This is a wheat-free recipe but does contain gluten.
1 tablespoon active dry yeast
2 teaspoons brown sugar, divided
1 cup warm water
2 cups barley flour
1 tablespoons vegetable oil
1 teaspoon sea salt
1/3 cup garbanzo bean flour
Lightly oil a cookie sheet with nonstick spray and set aside.
Place yeast in a small bowl with 1/2 teaspoon brown sugar and 1/2 cup warm water. Put in a warm place to proof.
Put remaining 1/2 cup warm water into a large mixing bowl, add 1 cup of barley flour and mix vigorously. Add remaining 1 1/2 teaspoons brown sugar, oil and salt; mix well. Add softened yeast mixture and beat briskly, then add bean flour and enough remaining barley flour to make dough that can be kneaded.
Place on a barley-floured work surface and knead until smooth and elastic. Shape into two round loaves and place on prepared cookie sheet; slash top of loaves diagonally across tops. Let rise until doubled in bulk. Oil tops lightly, if desired, for more crispness.
Heat oven to 350 degrees F and bake for 1 hour using middle rack of oven. Remove from cookie sheet onto wire rack and cool.
Makes 2 rounds (20 slices).
Nutritional Information: Serving Size: 1 Slice (27g); Calories 60, Calories from Fat 10, Total Fat 1.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 20mg, Total Carbohydrates 10g, Dietary Fiber 2g, Sugars 2g, Protein 2g
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