Delicious Gluten Free Flatbread Recipe for Savvy Cooks
In today’s fast-paced world, many people find themselves struggling to maintain a healthy and balanced diet. The abundance of processed foods and unhealthy snacks can make it difficult to stick to a healthy eating plan. However, with the right knowledge and techniques, you can create delicious and nutritious meals that not only taste great but also promote your wellbeing.
As a nutritionist and food blogger, I am passionate about sharing easy and healthy recipes that cater to different dietary needs. And for those who are gluten-free, dairy-free or looking for organic options, I have a treat for you – an excellent Gluten-Free Flatbread Recipe!
This flatbread is super versatile, perfect as a side dish or even as the base for homemade pizzas. With just a few simple ingredients and easy-to-follow steps, this recipe is perfect for busy individuals who don’t want to compromise on taste or health.
Ready to learn how to make this delicious flatbread? Let’s get started!
Why You’ll Love This Recipe
Are you looking for a delicious and easy gluten-free flatbread recipe? Look no further! You’ll love this recipe because it is incredibly versatile, tasty, and easy to make with just a few simple ingredients.
One of the best things about this gluten-free flatbread is its versatility. The flatbread can be made with a variety of gluten-free flours like cassava, potato, or rice flour. It’s perfect for those who have celiac disease or a sensitivity to gluten. Additionally, it’s even vegan-friendly if you use Greek yogurt or psyllium husk in place of eggs.
But not only is this recipe gluten-free, it’s also dairy-free. It uses olive oil instead of butter and cider vinegar instead of traditional dairy-based products to keep the flatbread moist and tender.
The recipe is also super easy! With only five or six ingredients, you can whip up a batch in no time. Plus, it doesn’t require any yeast or rise time, making it a great addition to any weeknight meal.
This gluten-free flatbread is perfect for serving with soups, stews, and curries. It makes a great wrap for sandwiches, and can even be used as a pizza crust for homemade pizza.
Trust me when I say that you won’t be disappointed by this recipe. Its tender and flaky texture coupled with the subtle flavor of olive oil and course salt will leave your taste buds tingling for seconds!
Ingredient List
Here are all the ingredients you will need to prepare this gluten-free flatbread recipe:
- 1 cup of gluten-free flour blend (you can use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour or King Arthur Gluten-Free All-Purpose Flour)
- 1/2 teaspoon of xanthan gum
- 1 teaspoon of baking powder
- 1/2 teaspoon of sea salt
- 2 teaspoons of sugar
- 1/2 cup of warm water
- 2 tablespoons of olive oil
- 1 teaspoon of cider vinegar
You can also add some herbs or spices to the mixture, such as dried rosemary, thyme, or garlic powder, depending on your preferences.
The Recipe How-To
Step 1: Mix the Dry Ingredients
In a medium-sized mixing bowl, combine gluten-free purpose flour (2 cups), tapioca starch (1/2 cup), sea salt (1 tsp), baking powder (2 tsp), and xanthan gum (1 tsp). Whisk them together until they are well combined.
Step 2: Combine Wet Ingredients
In a separate larger mixing bowl, combine 2 large eggs, apple cider vinegar (1 tbsp), olive oil (3 tbsp), and warm water (1 cup).
Step 3: Mix the Ingredients Together
Slowly mix the dry ingredients into the wet ingredients, stirring occasionally. Once all the ingredients are mixed together, use a hand mixer or stand mixer for about 5 minutes to form a smooth batter.
Step 4: Resting Time
Let this mixture rest for approximately 10 minutes. During this time, you can start preheating a skillet over medium heat.
Step 5: Cooking Process
Pour around 1/4 cup of the batter onto the skillet. Use a spatula to spread the batter on the skillet into a circular shape.
Cook it until small bubbles start forming on top of it. Then, flip it over using spatulas and cook for another minute or so. Cook any remaining batter in batches.
Step 6: Serve!
Your gluten-free flatbread is ready! Serve it with your favorite dips or spreads, or use them as an alternative to regular bread for sandwiches or burgers.
Substitutions and Variations
Variety is the spice of life! Here are some substitutes and variations that you can use for this gluten-free flatbread recipe. Don’t be afraid to experiment and find your perfect flavor.
– Flour Blend: If you don’t have a gluten-free flour blend, you can make your own by combining equal parts of rice flour, tapioca starch, and potato starch. You can also use arrowroot starch or cassava flour as a substitute.
– Xanthan Gum: Xanthan gum is often used in gluten-free baking to help with texture and consistency but if you don’t have it on hand, psyllium husk is a great substitute. Use 1 tablespoon of psyllium husk instead of xanthan gum.
– Vegan Flatbreads: To make this recipe vegan, simply swap out the eggs for a flaxseed egg replacement. To do so, mix one tablespoon of ground flaxseed with three tablespoons of warm water and let it sit for five minutes until it becomes gelatinous.
– Gluten-Free Flatbread Variations: Get creative and try adding different herbs and spices to your flatbread dough such as garlic powder, onion powder or even a pinch of cumin or coriander for an exotic twist.
– Naan Bread: To make naan bread variation of this recipe add 1/4 cup of greek yogurt to the ingredient list.
– Pita Bread: To create gorgeously fluffy pita pockets or pitta bread alternatives line the baking tray with silicon pads or parchment paper before baking – this allows them to rise without sticking! Plus you can cut them in half after baking and enjoy with your favorite sandwich fillings or dips like hummus.
– Potato Flatbread: Use potato flour instead of tapioca starch (if you want) for an earthy flavor that will taste great with savory dishes like curries and stews.
– Cassava Flour Flatbread: Cassava flour is great for making flatbreads or baking gluten-free cookies. Substitute it 1:1 for tapioca starch or potato starch in your gluten-free flour blend.
With these varied substitutes and variations, you can make deliciously tasty gluten-free flatbreads suitable for any dietary need or preference.
Serving and Pairing
Now that you’ve created your delicious gluten-free flatbread, it’s time to think about how to best serve and pair it. One of my favorite ways to enjoy this flatbread is by slicing it into strips and serving it with dips like hummus or baba ghanoush. The texture and taste of the flatbread are a perfect complement to the creamy and savory dips.
Another fantastic way to enjoy gluten-free flatbread is to use it as a base for pizza. Simply add your toppings of choice onto the flatbread and bake until the crust is crispy and the cheese is melted. Whether you go classic with tomato sauce and mozzarella or get creative with pesto and goat cheese, you can’t go wrong with pizza on gluten-free flatbread.
If you’re in the mood for something more substantial, try using your flatbread as a wrap for sandwiches or tacos. Add some grilled chicken, fresh vegetables, and a drizzle of flavorful sauce for a hearty lunch or dinner option.
Lastly, don’t be afraid to experiment! Add some different seasonings, herbs, or spices to your dough before baking to create unique flavor profiles that will expand your culinary horizons. With so many possibilities, this gluten-free flatbread recipe offers endless potential for satisfying meals and snacks.
Make-Ahead, Storing and Reheating
Making gluten-free flatbread ahead of time can save you time and effort in the long run. If you want to prepare them ahead of time, simply roll out and cook the flatbreads as directed, then store them in an airtight container or resealable bag for up to three days. You can also freeze any leftover flatbreads, just make sure they are fully cooled before you do so.
When it’s time to reheat the flatbreads, there are several easy methods to choose from. I recommend reheating them on a warm skillet over medium heat for about 30 seconds on each side. Alternatively, you could use your oven, preheated to 350°F (175°C), and wrap the flatbreads in foil before heating them for about 10-15 minutes.
If you’re storing gluten-free flatbreads with other foods, keep in mind that they tend to absorb any flavors and odors around them, so store them separately if possible. For best results, consume the flatbreads within three days of making them or within one month if frozen.
In conclusion, preparing gluten-free flatbread ahead of time is a wise choice since it allows you to enjoy delicious bread without going through the time-consuming process again. Storing and reheating the bread correctly will ensure that it remains fresh and tasty when it is needed.
Tips for Perfect Results
Gluten-free flatbread can be a bit tricky to bake, but with the right tips and tricks, you’ll soon create a perfect batch of tender and flaky flatbreads. Here are some tips for making your gluten-free, dairy-free, and vegan flatbreads perfect every time.
First of all, make sure to use quality gluten-free flour blends that include xanthan gum or psyllium husk. These ingredients will help bind your bread dough together and keep it from crumbling apart. Experiment with different flour blends until you find the one that works best for you.
Next, allow your batter to rest for at least 10 minutes before cooking it on the griddle. This gives the batter time to thicken up a bit and allows the gluten-free flours to absorb moisture.
When cooking up your flatbreads, try not to flip them too often. This can cause the bread to lose its shape and stick to the pan or grill. Instead, allow each side to cook for at least two minutes without moving it around too much. You’ll know when it’s ready to flip when bubbles start appearing on top of the bread.
If you’re looking to add some extra flavor to your flatbreads, try brushing them with a little olive oil before cooking them up. You could also sprinkle a bit of sea salt or another spice mix over the bread just before cooking.
Finally, don’t be afraid to experiment with different flavor combinations when serving your gluten-free flatbreads. Try stuffing them with fresh veggies and hummus for a light lunch or serving them alongside an Indian curry dish. The possibilities are endless!
Bottom Line
In conclusion, this gluten-free flatbread recipe is a game-changer for those who want to enjoy bread without having to worry about the harmful effects of gluten. With just a handful of simple ingredients and easy-to-follow instructions, you can bake delicious and healthy flatbreads that are versatile enough to be paired with just about anything.
Whether you’re looking for a quick lunch option such as pita pockets or want to indulge in an authentic naan recipe, this flatbread recipe has got you covered with its wide range of substitution options.
So, don’t let your dietary restrictions keep you from enjoying the pleasure of soft and fluffy bread. Give this recipe a try and experience the taste and texture of tender and flaky gluten-free flatbreads that won’t disappoint!
Gluten Free Flat Bread Recipe
Ingredients
- 1 cup fine brown rice flour
- 1/2 cup tapioca starch
- 2 tablespoons sugar
- 2 teaspoons xanthan gum
- 1 tablespoon yeast
- 1/2 teaspoon salt
- 3/4 cup water
- 1 teaspoon cider vinegar
- 2 tablespoons oil
- 2 eggs
- 2 -3 tablespoons sweet rice flour (for dusting pan or hands)
Instructions
- In a heavy mixer, combine water and sugar. Proof yeast then add the vinegar, oil, and eggs. Add the dry ingredient and then beat on medium/medium high speed for about 4 minutes.
- Oil the bottom of a large jelly roll pan and dust with rice flour. I used my Pampered Chef large bar stone. Scrap dough onto oiled/dusted pan. The dough will seem rather "loose". Then spread the dough on the pan as thinly as possible. You can tap wholes across the dough with a fork. I forgot to do this step and mine turned out fine. Place dough in a warm spot, allow to rest/rise for 45-60 minutes, or until double in height.
- Preheat oven to 425F and bake for 10-15 minutes or until the top is slightly browned. The dough will rise quite a bit while baking but don't worry it quickly deflates as it cools. It will come out of the oven with a slight crust that will go away as the bread cools.
- Allow the bread to cool 10-30 minutes before using. Just be careful if you remove it while it is still warm because it can tear easily. Cut into large pieces to use as a folded sandwich bread, or small to use it like regular sliced bread.
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