Skip to main content

Gluten-free Flatbread

Image
By
Gluten-free Flatbread
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.




I have really tried making different types of GF bread and I can NOT get it right! I've tried another flat bread/tortillia recipe and it was a no go... This recipe seems relatively easy, I'm tempted to try it again...maybe
Ingredients
  • 2 cups GF AP Flour Blend ( I use Bob's Red Mill 1 to 1 Baking Mix. King Arthur's is also very good) 
  • 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 (vegan)
  • ½ to ¾ cup warm water
Instructions
  1. 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).
  2. 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.
  3. 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.
  4. 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.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Hough Bakery - butter cookies

By
Hough Bakery By  Gail Greenberg   &   Diane Rolfe Hough Bakery was an integral  part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have  always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra  magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately  even with Archie's being open, my food afflictions will not allow  me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I  will switch some things  around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streus...
Post a Comment
Read more

BOB'S RED MILL BUTTERMILK BISCUITS (GLUTEN FREE)

By
BOB'S RED MILL BUTTERMILK BISCUITS (GLUTEN FREE) This recipe can be found on the bags of Gluten Free 1-to-1 Baking Flour. Rating 1 2 3 4 5 Servings 6 servings Prep Time 15 minutes Cook Time 18 minutes Passive Time 5 minutes Submitted By Bob's Red Mill Natural Foods Dietary Specialty   Gluten Free ,  Low/No Sugar ,  Soy Free ,  Vegetarian Ingredients 2-1/2   cups   Gluten Free 1-to-1 Baking Flour 2-1/2   tsp   Baking Powder 1/2   tsp   Baking Soda 2   tsp   Sugar  ( Raw sugar ) 1   tsp   Salt   1/2   cup   Butter   chilled and cut into 1/4-inch cubes ( Smart or Earth Balance ) 2     Eggs   3/4   cup   Buttermilk   + 1 Tbsp, divided ( I would use plain Lifeway Kefir )  Instructions Preheat oven to 450° F. Line a baki...
Post a Comment
Read more

Homemade Seasonings

By
I found this on Pinterest. Several things I do miss about being allergy free. So happy they can be duplicated at home Make sure the minced onions are JUST onions. I personally would use kosher salt. Use raw sugar. Instead of sour cream use 0% greek yogurt. 
4 comments
Read more