March 28, 2009

Gluten-Free Flatbreads

We eat a lot of flatbread. They are perfect for dips and we take them backpacking instead of the ubiquitous tortilla, which are too fragile for the rigors of the pack. Flatbread is also incredibly easy to make, and as this recipe shows, can be done as a gluten-free option.

We recently made a batch of these to go with our Muhammara dip. See the recipe and flatbread picture here. I like to make them on a charcoal grill, which gives them that smokey, rustic taste. You can certainly cook on a hot griddle inside, but I think you will agree that the grill is the way to go. Some will tend to puff up like pita Bread as they cook.

If you have made gluten-free Bread before, you will likely have all these ingredients already on hand. I've also replaced the tapioca flour with oat flour before and achieved good results.

Gluten-Free Flatbread

Makes 10-12 flatbreads


2½ t yeast
½ c warm water
1 t sugar
1½ c brown rice flour
½ c tapioca flour
1 c sorgham flour
2 t xantham gum
1¼ t salt
1 c lukewarm water
1 egg or flax seed "egg"


1. Dissolve the yeast in the ½ cup of warm water. Add the sugar. Allow this to sit for 5-10 minutes until foamy.

2. Combine flours, xantham gum, and salt in the bowl of your mixer. Pour in the yeast mixture and the egg. Mix on medium speed using the paddle attachment.

3. Slowly add ½ - 1 cup of lukewarm water. Add enough water to get a soft and tacky dough. It shouldn't be liquid. Mix for 2 minutes on medium speed.

4. Spray a large bowl with oil. Turn out the dough into this bowl, cover with a wet towel, and let sit in a warm spot for about an hour.

5. Start your coals.

6. Pinch off 10-12 pieces and roll into a ball. On a floured surface, flatten ball into a ¼-inch disc, using your hands or a rolling pin. These will be sticky and fragile, so be careful when stacking them up.

7. Cook on the hot grill for about a minute on each side until brown and toasted.

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