Gluten free Flatbread

[flyingswede]

My wife has an interesting experience when it comes to flour and gluten free. She can eat wheat flour from Finland, but not all purpose flour or bread flour from here in the US. So, she is not gluten intolerant, she just can't eat flour produced in the US. Before we figured this out, she broke out in rashes and had abdominal and stomach pain. Anyway, she started baking gluten free since she can't always get somebody to send flour from Finland. She makes a really good gluten free flatbread.

Gluten free flatbread recipe This recipe makes 13 flatbread 2 cups white rice flour

1/2 cup coconut

3 tsp baking powder

3 tsp xantham gum

1/4 tsp salt

1 3/4 cups warm water

2 tsp olive oil

For pasting the flatbread you will need 25 grams (about 2 tbsp.) of softened butter. 1/4 cup olive oil.

Mix all dry ingredients together and then slowly start by adding the warm water, a little at a time bringing the dough together until all the dry flour is well incorporated. Add 1 tsp of olive oil and knead it in. Add another teaspoon and knead it in. Let rest for 1 hour! Divide the dough into 13 equal balls. Take one ball and roll it out, then cook on tawa (or frying pan). Paste both sides with the oil and butter mixture. Cook for about 3 to 4 minutes, or longer if you prefer them more crispy. Continue until done. Enjoy fresh or store in freezer in a zip lock.

 

[trents]

Somebody else recently posted the same thing about being able to eat bread without celiac issues while visiting another country (and I think it was Finland). This needs some investigation IMO. But also keep in mind that it may not hold true for all celiacs.

[Scott Adams]

Thank you for the recipe and welcome to the forum!

Does your wife have celiac disease? If so, she should not be eating any wheat, even wheat flour from Finland, as it still contains gliadin, the harmful component of wheat for those with CD. 

[flyingswede]

23 hours ago, trents said:

Somebody else recently posted the same thing about being able to eat bread without celiac issues while visiting another country (and I think it was Finland). This needs some investigation IMO. But also keep in mind that it may not hold true for all celiacs.

Absolutely. I think if you are celiac, staying away from all wheat is a must. Now, if you are gluten sensitive, it is possible that you may be able to tolerate wheat flour from Finland and certain other countries. My first recommendation is to do a proper test to see if you suffer from celiac disease. That's very important. I also think that some people assume that they suffer from celiac, if they have not done the proper testing,when they insead are gluten sensitive. I'm in no way an expert on this subject, I'm just aware of that there are a lot of different issues as to how we tolerate food.  The body is indeed full of hidden mysteries

[Scott Adams]

Out of curiosity, do you know why Finland's flour would be different? Do they, for example, use a sourdough-type fermentation process on it, or use einkorn, a more ancient wheat variety? If so, that could explain why it might contain less gluten. If not, I don't see why it would work for either celiacs or those with gluten sensitivity. There are codex wheat starch flours available in Europe that would be suitable for those with gluten sensitivity, and the gluten has been removed to below 20ppm.

[Whitepaw]

I see coconut listed. Is that flour or actual coconut?