Vegan Gluten Free Flatbread Recipes

GLUTEN-FREE NAAN

Steps:

• Watch the video in the post for easy visual instructions.Add flour, baking powder, and salt to a medium-sized bowl, and stir to combine.
• Pour in warm water, yogurt, olive oil, and Aquafaba. Stir with a spoon, then use your hands to knead the dough. It should be a soft and pliable dough, not too dry but not sticky either.
• Divide the dough into 4 portions and sprinkle your working surface with some tapioca flour.
• Preheat a skillet on the stove over high heat. Meanwhile, roll out each dough ball with a rolling pin (or a glass), adding more tapioca flour if needed, to avoid sticking.
• Once the skillet is hot, add the flatbread and cook it with a lid over medium-high heat for a few minutes. I saw bubbles forming after less than 3 minutes. Flip the flatbread and let it cook for a further few minutes. Do this with the remaining dough. Cover the finished flat breads with a tea towel until serving.
• Serve warm, drizzle with some oil or vegan butter, add minced fresh garlic (and/or garlic powder), salt, and fresh herbs. Enjoy!

VEGAN GLUTEN-FREE FLATBREAD

Steps:

• Roughly chop the potatoes. Put them in a saucepan, add the water, cover, boil until tender.
• Transfer to a blender. Blend till smooth. If it won't blend, add 1/4 cup more water.
• Immediately transfer to a bowl and clean your blender, otherwise it will just get harder and harder to clean.
• In a large mixing bowl, combine all the dry ingredients. Stir.
• Add 1 cup of the potato puree. Mix to form a soft, slightly sticky dough. Adjust the amount of flour and potato puree a little bit if necessary.
• Divide into 5 balls. Roll out each ball to about 1 cm thickness. You don't want them too thin.
• Heat a non-stick skillet to medium-high heat.
• Place a flatbread in the pan and cook for 1 to 1.5 minutes or until bubbles start to show. Flip, then cook for another 1 to 1.5 minutes on the second side. There should be some brown spots on each side.
• Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
• Keep in an airtight container in the fridge for up to 4 days. Reheat as mentioned above.
• Update: After many reader questions about replacing the GF flour blend, I have tested a few other flours and found that brown rice flour works too! Just flip the ratio so it's 1 cup tapioca to 3/4 cup brown rice flour.