| This recipe works equally well with other types of flour though the texture with a gluten free blend is surprisingly good. 2 cups gluten free flour mixture 2 teaspoons gluten free baking powder 1/2 teaspoon sea salt 1 1/2 cups sparkling water 2 tablespoons olive oil 1 tablespoon pure maple syrup Garlic Herb Oil 2 tablespoons olive oil 3 gloves minced garlic 1 teaspoon dried rosemary 1/4 teaspoon crushed red pepper flakes {optional} 1/4 teaspoon sea salt Preheat oven 450 degrees. Line large baking sheet with parchment paper. In small bowl, mix together ingredients for Garlic Herb Oil. Set aside. Whisk together flour, baking powder and salt in large mixing bowl. Add sparkling water, 2 tablespoons olive oil and maple syrup. Mix until just blended. Pour batter into center of baking sheet. Using rubber spatula, smooth out dough to 12×9-inch rectangle, about 1/2-inch thick. Spread garlic herb oil over top of dough with pastry brush. Using finger, poke indents into dough, 1-inch apart. Bake bread 20-22 minutes or until golden brown, rotating pan after 10 minutes of baking. Allow to cool 10 minutes before serving. Slice warm flatbread. Best served served warm, right after baking. This recipe and photo was adapted from one posted online by Sarahsbakinggfree.com |