rice flour flat bread recipe needed

[LMAshton]

Wheat flour isn't good for me, but rice flour is fine and readily available here (Sri Lanka).  We like flat breads like naan, but the wheat flour...

Does anyone have any flat bread recipes that call for rice flour, not wheat? 

[CraftyChef]

Celiacs usually has pretty decent recipes:

http://www.celiac.com/st_prod.html?p_prodid=875

And for something different, try this site:

http://www.peter-thomson.co.uk/glutenfree/quick_and_easy_flat_bread.html

[LMAshton]

Thanks for the links. 

The first one was to a recipe that called for ground yam flour - that isn't available here.  Are there any substitutes?

The second one called for tartaric acid, also not available here.  Any substitutions for that?

[ash_a007]

Cream of Tartar is the same as tartaric acid...do you have that?

I'm not really sure about the yam flower but you could maybe experiment with rice and potato flours or a mixture of the two.

[LMAshton]

The second linked recipe that called for tartaric acid also called for cream of tarter.  If the two are the same, then that recipe is wacked.

I have cream of tartar (although locally it's called Cream of Tata - go figure).


Okay, did some research, and apparently, cream of tartar (potassium tartrate)  is a derivative of tartaric acid (potassium bitartrate).  So not the same thing.

But can the one be substituted for in cooking?  No idea.  I read that fumaric acid can be a substitute for tartaric acid, but I'm as unlikely to be able to get that here.

[LMAshton]

Oh - forgot to add - potato flours also do not exist here.

I can get wheat flour, rice flour (both white and red, which is the local version of brown), gram flour (which is chickpea flour), kurrikan flour (which is a local grain that has a bitter taste), and green gram flour (which is, um, let me think...  mung bean flour).  That's about it in terms of flours.

[ash_a007]

Oh, sorry for the misinformation about the cream of tartar, but I bet you could use it for a substitute.  Also with the various flours, I think your best bet is to just start experimenting and you may find something you like even better than the original recipe.