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.
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.