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.
3-INGREDIENT FLAKY FLATBREAD
Just three ingredients get you more flaky layers than you can count.
Provided by Molly Baz
Categories 3-Ingredient Recipes Bread Flat Bread
Yield Makes 6 pieces
Number Of Ingredients 5
Steps:
- Whisk flour, salt, and baking powder in a large bowl. Make a well in the center and slowly add 2/3 cup water, mixing with your hands or a wooden spoon, until a shaggy dough forms. Knead dough in bowl until smooth and elastic, about 4 minutes. Transfer dough to a clean work surface. Wipe out bowl and grease lightly with oil. Return dough to bowl, cover with a kitchen towel, and let rest 30 minutes.
- Turn out dough onto a clean work surface. Using a bench scraper or large knife, cut into 6 equal pieces. Shape into balls, cover, and let rest 15 minutes more.
- Grease a large cookie sheet or the underside of a rimmed baking sheet with 1 Tbsp. butter. Line another rimmed baking sheet with parchment.
- Place 1 piece of dough on prepared cookie sheet. Pat down to a flat oval with your fingertips, then smear 2 Tbsp. butter over dough. Press and slide dough outward with your fingertips, stretching to a very thin oval, about 12x10".
- Starting at 1 long end, roll dough over itself to create a long tube about 1" wide; flatten slightly. Starting at 1 short end, roll into a coil like a jelly roll. Transfer to parchment-lined sheet; cover with a kitchen towel. Repeat with remaining dough. Freeze, covered, 15 minutes.
- Working one at a time, turn coil on its side and flatten to a disc with your palm. Using a rolling pin, roll into a rough oval about 8x4". Transfer to freezer. Repeat with remaining coils and freeze until ready to use.
- Heat 1 Tbsp. butter in a griddle or large nonstick skillet over medium-high. Add 2 pieces of dough, reduce heat to medium, and cook flatbread until bottom is golden brown with large bubbles forming underneath, about 3 minutes. Flip and continue to cook until second side is golden brown, about 1 minute more. Repeat with remaining dough, adding 1 Tbsp. butter before each batch.
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
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
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
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