Gluten Free Flatbread Oil And Gum Free Recipes

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.

EASY PEASY GLUTEN FREE FLATBREAD

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.

SOFT GLUTEN FREE FLATBREAD | PIADINA

Steps:

• In a large bowl, place the flour, xanthan gum, tapioca starch/flour, salt, and baking powder, and whisk to combine well. Add the oil, and mix to combine.
• Add the milk, and mix until the mixture comes together. If necessary to bring the dough together, knead together with clean hands. The dough will be thick but relatively soft.
• Ideally, divide the dough into 5 ounce portions (as written, the dough makes 2 portions), wrap each tightly in plastic wrap, and chill for 30 minutes and up to 3 days. You can also work with the dough immediately, if you don't have time to chill it.
• When you're ready to make the flatbreads, heat a cast iron skillet that's at least 10-inches in diameter, or a heavy-bottom nonstick skillet, over medium-low heat. Place a flat, wide spatula and a tea towel on the counter next to the skillet.
• If you've chilled the dough in portions, unwrap and work with one piece at a time. If the dough hasn't been divided, divide it in two equal halves, each weighing about 5 ounces.
• Turn each piece of dough out onto a very lightly floured flat surface, and sprinkle lightly with extra flour. Cover the other piece(s) of dough loosely with a cloth to prevent it (them) from drying out.
• Sprinkle the dough lightly with more flour and begin to roll it into a round, sprinkling lightly with more flour as necessary to prevent sticking. The edges will be jagged and a bit rough.
• Gather the dough together and repeat the process at least once more, until the dough is smoother. Roll the dough into an approximately 10-inch round, turning and flouring lightly as necessary. The edges should be less rough, but this is rustic flatbread.
• Brush about 1 tablespoon of neutral oil on the hot skillet. Pick up the prepared raw piece of flatbread and place it flat in the center of the skillet, taking care not to bend any of the edges.
• Allow it to cook for about 1 minute without disturbing it, or until the edges begin to lift. Slide the spatula underneath the flatbread, ensuring that there are no spots that might stick.
• Flip the flatbread over and allow it to cook for another minute, pressing it firmly back onto the skillet with the spatula to prevent it from puffing up. You can also take a toothpick and prick any bubbles to deflate them.
• Continue to cook the flatbread, flipping it frequently, until it is set on both sides and doesn't glisten anywhere. It should take 2 to 3 minutes total. Remove the flatbread from the skillet, place it in the center of the tea towel (See Recipe Notes), and fold the edges of the towel over on it to enclose it.
• Repeat with the other piece of dough, oiling the skillet lightly as necessary.
• Once the flatbreads are done cooking but are still very warm, open the tea towel and remove both pieces of bread. Place one about 4 inches from one short end of the towel, fold the edge over the bread, and roll the bread tightly in the towel.
• Place the second flatbread on the unrolled portion of the towel, and repeat the process, rolling until the two flatbreads are tightly wrapped in the towel. Allow them to cool for at least 5 minutes wrapped in the towel before unwrapping and serving.

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.

3-INGREDIENT GLUTEN-FREE FLATBREAD

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.

GLUTEN-FREE PIZZA CRUST OR FLATBREAD

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.

4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY

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!

GLUTEN FREE FLATBREAD

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.

GLUTEN FREE FLATBREAD

Steps:

• Combine flours very well in med. size bowl. Make a well in the centre.
• Drop egg into well.
• Add milk to well. Use less than full amount until you are sure how much you need.
• Mix very well until there are no lumps of flour. Add liquid as needed -- either milk or a combination of milk and water -- until you have a pancake batter consistency. It should be runny. I'm sorry that I don't have a better idea of how much liquid I use, but if you have ever made pancakes, just aim for pancake batter consistency.
• Pour desired amount (again, think of pancakes) into a hot, oiled, cast iron pan and turn to med. high heat.
• Cook about 3 min or until it looks like it's starting to set at the edges (time depends on thickness).
• Flip and cook on second side about 30 seconds to one minute.
• Remove and repeat. Makes about 3-4 flatbreads.
• (The bean flour makes the flatbread more flexible and easier to use as a wrap. So does the egg).
• (The milk makes the flatbreads brown nicer, but water can be subbed with decent results).