Cinnamon Sugar Raisin Flatbread

This recipe is adapted from a recipe on the Gluten Free Cooking School blog (http://www.glutenfreecookingschool.com/archives/gluten-free-bread-30-minute-flatbread/). It's really delicious heated with a little GFCF margarine for breakfast or a snack.

Cinnamon Sugar Raisin Flatbread
1 c brown rice flour
1/2 c tapioca flour (also known as tapioca starch)

1/2 c sugar

2 t zanthum gum
1/8 t baking soda
1/2 t salt
3/4 c water
1 t cidar vinegar
2 eggs
1/2 c rasins
1 t cinnamon

• Preheat oven to 350 degrees (f)
• Mix dry incredients in medium size mixing bowl (except cinnamon & raisins)
• Add wet ingredients and raisins and mix thoroughly
• Greese 10x15 baking pan and dust with brown rice flour
• Spread batter evenly into pan. Use the back of a wet spoon if dough is sticky
• Back for about 18 minutes, until the bread pulls away from the sides of the pan.
• Cool and cut into desired size