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
GLUTEN-FREE GREEK QUICK BREAD
This gluten-free quickbread has all the flavours of the Mediterranean! Partner with your favourite Greek dish, or have a slice as a savoury snack.
Provided by Club House
Categories Bread, Rolls, and Muffins,Vegetarian,
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C). Lightly grease a 9x5-inch (23x13 cm) loaf pan.
- Whisk together potato starch, rice flour, xanthan gum, baking powder, 3 tbsp (45 mL) Greek seasoning, and salt. In separate bowl, whisk together milk and egg. Add wet ingredients to dry ingredients and mix until almost combined. Stir in butter, then olives and feta.
- Scrape batter into prepared pan and sprinkle with remaining 1 tbsp (15 mL) Greek seasoning.
- Bake 50 minutes, or until a toothpick inserted in the centre comes out clean.
- Serve warm or at room temperature. To warm bread, microwave for 15-30 seconds.
Nutrition Facts : Calories 280 Calories
GLUTEN FREE PITA BREAD
Make these soft, fluffy gluten free pita breads quickly and easily-all without any yeast. They don't need to rise, and bake in just minutes in the oven!
Provided by Nicole Hunn
Categories Bread
Number Of Ingredients 9
Steps:
- Preheat your oven to 400°F. If you have a pizza stone, place it in the oven while the oven preheats. If not, use an overturned rimmed baking sheet
- In the bowl of your stand mixer fitted with the paddle attachment (or the bowl of your food processor fitted with the steel blade), place the flour, xanthan gum, Expandex, baking powder and salt. Mix (or pulse) to combine.
- To the dry ingredients, add the oil and then the eggs and milk and beat (or process) the dough until it is very well-combined and parts begin to pull away from the sides of the bowl (about 2 minutes). The dough should be thick and tacky to the touch.
- Turn the dough out onto a very lightly floured surface, and sprinkle it very lightly with more flour. Using a bench scraper or sharp knife, divide the dough into 8 equal parts.
- Roll each into a ball by rotating it in a circular motion on a very lightly floured flat surface. Pat each ball into a disk and then, using a rolling pin and flouring the round very lightly to prevent sticking, roll it out into a round a bit less than 1/4-inch thick.
- Place the disks about 1-inch apart on a piece of unbleached parchment paper. Place the disks on the parchment in the oven (on top of the baking stone or overturned baking sheet) and allow to bake for 2 minutes.
- Working quickly, open the oven and invert the pitas. Allow them to bake for 1 minute and then reinvert and bake until puffed and very pale golden on top (another minute).
- Remove the pitas from the oven, and allow to cool for about 3 minutes, or until they can be handled. Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half. Serve warm or at room temperature.
EASY FLATBREAD
A gluten-free bread recipe, ideal as a lunchtime snack with some dips
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Snack, Supper
Time 20m
Yield Makes 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 200 calories, Fat 2 grams fat, Carbohydrate 47 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.08 milligram of sodium
GLUTEN-FREE SUNDRIED TOMATO BREAD
A quick, gluten-free bread recipe - no need for yeast, ready in under an hour
Provided by Good Food team
Categories Afternoon tea, Lunch, Side dish, Snack
Time 1h15m
Yield Makes 1 loaf
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.
- Grease a 900g loaf tin and pour in the mixture. Sprinkle the remaining Parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.
Nutrition Facts : Calories 74 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.7 milligram of sodium
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