Description
A quick and healthy gluten-free skillet bread recipe, perfect for busy mornings or a nutritious snack. This versatile bread is ready in minutes, offering a soft interior and lightly crispy exterior without the need for long fermentation or an oven. Ideal for those with gluten restrictions or anyone looking for a practical and delicious bread option.
Ingredients
1 large Egg
2 tablespoons Rice flour
1 tablespoon Tapioca starch (sweet)
3 tablespoons Milk (dairy or plant-based)
1 tablespoon Olive oil or vegetable oil
1 level teaspoon Baking powder
1 pinch Salt
to taste Sesame seeds or chia seeds (optional)
Instructions
- In a medium bowl, crack the egg and beat lightly with a fork
- Add the milk and olive oil (or vegetable oil) to the beaten egg. Mix well until everything is incorporated
- Incorporate the flours and salt: Add the rice flour, tapioca starch, and a pinch of salt. Mix with a fork until you get a smooth, lump-free batter. Do not overmix, just enough to combine. This is the base of your Gluten-Free Skillet Bread
- Finish with the baking powder: Finally, add the baking powder. Gently incorporate it into the batter with the fork, just until it disappears
- Heat the skillet: Place a small non-stick skillet (about 15-18 cm in diameter) over low heat. If necessary, lightly grease it with a drizzle of olive oil or vegetable oil
- Pour the batter: Pour all the batter for your Gluten-Free Skillet Bread into the heated skillet, spreading it evenly
- Cook the bread: Cover the skillet with a lid and let it cook over low heat for about 5 to 7 minutes. The time may vary. Ideally, the edges should start to loosen, and the surface should look drier. If desired, sprinkle sesame seeds or chia seeds on top before flipping
- Flip and brown: With the help of a spatula, flip the Gluten-Free Skillet Bread to cook the other side. Cook for another 3 to 5 minutes, or until golden brown and fully cooked
- Serve: Remove the bread from the skillet and serve immediately. Enjoy your fresh Gluten-Free Skillet Bread!
Notes
Low Heat is Essential: Cooking over too high heat can burn the outside of your Gluten-Free Skillet Bread before the center cooks completely. Always keep the heat low for even cooking.
Quality Non-Stick Skillet: A good non-stick skillet will make all the difference. This prevents the Gluten-Free Skillet Bread from sticking and makes it easier to flip.
Do Not Open the Lid Too Soon: Resist the temptation to frequently lift the skillet lid in the first few minutes. The lid helps create steam and cook the Gluten-Free Skillet Bread from the inside.
Do Not Overmix the Batter: Mix the ingredients just until combined. Overmixing the Gluten-Free Skillet Bread batter can make the bread dense.
Vary the Toppings: Before flipping the Gluten-Free Skillet Bread, try adding grated mozzarella cheese, fresh herbs, or even some chopped sun-dried tomatoes.
Storage: Store the Gluten-Free Skillet Bread in an airtight container at room temperature for up to 1 day. If the weather is very hot, store it in the refrigerator for up to 2 days.
Reheating: To reheat, place it back in a non-stick skillet over low heat for a few minutes on each side until hot and lightly crispy. You can also quickly heat it in the microwave for 15-20 seconds for a softer texture.
Substitutions & Variations: This bread is very versatile. You can substitute rice flour with chickpea flour or gluten-free oat flour, tapioca starch with cornstarch, dairy milk with any plant-based milk (for a lactose-free version), and egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) for a vegan option. Coconut oil or melted butter can replace olive oil. Add fine herbs, oregano, black pepper, or grated cheese for savory variations, or cinnamon and brown sugar for a sweet touch.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: Brazilian