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This recipe is written to make half of the batch gluten-free and half of the batch with wheat flour.
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You can easily adjust quantities to make more or less or each.
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1.
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Dissolve the sugar in the hot tap water.
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Add the yeast, and let this mixture sit for about 10 minutes.
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It will foam.
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2.
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While the yeast mixture is sitting, make the flour mixtures.
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In one bowl, combine white rice flour, tapioca starch, potato starch, xanthan gum, and gelatin powder.
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This is the gluten-free bowl.
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(Keep it covered to avoid cross contamination.)
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In the second bowl, preferably on a different table/countertop area than the gluten-free bowl, measure out the wheat flour.
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If making the entire batch gluten-free, then simply prepare another bowl of gluten-free dough.
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3.
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Add half of the baking powder and baking soda to each bowl, adding to the gluten-free bowl first.
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Once again, be wary of cross contamination.
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4.
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Add half of the yogurt to each bowl, and half of the milk (just measure out 3/4 cup and then eyeball halfthats what Ive always done and its turned out fine each time), again, adding each to the gluten-free bowl first.
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5.
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By now, the yeast mixture should be foamy.
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Eyeballing it, add half of the mixture to each bowl, starting with the gluten-free bowl.
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6.
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Using separate spoons, stir the contents of each bowl thoroughly.
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7.
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Cover each bowl with a towel and let rise, at least 1 hour and up to overnight.
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8.
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After the dough has risen, divide the gluten-free dough into 4 pieces.
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Flatten each piece into an oblong shape.
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If the dough is sticky, spray your hands and working area with a bit of cooking spray.
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Spray each uncooked piece of bread with cooking spray and sprinkle with salt and/or garlic powder, if desired.
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9.
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Heat a nonstick skillet (that has a fitting lid) to medium high heat (I set my stove top to 6 on a 110 dial).
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When the skillet is warm, place a piece of uncooked bread in the skillet and cover immediately.
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Check the bottom of the bread after a minute or two, and flip when the bottom has blackened in a few spots.
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Let cook for another minute or two on the other side, with the lid on the pan.
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Repeat the cooking process with the remaining gluten-free bread pieces.
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10.
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When the gluten-free bread has cooked, form the wheat dough into 4 oblong shapes and repeat the exact same cooking process.
