Gluten Free Flatbread

Hey hey hey! 

I made something!  And it took effort!  Hooray for kitchen fun.

Ashley’s gluten free flatbread has been on my mind, but I didn’t have any of the same ingredients on hand…

 

Soooo…

I did a little trial and error of my own…

 

The first attempt didn’t work out, but I was determined.

 

And trust me, it was worth it. 

GF flatbread [vegetarian, gluten free, egg free, soy free]

Ingredients:

• 1 1/4 cup oat flour (+ more for rolling)
• 1/3 cup tapioca flour/starch
• 1/4 cup brown rice flour
• 1 tbsp sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup plain kefir (I used Redwood Hill Farm goat’s milk kefir)
• 1/4 cup plain almond milk
• 1 tsp oil/ghee/butter, melted (I used coconut oil)

Directions:

Combine dry ingredients in large mixing bowl.  Then add in wet ingredients.  Stir until combined.

It should make a dough like ball.

Divide into 4 equal portions.

Flour surface (use a lot or it will stick!) and roll into desired shape (~1/2 – 1 cm thickness).  Dust extra flour onto outside as needed (refer to photos above & below).

Grease and heat pan to medium heat and then add flatbread and turn the heat down to low.

Allow it to cook until the edges have fully cooked and the flatbread seems like it has cooked (it will be more stiff and no longer doughy).  It can take up to 7-10 minutes.  Have patience. 

Flip and cook the other side (this will be more like 1 minute). 

Re-grease the pan in between each flat bread.  Also re-flour the board between rolling each piece.

Don’t be afraid of adding a lot of extra flour, it will work out, and it’s better than having your dough stick. 

 

Stay tuned for what to do with these babies!

 

Notes:

Coconut oil will impart some coconut flavor.  I still used them in savory recipes and didn’t mind, but if you don’t like coconut or don’t want a coconut flavor, use a different fat/oil (Earth Balance, ghee, etc.).

I don’t know for sure, but I think a vegan yogurt alternative would work in place of the kefir.  Try an almond or coconut milk based plain yogurt.

And just as a reference, here are some pics of the process…

  

As you can see, these are the real deal in their ability to hold some weight.

 

This is the flatbread that was on top of the stack so it has a bit of a curve from it’s resting position.  Once turned upside down it retained it’s shape.  They’re soft but sturdy.  Kinda perfect if you ask me.  The others were flat but just as awesome at holding the weight of whatever toppings I added.

Enjoy!