Kitchen Wisdom Gluten Free Savory Pocket Breads are tasty and moist enough to handle sitting out during a meal or an evening of entertaining guests.  An egg based flat bread, this recipe has warm and mellow flavor.  To accomplish the magical action of form and elasticity, gluten free baking often requires a combination of flours to create structure and delicious flavor.  I often use a bit of Sorghum Flour in my flour combinations.  Sorghum contributes enormous protein and has a nutty flavor reminiscent of wheat. 

     The method for this pocket bread is key; melt butter in hot water, which creates the initial stages of structure by adding a gluten free flour combination and then tempering in the eggs, these are all equally important steps.  The key in baking is to flip the breads in the middle of bake time, this creates heat escape which contributes to a concave structure.

    When entertaining, let those of us on medically necessary special diets, serve ourselves first, before the rest of your company.  This gives us the best chance of not being glutened via crumbs and the sharing of service ware.  Display gluten free breads, crackers and desserts on a separate table, this gives us a chance to have our food not be contaminated by crumbs of gluten rich baked goods.  I hope you and your guests enjoy these delicious pocket breads!

Yields approximately 12 – 4” round  Pocket Breads

1 cup Water

1 stick Butter

¼ cup Gluten free Sorghum Flour

½ cup gluten free White Rice Flour

¼ cup gluten free Potato Starch

½ teaspoon gluten free Guar Gum

¾ teaspoons gluten free Baking Powder

¼ teaspoon Salt

4  Whole Eggs

Pre-heat the oven to 400 degrees, line a cookie sheet with parchment paper and set aside.     Sift the flours together (including the Guar Gum, Baking Powder and salt) into a small bowl and it set aside. Cube cold butter and set it aside.

In a Medium Saucepan:  Bring the water to boil, reduce to a simmer and add the cubed butter.  Stir until well combined, reduce the heat to low.  Retrieve the reserved flour and begin to very gradually pour it into the butter water, combine slowly and stir until a soft dough forms that pulls away from the side of the pan.  Remove immediately from heat.

Temper in the Eggs:  you can use a hand mixer, but I recommend transferring the dough to the bowl of a stand mixer.  Aerate on low a few times to cool the dough down, then add room temperature eggs, one at a time.  Mix in each egg completely.

Dollop onto Cookie Sheet:  Use a kitchen tablespoon, heavily laden with batter, make 3 inch dollops onto parchment approximately 2 inches apart. Bake for 10 minutes, then flip the pocket breads and bake for an additional 7 minutes.  The breads need to be flipped to accommodate its concave shape and inner poof.  Remove to wire racks, serve immediately or at room temperature.

To Serve as Pocket:  Cool completely, cut off one edge to reveal pocket, stuff and enjoy!  I used Roasted Red Peppers, but you can use whatever pleases you!

“Savory Pocket Bread” by Liz Conforti, Forget What You Know About Wheat(c) 2016

Serve Pocket Bread with these Kitchen Wisdom Gluten Free Appetizers:

Roasted Red Peppers

Antipasti

Eggplant Dip

Baked Fennel Dip

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