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This is a serious game-changer! I haven't made it for a while because I am making GF Bread every other day for the family, but at one point I was making this 2-3x a week for hubby - it takes 25 minutes, and no yeast is required! Knowing we have a yeast shortage during this Covid-19 Crisis - check this out, you can have your bread, and eat it too! I have made it into toasted sandwiches, pizza base, burger (as in the featured image, not a typical burger bun), we have had it on the side with Chicken Noodle Soup... so easy, so versatile!

This recipe is gluten-free, dairy-free, egg-free and nut-free; it is also safe for those who follow a vegan diet.

Yields2 Servings
Category, , , , , , , DifficultyBeginnerPrep Time5 minsCook Time20 minsTotal Time25 mins

 1 cup GF Flour (large cup)
 1 tsp Xanthan Gum
 1 tsp GF Baking Powder
 1 Pinch of salt
 0.75 cup Water

1

Mix all the dry ingredients together in a small bowl.

2

Add the water - a quarter of a cup at a time... add enough water until just mixed together, no more than 3/4c (if it is to wet it becomes tough like old boots).

3

Sprinkle a layer of flour on the bench, and knead the dough briefly - not too much, just enough to make sure it sticks together.

Then with wet hands, shape it into a circle, roughly 1cm high and as even as you can make it (don't work it too hard), expect it to still look a bit lumpy and bumpy, this mixture is never going make perfect dough!

4

Pop it into a well-oiled frying pan on medium heat, and cook on one side for about 10-15 minutes with the lid on, then flip and cook on the other side. I find 12 minutes is about right, but you will need to have a play and figure out what suits you.

The damper will rise enough, that you will be able to cut it in half as per the picture; this gives you the opportunity to make it into a sandwich, 'burger', or whatever takes your fancy!

Damper with Soup - GF DF EF NF

Ingredients

 1 cup GF Flour (large cup)
 1 tsp Xanthan Gum
 1 tsp GF Baking Powder
 1 Pinch of salt
 0.75 cup Water

Directions

1

Mix all the dry ingredients together in a small bowl.

2

Add the water - a quarter of a cup at a time... add enough water until just mixed together, no more than 3/4c (if it is to wet it becomes tough like old boots).

3

Sprinkle a layer of flour on the bench, and knead the dough briefly - not too much, just enough to make sure it sticks together.

Then with wet hands, shape it into a circle, roughly 1cm high and as even as you can make it (don't work it too hard), expect it to still look a bit lumpy and bumpy, this mixture is never going make perfect dough!

4

Pop it into a well-oiled frying pan on medium heat, and cook on one side for about 10-15 minutes with the lid on, then flip and cook on the other side. I find 12 minutes is about right, but you will need to have a play and figure out what suits you.

The damper will rise enough, that you will be able to cut it in half as per the picture; this gives you the opportunity to make it into a sandwich, 'burger', or whatever takes your fancy!

Damper with Soup - GF DF EF NF

Damper – Bread with no yeast!!! [GF DF EF NF VEG V]