Easy Peasy Gluten Free Flatbread Recipes

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.

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!

EASY GLUTEN-FREE BUCKWHEAT FLATBREAD

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.

EASY FLATBREAD

Steps:

• Heat the grill to medium and dust a baking sheet with a little flour. Mix the flour and cumin seeds in a bowl, then season. Stir in the yogurt and 100ml water, then mix well to form a soft dough.
• Divide the dough into 8 equal pieces, then shape into circles or ovals about ½cm thick. Dust lightly with a little flour. Grill on the baking sheet for 3-5 mins on each side until golden and puffed. Serve warm.