Gluten Free/Vegan/Yeast Free Flatbread

This is one of the gems of my first week of allergy free eating. My friend Amy who (along with her hubby and CUTE 18 month old) is living with us right now, suggested it to me. I cut it in to squares and hubby and used it as the bun for buffalo burgers. Our sides consisted of sweet potato fries, and a salad. Delicious!

Gluten Free Flatbread Recipe (by Mary Frances at http://www.glutenfreecookingschool.com/)
1 c. brown rice flour
1/2 c. corn starch
2 Tbsp. sugar
2 tsp. xanthan gum
1/8 tsp. baking soda
1/2 tsp. salt
3/4 c. water
1 tsp cider vinegar
2 Tbsp. canola
2 eggs (or flax eggs)

1. Mix all dry ingredients in medium size bowl.
2. Add wet ingredients and mix thoroughly.
3. Grease two 8 in. square baking pans and dust with brown rice flour.
4. Spread half of batter evenly into each pan. Use the back of a wet spoon if the dough is sticky.
5. Bake at 350 degrees F for approximately 15 minutes, or until bread pulls away from the sides of the pans.

Substitution Notes: Tapioca starch or potato starch can be substituted for the corn starch. Flax eggs are 1 Tbsp ground flax seed + 3 Tbsp. water.

Cathy's Notes:
I used egg replacer since I'm also allergic to eggs. I didn't have two 8x8 pans so put it on my large baking pan. I think I got it a little too thick but next time I'm going to double the recipe and bake it in a 9x13. The dough puffed up a bit but then when it came out of the oven, it deflated. I'm wondering if that is becuase of the egg replacer.