Here’s one more gluten free recipe with soulful southern flare…

For more information about gluten-free diets for treating gluten sensitivity and celiac disease, visit the Celiac Foundation at www.celiac.org. Don’t forget, you can get the recipes in this post and more online at www.citysocialfood.com. Keep cooking with us on Facebook, too; just search for “City Social Food.”

Gluten Free Flatbread
1 cup brown rice flour
1/2 cup corn starch
1 tablespoon sugar
2 teaspoon xanthan gum
1/8 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
1 teaspoon cider vinegar
2 tablespoons oil
2 eggs
1 clove crushed garlic
2 teaspoons chopped fresh rosemary (optional)

Preheat oven to 350 degrees Fahrenheit. Mix all dry ingredients in medium size bowl. Add water, vinegar, oil and eggs and mix until combined. Stir in garlic and rosemary, if desired. Grease two 8 in. square baking pans and dust with brown rice flour or line with parchment paper. Divide the batter in half and spread evenly in each pan. Use the back of a wooden spoon or spatula to flatten evenly. Bake for about 20 minutes or until bread pulls away from the sides of the pans.

Kicky Pimento Cheese Spread
8 ounces white sharp cheddar cheese, grated
8 ounces yellow sharp cheddar cheese, grated
2, 4-ounce jars chopped pimentos
2/3 cup mayonnaise
1 tablespoon Tobasco chipotle hot sauce
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 bunches chopped green onions

Mix all ingredients in a large food processor. Spread on flatbread and serve cold or toasted.