Fabulous Friday -- Lesson Learned

Further to the fake sour cream post:

Some experiments fail and that's okay.
It wasn't a proper failure as Thursday's experiment with extra psyllium fibre in the mix tasted okay, if a bit mild.
I decided to use it as gravy. I marinated steaks in wine and after cooking them as well as mushrooms I poured the marinade in the pan.
After several seconds of stirring I put in the 5-6 ounces of fake sour cream.
Psyllium fibre is a great gluten substitute. It holds things together beautifully when cooked.
The consistency of the gravy was disgusting.
The whole mess of it held together well enough it could be picked up with a fork. It was edible as long as one didn't look at it.
Even my husband noted it looked gross and this is a man currently working at the local landfill.

We ate it and we're here to tell the tale and that's good.
Bu best of all I had a failure of sorts.
Failing is a great way to learn and learning is fabulous.

Fun With Flatbread

The urge to invent overtook me yesterday morning.
I was contemplating gluten-free tortillas originally, but after chewing it over along with my breakfast I listed toward pita bread.

The logical solution was to do both.
Further, it was logical to invent my own recipe. Creation was my point.

Certainly I have recipes on file. I need something to actively ignore to get the creative wires burning and I needed some clue regarding proportions.

I was also curious as to how little of each ingredient I could use and still make a product that was
a)worthwhile
b) edible

Flax was ground followed by almonds. When I saw how much I had I added rice flour, potato starch, and soy flour along with two tablespoons of psyllium fibre for the chewy stretchiness missing from gluten free goodies.
It was maybe two cups. I have issues with exact measures. Further, I prefer to throw things together and see what happens.
I'd mixed some warm water and a teaspoon of sugar along with two teaspoons of yeast a few minutes earlier. It was pleasingly frothy when I returned to it.

I tossed everything together and let it sit for a bit. It didn't rise much and neither had I expected it to.  More yeast would have been necessary and this experiment was all about minimalism.

The dough was rolled into a cylinder and cut into nine pieces. Each piece was flattened and rolled into something either pita-worthy or tortilla-esque.
For the sake of simplicity and more hands-on work I did them in a frying pan.

Here's one of my favourites:

It was reasonably uniform and it browned well.
I ate a few of them. They were tasty enough and served their purpose, and really, that's all one can ask of a flatbread.