By
Chef Mommy
I am seriously going to do this sometime soon! It's Gluten Free and Yeast Free!!!
Gluten-free Flatbread
Prep Time: 15 minutes
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
makes 6
Gluten-free Flatbread
This recipe, adapted from Nicole Hunn, is easy & quick to boot. It makes a wonderfully textured flatbread that can hold up to the heaviest toppings, but can also be sliced open to create a pita pocket.
This recipe, adapted from Nicole Hunn, is easy & quick to boot. It makes a wonderfully textured flatbread that can hold up to the heaviest toppings, but can also be sliced open to create a pita pocket.
Ingredients
2 cups GF AP Flour Blend
1 teaspoon xanthan gum (omit if your blend already has it...unless you are using my flour blend linked above)
1½ teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon olive oil
1 extra-large egg + 1 extra-large egg white, lightly beaten
¼ cup warm milk
½ to ¾ cup warm water
Instructions
1 teaspoon xanthan gum (omit if your blend already has it...unless you are using my flour blend linked above)
1½ teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon olive oil
1 extra-large egg + 1 extra-large egg white, lightly beaten
¼ cup warm milk
½ to ¾ cup warm water
Instructions
If you have a pizza stone, place it on the lowest rack of the oven and preheat it to 425 degrees. (If not, that's okay too, you can cook the bread on a baking sheet).
Place all the dry ingredients (flour through salt) in the bowl of a stand mixer fitted with a paddle attachment and mix to combine. Add the olive oil, eggs and milk, and beat until the mixture comes together (it will be crumbly). Slowly beat in 1/2 a cup of the warm water. The texture of the dough should be quite wet and sticky, but not runny. Add more water if needed.
Scoop the dough into 6 balls (I used an ice cream scoop that holds about 1/3 of a cup) and place the balls on evenly 2 parchment (or Silpat) lined baking sheets. Dip your fingers in water and spread each dough ball into about a 5-inch circle, starting in the center of the dough and working your way out. Leave the edge of the circle a little thicker than the middle.
Bake the flatbread on the pans for 8 minutes, Lift the bread from the pans, flip over and place on the baking stone for another 8 minutes, or until it is puffed and lightly golden brown. (Or flip and continue to cook on the baking sheet). Remove from the oven and cool on a rack. When cool, place in a sealed bag and store at room temperature. Reheat in the microwave before serving.
Place all the dry ingredients (flour through salt) in the bowl of a stand mixer fitted with a paddle attachment and mix to combine. Add the olive oil, eggs and milk, and beat until the mixture comes together (it will be crumbly). Slowly beat in 1/2 a cup of the warm water. The texture of the dough should be quite wet and sticky, but not runny. Add more water if needed.
Scoop the dough into 6 balls (I used an ice cream scoop that holds about 1/3 of a cup) and place the balls on evenly 2 parchment (or Silpat) lined baking sheets. Dip your fingers in water and spread each dough ball into about a 5-inch circle, starting in the center of the dough and working your way out. Leave the edge of the circle a little thicker than the middle.
Bake the flatbread on the pans for 8 minutes, Lift the bread from the pans, flip over and place on the baking stone for another 8 minutes, or until it is puffed and lightly golden brown. (Or flip and continue to cook on the baking sheet). Remove from the oven and cool on a rack. When cool, place in a sealed bag and store at room temperature. Reheat in the microwave before serving.
- Get link
- X
- Other Apps
- Get link
- X
- Other Apps
Comments
Post a Comment