Welcome to my gluten-free flatbread recipe! Are you tired of the bland and flavorless gluten-free bread options at the grocery store? Look no further because this recipe is a game-changer in the world of gluten-free baking.
As a nutritionist and food blogger, I understand how important it is to have access to delicious and healthy alternatives for those who are sensitive to gluten. This recipe is not only gluten-free but also dairy-free, making it accessible to those with multiple dietary restrictions.
With this recipe, you can easily make your own flatbread at home without sacrificing taste or texture. It’s super easy and only requires a handful of ingredients you may already have in your pantry. Plus, the versatility of the flatbread makes it perfect for all sorts of meals, whether you’re serving it up alongside your favorite curry dish or using it as a base for a homemade pizza.
Get ready to impress your friends and family with this gluten-free flatbread recipe. Let’s dive in!
Why You’ll Love This Recipe
If you’re searching for a gluten-free flatbread recipe that is easy, flexible and healthy, then look no further. This gluten-free flatbread recipe boasts a delicious, slightly nutty flavor and tender texture that will make your taste buds dance with joy.
What sets this recipe apart is its unique combination of ingredients that work together to create the perfect gluten-free flour blend. It’s made with almond flour, potato flour, arrowroot, tapioca flour and xanthan gum to provide a balanced mix of protein, fiber and starches.
The result? A crispy-on-the-outside but tender-on-the-inside flatbread that’s perfect for sandwiches or as a side dish to your favorite savory meal. Plus, it’s vegan-friendly and dairy-free too.
This recipe is also super easy to prepare. You don’t have to worry about any complicated techniques or special equipment. All you need are the ingredients listed and a few minutes of your time.
Moreover, it’s incredibly versatile. You can use this flatbread as a substitute for naan bread or pita bread. You can also add herbs like basil or rosemary to give it an extra kick of flavor.
Overall, this gluten-free flatbread recipe delivers on all fronts – health, convenience, taste and flexibility. With these perfectly crafted flatbreads in your cookbook arsenal, you’ll never have to settle for boring or bland gluten-free alternatives again!
Here is a list of all the ingredients you will need for our Gluten-Free Flatbread Recipe. Don’t worry, everything on this list is easy to find and can be purchased at any local grocery store or natural food store. Our recipe uses a combination of gluten-free flours and gums that help mimic traditional bread flour without the allergens. With a little bit of effort, you can make deliciously soft gluten-free flatbreads in the comfort of your own home. Here are the ingredients you’ll need:
- 1 cup Gluten-Free Flour Blend (King Arthur Flour is recommended)
- 1/2 cup Tapioca Flour
- 1/2 cup Potato Flour
- 1/2 cup Almond Flour
- 2 tsp Baking Powder
- 2 tsp Xanthan Gum
- 1 tsp Guar Gum
- 1 tsp Sea Salt
- 1/4 cup Olive Oil
- 1/4 cup Cider Vinegar
- 1/2 cup Warm Water
Note: If you’re lactose intolerant or vegan, you can substitute buttermilk with equal parts almond milk yogurt or coconut milk yogurt.
With these simple ingredients, you can make delicious gluten-free flatbreads without breaking a sweat. So, let’s get started and see how easy it is to make these flatbreads in our next section!
The Recipe How-To
Mixing the Dough
In a large mixing bowl, whisk together 2 cups of gluten-free, all-purpose flour blend (such as King Arthur’s gluten-free flour), 1 tsp of xanthan gum, 1 tsp of guar gum, 2 tsp of baking powder and ½ tsp of sea salt until evenly combined.
Add 2 tbsp of olive oil and gradually pour 1 cup of warm water into the bowl while mixing with a wooden spoon until a cohesive dough forms.
Use your hands to knead the dough in the bowl for about 30 seconds, then let it rest for 5 minutes to hydrate the flour blend.
After the resting period, knead the dough for additional 1-2 minutes until it is smooth and pliable. If the dough feels too sticky or dry, adjust its consistency by adding more flour or water, respectively.
Dividing and Rolling The Dough
Divide the dough into 6 equal portions and shape each into a ball.
Dust your work surface with a bit of arrowroot or tapioca flour and roll each ball out into a flat disk with ⅛-inch thickness using a rolling pin.
If desired, poke holes on the surface with a fork to prevent from bubbling up during baking.
Baking in Oven
Preheat the oven to 450°F and place a cast iron skillet or pizza stone on the middle rack while heating up.
Once heated, carefully remove the skillet/stone from oven using a potholder or mitt.
Place one flatbread over it and bake for about 3 minutes until bubbles pops up on surface and bottom browns.
Flip with spatula and continue to bake for additional minute or so until other side browns as well.
Transfer cooked bread to a cooling rack and repeat with the remaining portions.
Baking on Stovetop
Heat a non-stick or cast iron skillet over medium-high heat.
Once hot, place one flatbread on top and cook for 1-2 minutes until bubbles forms and bottom browns.
Flip with spatula and continue to cook for another minute until other side would brown, as well.
Transfer cooked bread to a plate and repeat with the remarning fundough.
Serve warm or at room temperature, sprinkled with some fresh herbs, or alongside your favorite gluten-free dips or spreads.
Substitutions and Variations
Are you looking for ways to make this gluten-free flatbread recipe your own? Don’t be afraid to experiment with substitutions and variations to suit your taste preferences or dietary restrictions.
For example, if you don’t have buttermilk, try using Greek yogurt mixed with a tablespoon of vinegar or lemon juice as a substitute. You can also use non-dairy milk such as almond milk or coconut milk and apple cider vinegar in place of buttermilk for making this recipe dairy-free.
If you can’t find the specialty flours such as arrowroot, tapioca flour, and potato flour, you can simply use a gluten-free all-purpose flour blend that works well for baking. King Arthur Flour gluten-free all-purpose flour is an excellent option.
You can also add different herbs and spices like garlic powder, dried rosemary or thyme, or sprinkle on some sesame seeds for a unique flavor profile. For those who love heat, try adding some crushed red pepper flakes or chili powder.
Another option is to turn these flatbreads into tasty gluten-free pita bread or naan bread by shaping the dough differently. The possibilities are endless!
Remember to adjust the liquid accordingly if opting for any substitutions, and don’t be afraid to experiment until you achieve your desired result. With this recipe being super easy and versatile, there’s no wrong way to make it your own!
Serving and Pairing
This gluten-free flatbread recipe is beyond versatile when it comes to serving and pairing. You can use it as a base for sandwiches, toast points, or even a crust for gluten-free pizza. The possibilities are truly endless!
For a simple snack or appetizer, try serving the flatbreads warm with a side of hummus or tzatziki sauce. They also pair perfectly with fresh herbs and vegetables like tomatoes, cucumbers, and bell peppers. For something more substantial, top the flatbreads with grilled chicken, roasted veggies, or your favorite vegan protein.
When it comes to pairing, the options are just as varied. Since the flatbreads have a slightly nutty flavor and fluffy texture thanks to almond flour and cider vinegar, they pair well with bold cheeses like feta or goat cheese. You can also pair them with crisp white wines like Sauvignon Blanc or a fruity red like Pinot Noir.
If you’re looking for something more rustic, try using the flatbreads as an alternative to naan bread or pita bread in Mediterranean cuisine dishes like falafel or shawarma wraps. They make excellent alternatives for gluten-free versions of traditional pita bread.
Whatever you do with this delicious gluten-free flatbread recipe, it’s sure to become a go-to staple in your kitchen. Enjoy!
Make-Ahead, Storing and Reheating
One of the perks of this Gluten-Free Flatbread recipe is that it can be made ahead and stored for later use. Once the flatbreads have cooled to room temperature, they can be placed in an airtight container or plastic bag and stored in the refrigerator for up to three days.
When reheating, simply place them in a preheated oven at 350°F for about 5-7 minutes or in a toaster oven until heated through. If you want them to be crispy, pop them in a hot skillet or grill pan with a little bit of olive oil for added flavor.
These flatbreads also freeze well, making them a convenient meal prep option. Wrap each flatbread individually in plastic wrap or aluminum foil, place in a freezer bag and store for up to one month. To reheat from frozen, simply place them directly on the oven rack at 350°F for 8-10 minutes or until heated through.
It’s worth noting that while these flatbreads are best fresh, they do hold up well in storage and reheating thanks to their moisture content from the buttermilk and olive oil. Simply follow these storage and reheating tips to enjoy delicious gluten-free flatbreads anytime!
Tips for Perfect Results
When it comes to baking gluten free flatbreads, there are many factors that can impact the results. Having tried this recipe multiple times, I have discovered some helpful tips and tricks that can make a significant difference in the final product. Here are some essential tips for achieving perfect results with this gluten-free flatbread recipe:
Firstly, ensure that your ingredients are at the correct temperature. The buttermilk and warm water should be around room temperature, which helps activate the yeast and create an ideal environment for the dough to rise.
Secondly, it is important not to overwork the dough. Gluten-free dough can be fragile and easily breakable if overhandled. Mix the dough until all ingredients are incorporated properly, then set aside to rest as per the instructions.
Thirdly, using a flour blend can make all the difference in achieving that perfect texture of your gluten-free flatbread. You can either make your own blend or purchase one from specialty stores such as King Arthur’s Gluten-Free Flour Blend.
Fourthly, xanthan gum or guar gum often used as binding agents in gluten-free recipes can help in providing a more traditional bread-like texture to your flatbread. Arrowroot starch, tapioca flour, and potato flour are also commonly used to achieve a soft and chewy texture.
Fifthly, be sure to coat your rolling pin with gluten-free flour blend before rolling out the dough. This ensures that your dough will not stick to the rolling pin or surface where you are rolling-out.
Sixthly, do not make the dough too thin; you want it to have a thickness of about ¼-½ inch. If needed to create uniformity use parchment paper when rolling out tyou’re your flatbread dough.
Finally, make sure that your skillet or griddle is hot enough before placing your flatbread onto it for cooking; you’ll notice bubbles forming on top of the flatbread indicating that it’s time to flip it over.
By following these tips, you can ensure that your gluten-free flatbread is perfectly textured, and thoroughly enjoyable to eat.
Before we wrap up this gluten-free flatbread recipe, let’s address some frequently asked questions that may arise while making this dish. From substitutions to storage, I’m here to answer all your queries and ensure that you have a successful cooking experience. So, let’s get started!
What is gluten free flatbread made of?
For those with gluten intolerances, these flatbreads are the perfect alternative to traditional wheat-based flatbreads. The recipe calls for a blend of gluten-free all-purpose flour, along with almond flour for added tenderness. When selecting your gluten-free flour, be sure to choose a blend that includes xantham gum. Personally, I recommend either Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure Flour. These ingredients will ensure a soft, fluffy texture for your flatbreads.
Why do you put vinegar in gluten free bread?
When preparing gluten-free dough, including an acid like apple cider vinegar can make a significant difference in the texture. A maximum of 4 tablespoons of acid can be added to 500 grams of flour without the flavor being affected. Additionally, to further enhance the dough’s rise, incorporating a packet of baking powder or cream of tartar baking powder to the 500 grams of flour can also be beneficial.
What is the secret to getting gluten free bread to rise?
One effective way to allow your yeast-based breads to rise before baking involves preheating your oven to 200º F and then shutting it off once it has heated up. Place your unrisen dough inside the warmed oven with a sheet of oiled parchment on top and a bowl of water alongside it. This will assist in the rising process, so follow the recipe’s instructions accordingly.
What kind of flour do you use for flatbread?
For making flatbread, the key ingredients are plain or all-purpose flour and baking powder. Baking powder is essential to make the flatbread fluffy and to give it a nice puffed up texture.
In conclusion, if you’re looking for a gluten-free and dairy-free flatbread recipe that is both delicious and easy to make, this recipe is for you. With its simple ingredient list, it’s perfect for those with dietary restrictions who still want to enjoy the taste of fresh flatbread at home. The addition of olive oil gives it a slight nutty flavor while the salt adds just the right amount of seasoning. And with its versatility, this flatbread can be served with any meal or snack.
This gluten-free flatbread recipe is proof that living a healthy lifestyle doesn’t have to mean giving up on tasty food. By using alternative ingredients such as tapioca flour and almond flour, this recipe provides a healthier option without sacrificing taste. So what are you waiting for? Try out this recipe now and enjoy the benefits of healthier eating without compromising on taste!
Gluten Free Flatbread Recipe
- 1 cup rice flour
- 1/2 cup potato flour
- 1/4 cup arrowroot or 1/4 cup tapioca flour
- 1/2 cup cornmeal flour
- 1 teaspoon xanthan gum or 1 teaspoon guar gum
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 cup buttermilk
- Mix all ingredients together adding milk last and in stages so as not to end up with too wet a mixture. The dough needs to be just past the crumbly stage, and able to come together in a soft ball in your hand.
- Roll out golf ball sized portions to as thin as you can handle the rolled out dough.
- Cook on a greased hot skillet or pan for 1 minute on each side. Keep warm til serving.
Add Your Own Notes
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