Gluten Free Flat Bread

• 1 cup fine brown rice flour
• 12 cup tapioca starch
• 2 tablespoons sugar
• 2 teaspoons xanthan gum
• 1 tablespoon yeast
• 12 teaspoon salt
• 34 cup water
• 1 teaspoon cider vinegar
• 2 tablespoons oil
• 2 eggs
• 2 -3 tablespoons sweet rice flour (for dusting pan or hands)

1. In a heavy mixer, combine water and sugar.
2. Proof yeast then add the vinegar, oil, and eggs.
3. Add the dry ingredient and then beat on medium/medium high speed for about 4 minutes.
4. Oil the bottom of a large jelly roll pan and dust with rice flour.
5. I used my Pampered Chef large bar stone.
6. Scrap dough onto oiled/dusted pan.
7. The dough will seem rather "loose".
8. Then spread the dough on the pan as thinly as possible.
9. You can tap wholes across the dough with a fork.
10. I forgot to do this step and mine turned out fine.
11. Place dough in a warm spot, allow to rest/rise for 45-60 minutes, or until double in height.
12. Preheat oven to 425F and bake for 10-15 minutes or until the top is slightly browned.
13. The dough will rise quite a bit while baking but don't worry it quickly deflates as it cools.
14. It will come out of the oven with a slight crust that will go away as the bread cools.
15. Allow the bread to cool 10-30 minutes before using.
16. Just be careful if you remove it while it is still warm because it can tear easily.
17. Cut into large pieces to use as a folded sandwich bread, or small to use it like regular sliced bread.

brown rice flour, tapioca, sugar, xanthan gum, yeast, salt, water, cider vinegar, oil, eggs, sweet rice flour

Taken from www.food.com/recipe/gluten-free-flat-bread-374311 (may not work)