a jelly roll size pan to make it more of a wrap bread for sandwiches.
This is a great way to get fresh veggies into teens by using it as a dip. We also use gf crackers, pretzels, and corn chips.
