Gluten-Free Flatbread Recipe
This recipe is based on the original recipe here with minor adaptations. This bread is best at room temperature, but during warmer months or if you use wet mix-ins, keep in the refrigerator to avoid mold. I almost always have a piece of this bread warm from the oven with vegan butter spread on top of it - I can’t think of a better savory treat!
Servings: 6
Ingredients
- ½ cup sorghum flour
- ½ cup millet flour
- ½ cup potato starch (this is different from potato flour)
- ½ cup tapioca starch
- 2 Tbsp yeast
- 4 Tbsp powdered coconut milk
- 1 tsp salt (less if using a spice mix which includes salt or a salty mix-in like olives)
- 4 tsp xanthan gum
- 1½ cups warm water
- 3 tsp honey (try agave to make this vegan)
- 2 tsp olive oil
- 2 tsp apple cider vinegar
- 1-2 Tbsp dried spice mix of your choice and/or up to ¼ cup of wet mix-ins like olives or chopped fresh herbs
Instructions
- Preheat oven to 400°F.
- Mix dry ingredients (sorghum flour through xanthan gum) in a bowl. Once dry ingredients are well mixed, add your mix-ins and ensure they are thoroughly distributed.
- In a 2 cup measuring cup, add water, honey, olive oil, and vinegar. I suggest measuring 1 tsp olive oil, then 2 tsp honey, 1 tsp olive oil, 1 tsp honey and then the vinegar. The oil helps to keep the honey from sticking to the measuring spoon and the vinegar will pick up anything that does manage to stick. Using a fork, stir the ingredients in the measuring cup until the honey is combined.
- Add wet to dry and use your fork to mix until combined, this will be a thick, sticky dough and will look a little shaggy.
- Refill your measuring cup with water and place a rubber/silicone spatula in the measuring cup.
- Line a 10x15” baking sheet with parchment paper. Divide your dough in half and drop half onto the baking sheet. Using the rubber spatula, spread your dough so it is in an even layer and reaches all edges of the baking sheet. If your spatula starts to stick, drop it back in the measuring cup. Place in the oven and bake for 13 minutes or until the top is a light golden brown.
- Repeat the last step with the second half of the dough (if you have two 10x15" baking sheets and enough room in the oven to put them on the same rack, you can bake these at the same time).
- When you remove the bread from the oven, leave it on the parchment paper, but take it off the baking sheet and let it cool on a baking rack. You want to allow any moisture trapped on the bottom of the bread to evaporate out. The bread should come off the parchment paper without a problem if it is properly cooked. If cutting the bread, return to the baking sheet and cut the bread into slices, I use a pizza cutter to easily make my cuts.
Notes
Here are just a few of the variations I have used to flavor this bread: thinly sliced olives to make an olive bread (one of the things I really miss being unable to eat wheat/gluten), adding Italian seasoning and using it for pizza crust, adding chopped fresh herbs in any combination, a few very thinly sliced scallions to make onion bread, and so much more. Your creativity is the limit - and if you are not sure where to start, just toss in a tablespoon or two of your favorite spice mix.