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.
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 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
GLUTEN FREE FLATBREAD
This is a chewy noodle-like bread that is similar to pan fried green onion pancakes, except without the salt and green onions! I use it to make quesadilla-like sandwiches with salsa and cheese. Best fresh. They cook up like pancakes, but are chewier. Very yummy, even my wheat-eating hubby likes them!
Provided by paulamonster
Categories Breads
Time 15m
Yield 3 6, 3 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 221.7, Fat 16.6, SaturatedFat 3, Cholesterol 74.3, Sodium 41.1, Carbohydrate 14.5, Fiber 0.8, Sugar 0.5, Protein 4.2
GLUTEN-FREE PIZZA CRUST OR FLATBREAD
This recipe is for a crust that can be used for pizza or flatbreads. After 2 years of being GF, this is the best pizza crust/flatbread recipe I have. It is based on trial and error in an effort to improve other recipes. My kids say this is better than our homemade wheat flour crusts.
Provided by Allen Seidman
Categories Bread Pizza Dough and Crust Recipes
Time 1h
Yield 1
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1631.5 calories, Carbohydrate 276.9 g, Fat 51.5 g, Fiber 38.4 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 1305.6 mg, Sugar 11.4 g
SOFT GLUTEN FREE NAAN BREAD (INDIAN FLATBREAD)
A soft, easy to roll gluten free naan that you have to try to appreciate. Made dairy-free or not, these are the talk of the gluten-free community!
Provided by glutenfreerecipebox
Categories Yeast Breads
Time 35m
Yield 7 naan bread, 7 serving(s)
Number Of Ingredients 14
Steps:
- If using milk, whether cow's or rice milk, with vinegar, mix and set aside for 15 minutes until thick. If it does not reach the consistency of butter milk, use less than 1/2 cup.
- Add warm water to a medium sized bowl; add sugar or honey; stir to dissolve; add yeast; stir; and set aside until frothy, about 5 minutes. If it does not bubble start over with fresh yeast.
- In a large bowl, add remaining dry ingredients; whisk thoroughly.
- Add buttermilk, beaten eggs, to yeast mixture; whisk well.
- Add dry ingredients to wet ingredients; using a rubber spatula, stir until it reaches a soft dough the consistency of creamy mashed potatoes; allow to rest for 20 minutes.
- Scatter 2 tablespoons potato starch to a clean, flat surface; scoop 1/3 cup at a time of dough; add to floured surface; knead with dusted hands; shape into a disk as wide as your spatula.
- Using a wide, thin spatula, transfer to preheated cast iron skillet.
- Using the back of your fingers or a pastry roller dusted with starch, immediately flatten and distribute dough in pan working from the center, moving outwards.
- Fry on each side for approximately 2 1/2 minutes; coat tops of fully cooked naan with salted butter.
- Repeat with remaining dough adding additional potato starch as needed for kneading.
- Serve warm and store uncooked dough covered in the refrigerator for up to 3 days.
Nutrition Facts : Calories 289.3, Fat 10.1, SaturatedFat 1.7, Cholesterol 53.8, Sodium 557.8, Carbohydrate 43.8, Fiber 2.1, Sugar 3.8, Protein 5.7
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