If you’re someone who can’t tolerate gluten or corn, you know how hard it can be to find good bread – especially flatbreads like naan or pita. But what if I told you that you don’t have to go without any longer? This gluten-free, yeast-free and corn-free flatbread recipe is here to save the day!
I’ve spent countless hours experimenting with different flour blends and ingredients to create a flatbread that not only tastes delicious but is also easy to make. And trust me, this recipe delivers on both accounts.
Whether you’re using it as a base for pizzas, dipping it in hummus, or stuffing it with falafel – this flatbread is versatile enough to suit all your needs. And the best part? You won’t have to worry about an upset stomach afterwards.
So why settle for bland and tasteless gluten-free bread when you could be indulging in crispy, flavorful flatbreads? Get ready to whip up the best gluten-free, yeast-free and corn-free flatbread of your life!
Why You’ll Love This Recipe
If you’re looking for a gluten-free, yeast-free, and corn-free bread recipe that is incredibly delicious and easy to make, then you’ve come to the right place! This flatbread recipe is the perfect addition to any meal, and it’s ideal for anyone who’s on a special diet or has food allergies.
One of the best things about this recipe is that it uses only the finest ingredients. From tapioca starch to gluten-free flour blends, each ingredient has been carefully selected to ensure that you get the best possible results. Plus, with baking soda as a leavening agent, there’s no need to worry about using yeast.
Another great thing about this recipe is that it’s incredibly versatile. You can easily customize it to suit your taste preferences by adding different herbs or spices. It’s also perfect for making naan bread or pita bread. You can even use it as a base for pizza!
But perhaps the most compelling reason why you’ll love this recipe is that it’s so easy to make. All you need is one bowl and twenty minutes of your time, and you’ll have warm, delicious flatbread ready to serve.
So whether you’re looking for a new gluten-free alternative to traditional bread or simply want to try something different that tastes amazing, this recipe is sure to become a favorite in your kitchen. Don’t waste any more time looking for the perfect flatbread recipe – give this one a try today!
- 1 cup warm water
- 1 tsp sea salt
- 2 tsp guar gum
- 1 tsp baking soda
- 1 tbsp canola oil
- 2 eggs
- 1 cup tapioca starch
- 2 cups gluten-free all-purpose flour blend (e.g. rice flour)
- 1 tsp baking powder
The ingredients listed above make a basic version of the gluten-free, yeast-free, and corn-free flatbread recipe, but there are substitutions and variations that can be added to customize it depending on your dietary preferences.
The Recipe How-To
Now, let’s get into the fun part – making this delicious Gluten Free, Yeast Free & Corn Free Flatbread recipe! You won’t believe how easy it is. Just follow these simple steps:
Step 1: Mix Dry Ingredients
In a large mixing bowl, combine 2 cups of gluten-free flour blend, 1/4 cup of tapioca starch, 1 1/2 teaspoons of guar gum ,1/2 teaspoon of sea salt, and 2 teaspoons of baking powder. Stir the ingredients together until they are well mixed.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together 3 eggs, 1/4 cup of canola oil, and 3/4 cup of warm water.
Step 3: Mix Batter
Pour the wet ingredients into the bowl containing the dry ingredients. Mix everything together until you have a thick batter. Let the batter rest for approximately 10-15 minutes so that the mixture can soak up all the liquid.
Step 4: Cook Flatbread
Heat a heavy pan over medium-high heat. Once the pan is hot, brush it lightly with olive oil or any oil of your choice. Once the oil is heated up, pour about ¼ – ⅓ full or until you’ve reached your desired size for each flatbread onto the pan. Allow each piece to cook for several minutes or until golden brown on both sides while gently pressing down on it with a spatula to ensure even cooking.
Step 5: Keep Warm Before Serving
Place cooked flatbread onto a clean cloth to keep them warm and flexible if you’re serving immediately or transfer them onto an oven-safe dish and keep them in the oven under low heat (200°F) until ready to serve.
There you have it! A simple, delicious Gluten-Free, Yeast-Free & Corn-Free Flatbread recipe that you can enjoy with your family and friends.
Substitutions and Variations
If you’re looking to switch up the flavors in this gluten-free flatbread, there are numerous substitutions and variations to try. First off, you can replace the canola oil with olive oil or coconut oil for a healthier alternative. For those who prefer egg-free options, substitute the eggs with flax eggs or chia eggs.
Additionally, if tapioca starch is difficult to find, you can use arrowroot powder instead as they have similar properties. Almond flour is also another great substitute for rice flour if you’re in need of something more nutritious.
This flatbread recipe also lends itself well to different seasoning combinations. Experiment with adding your favorite herbs like rosemary or thyme for an extra burst of flavor. If you want something sweeter, try adding a bit of honey or maple syrup to the mix.
Finally, for those who prefer a crispy texture on their flatbread, bake it at a slightly higher temperature for a longer period of time. This will create a deliciously crunchy crust that pairs perfectly with dips and spreads.
No matter which substitution or variation you choose, this gluten-free flatbread recipe is sure to be a hit at your next gathering.
Serving and Pairing
The best part about this gluten free, yeast free and corn free flatbread recipe is that it can be served with a wide range of dishes. The bread’s mild flavor won’t overwhelm the other foods on your plate, so feel free to pair it with a variety of dishes.
For breakfast, serve your bread warm alongside some scrambled eggs or avocado toast. Try topping your flatbreads with a hearty serving of sautéed mushrooms and spinach or crumbled bacon and sliced tomatoes for an extra boost of flavor.
Lunchtime calls for some delicious sandwich creations. Use your homemade flatbread as a base and load it up with turkey, ham, fresh lettuce leaves, cucumber slices and any other veggies you like. The bread’s soft, pillowy texture makes it the ideal choice for wraps or sandwiches.
Dinner time offers even more possibilities! Tear off pieces of the flatbread to scoop up curry or chili oil; add some hummus and roasted vegetables for an easy appetizer, or serve it as a side dish to complement grilled chicken or meaty main courses.
And don’t forget about after-dinner treats! Eat the flatbread warm, drizzled in honey and cinnamon or serve it as a base for your favorite dessert toppings like vanilla ice cream with caramel sauce or nutella spread with strawberries on top.
Whether at breakfast, lunch, dinner or dessert time, there is no wrong way to enjoy this delicious gluten-free flatbread. So whip up a batch today and start pairing it with all your favorite dishes!
Make-Ahead, Storing and Reheating
Making this gluten-free, yeast-free and corn-free flatbread in advance is a great idea if you don’t have time to cook later. You can prepare the dough and keep it covered in the fridge for up to 24 hours before cooking. This way, you’ll have fresh, warm flatbread ready to eat whenever you need it.
To store the already cooked flatbread, wrap it tightly with cling wrap or put it in an airtight container and keep it in the refrigerator for up to three days. If you want to keep it longer, put it in the freezer for up to three months. To reheat, use a microwave or oven – for the oven, preheat at 350°F and place the flatbread on a baking sheet until it’s hot.
The Flatbread will be best when eaten fresh but they are good for storing as well, so you can make them ahead of time without worry about them losing their texture or taste. It is important to store them properly and reheat at the right temperature and for the right amount of time.
Tips for Perfect Results
To ensure that your gluten-free, yeast-free, and corn-free flatbread turns out perfectly every time, I’ve compiled the following tips:
1. Don’t overwork the dough. Gluten is what gives traditional bread its structure and elasticity, but since we’re using a gluten-free flour blend, too much kneading can result in a tough and dense flatbread. Mix until just combined and avoid vigorous kneading.
2. Use warm water to activate the baking soda. The chemical reaction between the baking soda and warm water helps to make the flatbread light and airy.
3. Let the flatbread rise for a few minutes before cooking it. This step allows the baking powder to activate and will give your flatbread a better texture.
4. Cook the flatbread on a well-greased griddle or pan over medium-high heat. It’s important to use enough oil to prevent sticking and create crispy texture on the outside of the flatbread.
5. Flip only when bubbles appear on the surface of the flatbread. This is a good indication that it has cooked evenly on one side and is ready to be flipped.
6. Make sure the pan is hot before adding the dough – but not too hot! If it’s too hot, it will cook too quickly on the outside while remaining raw on the inside.
7. Use guar gum or xanthan gum if your gluten-free flour blend doesn’t already contain them. These ingredients help to replace gluten and add structure to your dough.
8. Experiment with different flavors by adding herbs or spices to your dough, or try different oils for a subtle flavor change in your finished product.
By following these simple tips, you’ll be able to create perfect gluten-free, yeast-free, and corn-free flatbreads every single time!
As a nutritionist and food blogger, I have received many questions from my readers regarding various recipes. In this section, I’ll answer some frequently asked questions about this gluten-free, yeast-free, and corn-free flatbread recipe to ensure that you get the best results every time you make it. From ingredient substitutions to adjusting cooking time and temperature, here are the answers to the most commonly asked questions about this delicious recipe.
Why does gluten-free flour not rise with yeast?
When making bread with regular wheat flour, gluten is responsible for the dough rising due to its ability to trap carbon dioxide released by yeast. However, if you are going for a gluten-free option, do not worry! There are still ways to achieve a strong, elastic structure for a perfect loaf of bread.
What is the best flour to use for gluten free bread?
Are you interested in making your own gluten-free bread? You might want to try Bob’s Red Mill Gluten Free All Purpose Baking Flour. It can serve as a perfect replacement for regular bread flour and is versatile enough to be used in almost any recipe that calls for wheat flour.
Can you mix yeast and gluten-free flour?
When it comes to gluten-free baking recipes, baker’s yeast pairs well with gluten-free all-purpose flour and rice flour. The use of yeast in baking isn’t a concern for those following a gluten-free diet.
Which gluten-free flour is best for yeast baking?
When looking for a gluten-free flour that is ideal for baking bread and other leavened items, one great option is buckwheat flour. This type of flour is naturally gluten-free and has a sufficient amount of starch to create a light and fluffy texture. Additionally, buckwheat flour contains a high level of protein, which plays a crucial role in the rising process of baked goods.
In conclusion, this gluten-free, yeast-free, and corn-free flatbread recipe is an easy and delicious way to enjoy bread without dealing with any of the negative side effects. With simple ingredients such as tapioca starch, rice flour, canola oil, and eggs, this recipe is rich in nutrients that your body will thank you for.
This flatbread is perfect for sandwiches, pizzas or just as a snack on its own. It also has the added benefit of being vegan and dairy-free so everyone can enjoy it. Plus, with the variations and substitutions section in this article, you can customize the recipe to your liking.
In summary, by following the instructions and tips outlined in this article, you can create a fluffy, crispy gluten-free flatbread that is sure to impress your taste buds. So why not give it a try? Trust me; your stomach will thank you later.
The Best Gluten Free, Yeast Free & Corn Free Flat Bread Recipe
- 1 1/4 cups gluten-free flour, blend (I use white rice flour and tapioca starch in half the amount)
- 1/2 cup tapioca starch
- 1/3 cup brown rice flour (fine ground)
- 2 eggs
- 2 tablespoons canola oil
- 1 1/2 teaspoons baking soda
- 2 teaspoons guar gum (if using a store bought GF flour blend that contains a gum already use 1 1/2 tsp)
- 1 teaspoon sea salt
- 3/4 cup warm water (plus or minus)
- Heat cast iron frying pan.
- Mix dry ingredients together and set aside.
- Combine eggs, oil, water and whisk to blend.
- Add to dry ingredients and mix well until dough forms a ball. Dough should be soft and pliable but able to be rolled out w/out sticking to everything. (Too sticky? Add a bit more flour. Too dry? A bit more water.).
- Knead on floured surface until smooth. Divide into equal pieces and roll out to thinly in a circle but not so thin that they will rip.
- Place on oiled pan if needed and cook 1-3 minutes on each side. Will brown slightly and bubble up.
- Set aside on a clean tea towel and cover with the other half. (The steam from the hot bread will help make each one softer.) Repeat placing cooked ones on top of each other until done.
- Then wrap around whatever you’d like!