Flatbread

One thing that is really hard when going gluten free is the baking aspect and alternative flours. I really struggled at first to find the right kinds of recipes that would mimic those traditional bread products. There are always a lot of mistakes when going gluten free, but they end up working out in the long run. 

This flat bread recipe is really tasty and easy. It's also great for pizza, toast and french toast. Jen at gluten free handbook worked really hard to get the right recipe to produce that exact taste you're use to. I also included a traditional flat bread recipe.

Gluten Free Flat Bread
1/2 cup Potato Flour
1/2 cup Tapioca Starch
1 cup Coconut Creamer or Full Fat Coconut Milk
1 egg
1/4 tsp salt

Preheat oven to 350 degrees.
Combine all ingredients in bowl and mix together.
Once it starts to form a thick dough, spread out on baking sheet lined with parchment paper.
You may need to wet your hands or add a little water to the dough for easier spreading.
Sprinkle with sea salt and any other desired seasonings.
Bake for 30-40 minutes until golden brown.

I like to brush with a layer of olive oil when it’s finished baking. Enjoy!




This next recipe is a traditional flatbread recipe. Try adding some thyme and a drizzle of honey, cracked pepper and some course salt, it's delicious. 


Traditional Flat Bread
2 teaspoons instant yeast
1 teaspoon granulated sugar
2/3 cup warm water
1/2 cup warm milk
1 tablespoon extra-virgin olive oil
1 teaspoon salt
3 cups bread flour, more or less 

In a large bowl (or bowl of an electric stand mixer fitted with the dough hook), mix the yeast, sugar water, milk, oil, salt and one cup of the flour until well combined.
Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch (see the note). Knead the dough for 4-5 minutes until it is soft and smooth.
Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour or so.
Divide the dough into six or eight equal pieces. Cover with a cloth or plastic wrap and let the dough pieces rest for 10-15 minutes (this helps relax the gluten so they are easier to roll out).
Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7-8 inches in diameter.
Heat a griddle or skillet to medium heat (I preheat my electric griddle to 300 degrees). When the griddle/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with a pair of tongs and cook on the second side until it is golden and spotty. If the skillet isn't hot enough, the bread can turn out dry (and won't bend easily) from being overcooked so look for the right amount of heat that will cook the flatbread in 2-3 minutes max per side.
Transfer the flatbread to a plate or work surface and cover with a clean kitchen towel. Repeat with the remaining dough (I can fit two pieces of flatbread on my electric griddle so I roll out two at a time), stacking each warm flatbread on top of the others and covering with the towel.
The flatbread can be made, cooked, cooled and frozen with great results. It is best served the day it is made but can be reheated gently the day after, if needed.