GLUTEN-FREE FLATBREAD (1 BOWL, 20 MINUTES!)
Steps:
- In a medium mixing bowl add light coconut milk, olive oil, and apple cider vinegar and whisk to combine.
- Add baking powder, sea salt, garlic powder, and dried oregano and whisk to combine. The mixture will likely fluff up and foam from the reaction of the baking powder and apple cider vinegar. This is normal and good!
- Next, add coconut flour, oat flour, and potato starch and stir with a wooden spoon to combine. Let rest 5 minutes uncovered.
- At this point you should have a dough that is malleable and very slightly tacky but doesn't stick to your hands. The dough should start pulling away from the sides of the bowl when the right amount of moisture is achieved, and it shouldn't be crumbly at all. Add a bit more of each flour until you reach the right consistency.
- Scoop out 1 ball of dough (~3 Tbsp in size) and place between two pieces of parchment paper. Use a rolling pin to roll into a thin oval shape slightly larger than 1/8-inch thick. For fluffier, thicker flatbread roll to slightly less than 1/4-inch thick and cook slightly longer. NOTE: If sticking or too tacky, add a light dusting of GF flour to the dough while rolling out (optional - shouldn't be necessary).
- Heat a skillet (cast iron is best, or non-stick) over medium/medium-high heat. Once hot, spray or drizzle with a little oil. Then use hands to carefully transfer the dough to the pan. If it cracks at all, just carefully and quickly patch back together with your hands (be careful not to touch the hot skillet).
- Cook for 2-3 minutes or until the underside is golden brown. Bubbles may form while it's cooking - that's normal and good. Flip carefully and cook for another 2-3 minutes. Lower heat as needed to ensure it doesn't burn. You'll know it's done when both sides are golden brown.
- Repeat this process until all dough is used (~6 large or 10-12 mini flatbreads as the original recipe is written).
- Store leftovers covered in the refrigerator or at room temperature for up to 2-3 days. To freeze, place cooked, cooled flatbread in a freezer-safe container or bag (adding parchment paper between each flatbread will prevent sticking) and freeze for up to 1 month. As with most bread, best when fresh.
- To serve, either heat from frozen in a toaster oven, thaw overnight and then heat in a skillet, or microwave from frozen until warm.
Nutrition Facts : ServingSize 1 large flatbread, Calories 194 kcal, Carbohydrate 30.3 g, Protein 2.7 g, Fat 6.9 g, SaturatedFat 4.1 g, Sodium 196 mg, Fiber 4.4 g, Sugar 1.5 g, UnsaturatedFat 2.3 g
EASY PEASY GLUTEN FREE FLATBREAD
Provided by Laura Strange (www.mygfguide.com)
Categories Gluten Free Recipe
Time 20m
Number Of Ingredients 6
Steps:
- Add the flour, baking powder and yoghurt to a large bowl.
- Mix with a wooden spoon at first to roughly combine then get your hands in there and knead the ingredients until they are properly combined and you are left with a pliable dough. If the mixture is too dry add a little water, if too wet sprinkle with extra flour until you get the consistency pictured below.
- Add the olives and sundried tomato slices onto the dough and combine to ensure they are evenly distributed throughout. Don't overmix though or your sundried tomatoes with completely meld into the dough (not a bad thing really, as they will still taste great, but visually I prefer to have the red tomato stripes running through the flatbread).
- Lightly flour a board and rolling pin. Take a sixth of the dough and roll into a ball shape. Flatten it out with the rolling pin until it is around 5mm thick. OR If you are rolling pin-less or in hurry, you can always flatten them with you hands for a more rustic finish. I often do this as it's so quick!
- Heat a griddle pan over a medium-low flame - oil is optional, these can be dry-fried or simply spritz the pan with a tiny bit of olive oil for a more golden finish. Now pop your raw gluten free flatbread into the pan and allow to cook on each side for around 3-5 minutes. They will rise slightly during cooking, giving a nice light (yet still satisyingly doughy) interior.
- Repeat steps 4 and 5 until you have a neat little stack of gluten free flatbread and then you are ready to serve! These are best eaten straight away while they are warm, or put aside and blast in the microwave just before you are ready to serve.
4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY
Here's what you need: full-fat greek yogurt, gluten-free flour blend, baking powder, salt
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
- Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
- Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
- Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
- Cook each side of the flatbread until well browned.
- Enjoy!
Nutrition Facts : Calories 207 calories, Carbohydrate 44 grams, Fat 0 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
GLUTEN FREE FLATBREAD
These are a wonderful alternative to wheat flour wraps or roti. Great with a curry, or instead of garlic bread with a salad or to have with soup. If using for wraps for lunch use fresh as they tend to dry out a bit when refrigerated. But leftovers the next day can be brushed with olive oil and garlic and rosemary and crisped up in the oven to use as a pita style chip. Great for kids lunch boxes. Depending on the type of rice and potato flour you are using you may have to adjust the liquid a little. This is a tender dough so roll out gently and use plenty of cornmeal flour on your board. I find that the dough sticks to a wooden board too much so use plastic, glass or marble surface. You could play around with cornmeal quantity if you wanted to. Got this recipe off a Sky TV cooking programme.
Provided by jackandfiona
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 179.3, Fat 5.7, SaturatedFat 0.9, Cholesterol 1.2, Sodium 328.5, Carbohydrate 29.1, Fiber 1.2, Sugar 1.8, Protein 2.9
GLUTEN-FREE PITA FLATBREAD
Soft and chewy pita bread made with gluten-free flour. Thicker than a tortilla. Slice the tops to fill them with vegetables and even hot grilled meats, cheeses, meatballs, or falafel. These will hold up to the challenge. They double as thick wraps for shawarma, gyros, or as a flatbread for your meal.
Provided by Buckwheat Queen
Categories Healthy Recipes Gluten Free Bread
Time 1h45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 100 degrees F (38 degrees C).
- Combine 1/2 cup lukewarm water with yeast and honey. Mix and set aside to proof, 5 to 10 minutes.
- Combine both gluten-free flours in a stand mixer fitted with the dough hook. Turn mixer to low and while mixing, add oil and salt. Slowly add the yeast mixture; allow to mix. Add remaining lukewarm water, little by little, until all the flour comes together. Depending on your flour mix, you may not need all of the water or you may need more to create a soft dough. Once a ball forms, knead on low speed for exactly 1 minute; the dough will be sticky but manageable.
- Use your hands to form dough into a ball. Put it back into the mixing bowl and cover with a warm, damp towel. Turn off the oven and put the bowl in the warm oven. Let rise until almost doubled in size, about 45 minutes.
- Use a kitchen scale and divide the dough into 6 equal balls. Cover again with the damp towel and return to the turned-off oven; let rise for 15 minutes.
- Roll 1 dough ball between 2 sheets of parchment paper into a 6-inch round pita; avoid using flour or pitas will dry out or burn. Peel the parchment paper away from the dough (not the dough away from the parchment or it will stretch).
- Heat a cast iron griddle or comal pan over medium-high heat (7 out of 9 on an electric stovetop). Place the pita on the hot pan and cook until one side has browned slightly and begins to puff up, 2 to 3 minutes. Flip pita and cook until puffy on the other side, another 2 to 3 minutes. Use tongs to press down on the dough; it will continue to puff up.
- Roll remaining pitas and cook the same way. Pitas are ready to serve when cool to the touch, but still warm.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 30.9 g, Fat 3 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 0.2 g, Sodium 99.1 mg, Sugar 2.3 g
3-INGREDIENT GLUTEN-FREE FLATBREAD
This flatbread recipe can be the base for everything from breakfast burritos to wraps, to little personal pizzas.
Provided by Gemma Stafford
Categories main-dish
Time 35m
Yield Six 8-inch flatbreads
Number Of Ingredients 10
Steps:
- In a large bowl, combine the almond flour and tapioca starch. Add the salt and garlic powder, if using. Add the coconut milk and whisk until a smooth, thick batter forms.
- Melt 1 teaspoon coconut oil in a large nonstick skillet over medium heat. Once the skillet is at an even, moderate heat, add 1/3 cup of the batter and let it spread out to about an 8-inch circle (although you can make the flatbread large or smaller, if desired). Cook the flatbread on the first side until tiny bubbles begin to form on the surface, about 3 minutes. Flip and cook the other side until golden brown, 1 to 2 minutes. Transfer to a plate or wire rack. Repeat with more coconut oil and the remaining batter.
- Serve the flatbreads while warm and crisp. If desired, brush with butter or ghee and sprinkle with chopped herbs--or roll up your choice of optional fillings in the flatbread. Refrigerate any leftover flatbread in an airtight container for up to 3 days.
EASY GLUTEN-FREE BUCKWHEAT FLATBREAD
This bread is really delicious and reminds me of a wholegrain sourdough rye. I don't buy processed GF products, so I devised the following adaptable recipe for a flatbread that's very easy to make, and you can effortlessly adjust it to lots of different flavors and textures. My husband, who doesn't have to eat GF will frequently polish off the whole tray, when I add a bruschetta topping of chopped tomatoes, parsley, garlic, and olive oil. You can add olives, sun-dried tomatoes, rosemary or oregano, sesame seeds, etc. into the mix, and even use it as a pizza base. It's not paleo or AIP since it includes grains, but it is a good substitute for those upgrading their eating habits for health reasons.
Provided by Scoopers
Categories Quick Breads
Time 55m
Yield 1 Tray, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all dry ingredients in the measuring cup, and fill it to the 1 cup mark, halfway up.
- The exact proportions of buckwheat, flax and the other seeds are quite flexible, as long as you combine them up to the 1-cup mark.
- Carefully fill the cup with water up to the two cup mark, and pour in the olive oil and the apple cider vinegar.
- Stir all ingredients slowly and thoroughly, making sure to get to the bottom of the cup.
- Let it soak for at least two hours on the counter, or soak overnight to bake it in the morning. You will know it is soaked enough when the seeds are filling the cup to the top.
- When you are ready to bake, preheat oven to 350.
- Place the silicon mat on a metal baking tray and either spray or wipe with oil to prevent sticking. Flax is really sticky, so nothing but silicon will work without a huge mess.
- If you used all whole grains and you prefer it less grainy you can blend some of the mixture in blender or magic bullet and stir it back inches.
- If you want to add a flavor, like oregano, rosemary, chopped olives, sesame, poppy seeds, caraway seeds, dried onion, etc. stir them in now.
- Using a spatula, spread the mixture to an even thickness on the mat, going nearly up to the edges.
- Bake the flatbread, keeping an eye on it once half an hour has passed. Depending on how hot your oven and how thick your mixture, it may take longer to bake, possibly up to 15 minutes longer.
- Once it is done, use your rubber egg lifter as a slicer to divide it into squares before it cools. Never use a metal knife on silicon mats, as they have fiberglass inside.
- The squares can also be left out to dry to make crackers.
- The flatbread squares can be used as a substitute for toast, for bread, and as a base for bruschetta, garlic bread, and pizza.
Nutrition Facts : Calories 325.4, Fat 24.3, SaturatedFat 2.9, Sodium 593.7, Carbohydrate 21.2, Fiber 8.6, Sugar 1.3, Protein 10.2
GLUTEN-FREE PIZZA CRUST OR FLATBREAD
This recipe is for a crust that can be used for pizza or flatbreads. After 2 years of being GF, this is the best pizza crust/flatbread recipe I have. It is based on trial and error in an effort to improve other recipes. My kids say this is better than our homemade wheat flour crusts.
Provided by Allen Seidman
Categories Bread Pizza Dough and Crust Recipes
Time 1h
Yield 1
Number Of Ingredients 11
Steps:
- Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
- Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
- Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.
Nutrition Facts : Calories 1631.5 calories, Carbohydrate 276.9 g, Fat 51.5 g, Fiber 38.4 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 1305.6 mg, Sugar 11.4 g
More about "gluten free flatbread recipes"
19 GLUTEN-FREE FLATBREAD RECIPES THAT ARE SUPER EASY TO …
From theeatdown.com
Ratings 1Category Appetizer, Side DishCuisine Middle EasternEstimated Reading Time 7 mins
10 PERFECT GLUTEN FREE FLATBREAD RECIPES
From glutenfreeonashoestring.com
EASY GLUTEN FREE FLATBREAD RECIPE - FEARLESS DINING
From fearlessdining.com
FLATBREAD - PAMELA'S GLUTEN FREE AND AUTOIMMUNE RECIPES
From pamelasglutenfreerecipes.com
EASY, EVERYDAY GLUTEN-FREE FLATBREAD RECIPE - SCIENCE & CRUMBS
From scienceandcrumbs.com
FREEE! | GLUTEN FREE PRODUCTS AND RECIPES - DOVES FARM
From freee-foods.co.uk
THE EASIEST GLUTEN FREE FLATBREAD RECIPE YOU NEED IN YOUR LIFE …
From beautyinthecrumbs.com
5 INGREDIENT SOFT GLUTEN FREE FLATBREAD | ITALIAN PIADINA
From glutenfreeonashoestring.com
GLUTEN FREE GRILLED FLATBREAD - RED STAR® YEAST
From redstaryeast.com
10 GLUTEN FREE FLATBREAD RECIPES | PALEO, HEALTHY
From blog.paleohacks.com
WHAT IS GLUTEN-FREE FLATBREAD? (WITH PICTURES)
From delightedcooking.com
GLUTEN FREE ROTI (SOFT FLATBREAD)
From glutenfreealchemist.com
NO-FUSS GLUTEN-FREE FLATBREAD PIZZA RECIPE
From goodforyouglutenfree.com
EASY SOFT GLUTEN-FREE FLATBREAD | A DAY IN THE KITCHEN
From adayinthekitchen.com
EASY CAULIFLOWER CRUST FLATBREAD! GLUTEN FREE & DAIRY FREE! KETO ...
From pinterest.ca
GLUTEN-FREE FLATBREAD RECIPE (DAIRY FREE, TOO!) - HAPPY HEALTHY …
From happyhealthymama.com
EASY GLUTEN FREE FLATBREAD - LIVING BEYOND ALLERGIES
From livingbeyondallergies.com
GLUTEN-FREE PITA BREAD | EASY FLATBREAD RECIPE - ELAVEGAN | RECIPES
From elavegan.com
EVERYTHING MASHED POTATO FLATBREAD RECIPE - OFFICIALLY GLUTEN FREE
From officiallyglutenfree.com
GLUTEN-FREE FLATBREAD - MEANINGFUL EATS
From meaningfuleats.com
30 MINUTE GLUTEN-FREE CHEESE AND GARLIC FLATBREAD
From onlyglutenfreerecipes.com
GLUTEN-FREE FLATBREAD (10 MINUTES, ONE BOWL, SO EASY)
From zenbelly.com
EASY GLUTEN FREE FLATBREAD - EAT PRAY GET WELL
From eatpraygetwell.com
GLUTEN-FREE FLATBREAD | OIL AND GUM FREE RECIPE
From feastingonfruit.com
GLUTEN-FREE FLATBREADS RECIPE | JUST 5 INGREDIENTS! | GOURMANDELLE
From gourmandelle.com
GLUTEN-FREE FLATBREAD - A GIRL DEFLOURED
From agirldefloured.com
5-INGREDIENT GLUTEN-FREE FLATBREAD - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
3 INGREDIENT GLUTEN-FREE FLATBREAD RECIPE - BIGGER BOLDER BAKING
From biggerbolderbaking.com
3-INGREDIENT GLUTEN-FREE FLATBREAD – FOOD NETWORK KITCHEN
From foodnetwork.com
GLUTEN FREE FLATBREAD (CASSAVA FLOUR) - A SAUCY KITCHEN
From asaucykitchen.com
KETO AND GLUTEN-FREE FLATBREAD - WHEAT FREE MOM
From wheatfreemom.com
EASY GLUTEN-FREE FLATBREAD - 3 INGREDIENTS! - WHEAT BY THE WAYSIDE
From wheatbythewayside.com
LENTIL FLATBREAD - 3 INGREDIENTS, EASY, GLUTEN FREE | BITES OF WELLNESS
From bitesofwellness.com
GLUTEN-FREE FLATBREAD ROUNDS RECIPE (GRAIN FREE, TOO!)
From glutenfreeeasily.com
GLUTEN FREE SOCCA | RECIPE
From glutenfreeandmore.com
GLUTEN-FREE FLATBREAD RECIPE - MOMMYPOTAMUS
From mommypotamus.com
EASY GLUTEN-FREE FLATBREAD RECIPE - FAMILY FOCUS BLOG
From familyfocusblog.com
UNLEAVENED TURKISH FLATBREADS (GLUTEN FREE) - PEEL WITH ZEAL
From peelwithzeal.com
GLUTEN-FREE GODDESS FLATBREAD + PIZZA RECIPE WITH ROASTED …
From glutenfreegoddessrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #15-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #breads #easy #vegetarian #dietary #gluten-free #inexpensive #free-of-something
You'll also love