One of our most frequent requests is for wheat free bread. This rice flatbread fits the bill. It is not really a sandwich bread, but has the feel of bread and tastes so good you will want have to make sure some is left to get to the table. This is based on traditional flatbreads and tortillas. This is a very fast recipe.

• 1/2 c. brown rice flour
• 1/2 c. white rice flour
• 1 tsp. sea salt
• 3 T. expeller-pressed safflower oil
• 1/2 to 3/4 c. water

Start heating a non-stick skillet on medium heat. Mix the brown and white rice flour together with the salt. Add the oil, and mix well until you have pea-sized balls. Mix in the water, a little at a time, until you can manage the dough. When the skillet is hot, put some dough in the palm of your hand and make a ball, about 2 inches in diameter. Flatten it with your hands, or place in the skillet and flatten it there with a wet spatula. Grill the bread on one side for a few seconds to minutes until it starts to turn golden brown. The amount of time depends on how hot the pan is. Flip over. Grill the other side. Remove from heat. Repeat with the rest of the dough. Serve warm with your favorite topping.

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