Gluten-Free Sourdough Flat Bread

In my last blog post, I describe steps to successfully making and keeping a gluten-free IMG_3706sourdough starter. In this post, I’m offering a recipe that transforms  (or repurposes?) a failed sourdough bread dough into a triumph: a bread with such pleasing texture and amazing flavor that people will beg you to make it again and again, never suspecting that your pièce de résistance began as a culinary error. Although I hope that everyone who attempts to make a delicious boule of gluten-free sourdough bread does so successfully the very first time, the truth is that often that first loaf decides not to rise as it should. Hour after hour, you lift the cloth that covers the dough you so carefully nursed from its inception as just a mixture of gluten-free flour and water; hour after hour the dough seems to be the same size as when you last checked. Finally, after six hours or so, you realize that the dough is as tall as it’s going to grow, which is not tall at all. Continue reading