Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Gluten Free Flat Bread?
0

8 posts in this topic

Does anybody have a gluten free flatbread recipe?

Or, has anyone managed to duplicate Biaggi's gluten free bread?

0

Share this post


Link to post
Share on other sites


Ads by Google:

Does anybody have a gluten free flatbread recipe?

Or, has anyone managed to duplicate Biaggi's gluten free bread?

Best flatbread recipe i have tried:

The key to a great result is you must spread it all the way over the pan. This recipe does not need to rise

Gobsmacked rollup bread

Ingredients

1 cup fine brown rice flour

1/2 cup tapioca starch

2 Tablespoons sugar

2 teaspoons xanthan gum

1 Tablespoon instant yeast

1/2 teaspoon salt

3/4 c. water

1 teaspoon cider vinegar

2 Tablespoons EVOO (Extra Virgin Olive Oil)

2 eggs

2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Directions

Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).

In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

Slowly add dry ingredients to well blended wet ingredients.

Beat on medium/medium high speed for 4 minutes.

Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).

Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)

Using a fork, tap indentations across the entire dough.

Preheat oven to 425F.

Bake for 11-15 minutes or until the top is slightly browned.

It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.

Cut into large pieces to use as a folded sandwich bread

NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Do not refrigerate!

0

Share this post


Link to post
Share on other sites

Best flatbread recipe i have tried:

The key to a great result is you must spread it all the way over the pan. This recipe does not need to rise

Gobsmacked rollup bread

Ingredients

1 cup fine brown rice flour

1/2 cup tapioca starch

2 Tablespoons sugar

2 teaspoons xanthan gum

1 Tablespoon instant yeast

1/2 teaspoon salt

3/4 c. water

1 teaspoon cider vinegar

2 Tablespoons EVOO (Extra Virgin Olive Oil)

2 eggs

2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Directions

Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).

In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

Slowly add dry ingredients to well blended wet ingredients.

Beat on medium/medium high speed for 4 minutes.

Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).

Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)

Using a fork, tap indentations across the entire dough.

Preheat oven to 425F.

Bake for 11-15 minutes or until the top is slightly browned.

It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.

Cut into large pieces to use as a folded sandwich bread

NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Do not refrigerate!

I have used this same recipe except sorghum flour instead of brown rice flour. It's very good and pretty easy. The key is to spread it really thin.

0

Share this post


Link to post
Share on other sites

Thanks! Sounds very good. Now, I have an excuse to go get a heavy mixer (I only have a hand-held mixer).

0

Share this post


Link to post
Share on other sites

Thanks! Sounds very good. Now, I have an excuse to go get a heavy mixer (I only have a hand-held mixer).

My KitchenAide Stand Mixer is my best friend!

0

Share this post


Link to post
Share on other sites




My KitchenAide Stand Mixer is my best friend!

Amen to that! Don't know what I'd do without mine.

0

Share this post


Link to post
Share on other sites

I was told by the waitress at Biaggi's that the gluten free bread they serve (flatbread) is made by Venice Bakery and you can order from them online. venicebakery.com And in case you are wondering, the gluten free pasta they serve is made by Tinyada (which I have found in most grocery stores).

0

Share this post


Link to post
Share on other sites

Does anybody have a gluten free flatbread recipe?

Or, has anyone managed to duplicate Biaggi's gluten free bread?

This is the one I use. I use 1/4 cup each of four of my favorite gluten-free flours instead of quinoa, which I don't like. I sprinkle with chives and other chopped up herbs from my garden. In the winter time I use dried herbs.

 

 

Gluten-Free Flatbread

by Emilia on May 11, 2008

 

I decided to make some flatbread for this months Go Ahead Honey its Gluten Free event hosted by Naomi at Straight Into Bed Cakefree and Dried. The theme is breakfast food this month and since I eat this bread almost every morning I decided to make a post about it.

Psyllium husk is also great for people who are starting out a gluten-free diet since it promotes the healing of the stomach. I eat it mixed with water and also some glutamine if I accidentally happen to eat some gluten and it helps with the pain at least for me.

Gluten free flatbread

- 1 cup (2,4 dl) quinoa flour

-1/2 -1 tsp salt

-1 tbls psyllium husk

-3/4 cup (2 dl) water

Preheat oven to 200 Celsius (400 F).

Mix the salt, psyllium husk and flour together, add the water gradually so that it resembles a thick porridge, wait for a couple of minutes and then spread the batter on to a baking tray lined with baking paper.

Add the water gradually if you want to be on the sure side. It should look somewhat like porridge.

Let it sit for a couple of minutes and then spread it on to a baking tray lined with baking paper. I like to make mine small and round like small pancakes.

Sprinkle some seeds, herbs, salt or olive oil on top if you want to. I sprinkled some poppy seeds this morning.

Bake for approximately 20 minutes, the time depends on the flour you used and also on how thick you have spread it. The thinner it gets, the faster it bakes. When I’m in a hurry I usually spread the batter very thinly and it bakes in 10 minutes.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,703
    • Total Posts
      921,801
  • Topics

  • Posts

    • Hi everyone, I've been reading this forum sporadically and have some questions of my own. I'm in my 40s and was diagnosed with celiac last December by biopsy and blood work after months of tests by my primary and then a gastro. My husband, around the same age as me, was dx'd with stage 4 cancer a month later, so admittedly it's took me longer than I'd have liked to learn about celiac. Now I feel pretty on top of my diet. I mostly make my own food - proteins and veggies, with some certified gluten-free snacks in the mix - and am pretty strict about what I will/won't eat at friend's houses or in restaurants (I prefer to go to dedicated gluten-free kitchens whenever possible). I'm doing okay on the diet, but still getting glutened every so often, usually when I let me guard down outside the home. I also periodically see my primary and a naturopath (who happens to have celiac!), but still, I have many questions if anyone would care to answer:

      -FATIGUE. I'm still so tired, fatigued so much of the time. My doctors blame this on the stress of my husband's diagnosis and my periodic trouble sleeping. But even during weeks where I'm sleeping enough (8-10 hrs a day), eating right, exercising as I can, trying to keep stress at bay, I'm still so bleeping tired. Maybe not when I wake up, but by late afternoon. Often my legs even feel weak/wooden. Has anyone else experienced greater fatigue early on after being diagnosed? This will pass, yes? I know I could cut out the sweets and that could help, but also, being a caregiver is hard and sometimes it's nice to eat your feelings between therapy sessions.  

      -SYMPTOMS CAUSED BY FATIGUE? Sometimes I'll have other "feels like I've been glutened" symptoms if I haven't gotten enough sleep, though I'm trying so hard to sleep at least 8 hours a night these days. Hasn't happened in a while thankfully, but there was a point this summer where my insomnia was bad and my arms were achy and I had some crazy flank/back pain I'd never experienced before. For weeks. Doctor ordered me to sleep sleep sleep, taking Benedryl if needed. I did, and the symptoms went away, but weird, yes? Has this happened to you? I ask because I want to make sure I'm getting all strange pains tested to the full extent if there's a chance it's something other than celiac. I do sometimes still feel that strange side stitch after a CC incident.

      -SKIN PROBLEMS. I have had a smidge of eczema since I was a teen and it - and the dermatitis herpetiformis I've acquired with my dx - are out of control right now. I recognize the connection with stress, but also, has anyone found any great natural remedies for DH to stop the itching? I've tried so many useless ointments and medicated creams, a number of them given to my by a dermo months ago. I see my naturopath this week, but thought I'd ask here too.

      -MOSTLY gluten-free KITCHEN GOOD ENOUGH? My husband is supportive of my diet and mostly eats gluten free meals with me, but we still keep a gluten-y toaster for him and the gluten-y dog food in a corner of the kitchen and he still makes the occasional meal with gluten for himself on his own cookware (ravioli, pizza, mac n cheese, etc). Or sometimes I make eggs/toast and the like for him when he's too sick to move. Otherwise, we're militant about how we cook, which cookware we use, etc. He even has a kitchen nook off our den where he makes sandwiches. But sometimes I wonder if having two separate sponges in our shared-ish main kitchen is enough and I should just banish all gluten whatsoever from the kitchen. I can't be the only one with a mixed kitchen, right? How do you do it if you have a mixed-eating family?

      Thank you so much!  
    • Hang in there!  Count your blessings.  Do something you like to do and relax. I know that is hard to do as a young mother (as I sit here in the kitchen sipping coffee quietly as my teenager is sleeping in after a late football game last night where she marched in 90 degree plus weather in full uniform).   But seriously, take a few minutes to relax!  
    • Meredith, this is very true. A colonoscopy is for diagnosis of the lower intestine, endoscopy for the upper intestine.  How did your doctor interpret the tests? I suggest you read the link Cycling Lady gave you because it contains a lot of good information. 
    • Sorry, but this product (supplement) is not even certified gluten free.   Seems odd that a product geared to Non-Celiac Gluten Intolerance would not take the extra step of getting certified.   I guess I am a Nervous Nellie, especially after the reports that several probiotics were contaminated with gluten.   https://celiac.org/blog/2015/06/probiotics-your-friend-or-foe/
    • Thank you for posting that. I've had a lot of that bloodwork done and everything is normal. At the peak of this belly bug I had blood work done and my white count was fine. I think it's just my health anxiety scaring me into thinking this is something scarier (to me) than celiac. Maybe the anxiety will subside once I go gluten-free. The anxiety is brutal.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,705
    • Most Online
      3,093

    Newest Member
    imissdonuts
    Joined