While watching the Paula Deen Show, I saw her grilling some flatbread, made from a homemade dough. I just had to create a gluten free flatbread recipe and give it a go, myself! My Facebook survey resulted in majority people wanting a yeast-free gluten free recipe and preferred baked (soft), rather than grilled (crispy). So, that is exactly what I created! I was so excited how beautiful it looked, but it tasted just as good! The bread varies in height between 1″ to 1 1/2″. You can use this gluten free flatbread for sandwiches and it makes a great replacement for sourdough bread at the dinner table. You can dip it in olive oil and balsamic. I made sandwiches for dinner with chicken breasts, grilled onion and bell pepper (hubby had cheese, too) and created a balsamic dressing to coat the inside of the bread. I wanted to add avocado, but it would have been just too high for me. It was delish! – my new fave! Enjoy!
It's really hard to tell that this gluten free flatbread does not contain yeast. Great texture and very flavorful!
- 1/2 cup tapioca flour
- 1/2 cup potato starch (not potato flour)
- 3 1/2 Tablespoons sorghum flour
- 2 Tablespoons amaranth flour
- 2 Tablespoons white rice flour
- 2 Tablespoons brown rice flour
- 1 teaspoons baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon xanthan gum (use corn-free xanthan gum, if needed; or 1.5 x's guar gum)
- 1/2 teaspoon guar gum
- 2 eggs, (or 3 egg whites) (or a gluten free egg substitute) (I used 2 whole eggs)
- 1/2 cup non-fat Greek yogurt (FAGE brand is the best); or dairy-free alternative (So Delicous brand.)
- 2 Tablespoons filtered water
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon agave nectar/syrup
- 2 teaspoons apple cider vinegar
- Italian seasoning for top (optional)
- 2 Tablespoons extra virgin olive oil
- 4 teaspoons balsamic vinegar
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground thyme
- sea salt and freshly ground black pepper
- 1 garlic clove, minced or 1/4 teaspoon garlic powder
- Preheat oven to 375°F.
- Line the bottom of an 8 x 8" baking pan with parchment paper and spray lightly with olive oil cooking spray.
- In a large bowl, whisk together flours, starches, baking powder, baking soda, salt, xanthan gum and guar gum. If using a plastic bowl, add the starches last, as it tends to want to stick to the bottom of the bowl.
- In the bowl of your mixer, beat eggs on low (#2 on a KitchenAid mixer) until blended; add in agave, oil, Greek yogurt, water and vinegar; add dry ingredients and blend on low-medium (#4 on a KitchenAid mixer) until dry ingredients are moistened; then beat on high (#10 on a KitchenAid mixer) for 1 minute.
- Add the dough to the prepared pan. With a wet spatula spread the dough evenly shaping corners and sides. If using, add Italian seasoning sparingly and press into dough lightly.
- Place pan in the oven and bake for 20 minutes, lay a sheet of foil over the top to prevent over browning;, and cook for an additional 5-10 minutes or until center has risen.
- Remove bread from oven and immediately flop the bread onto a cooling rack. Remove and discard parchment paper. Allow the bread to completely cool before slicing.
- Slice in desired sizes, (and slice in half to make 2 slices for sandwiches). May be served warm or at room temperature - warm is best for hot sandwiches. Slice a piece of bread length-wise, and add the delicious sauce below.
- If making the sauce ahead of time, whisk together all ingredients and allow to rest for about 1 hour or more at room temperature (olive oil hardens in the refrigerator.) Baste on the inside of the bread. Add your favorite fixings in the Tips section below.
Best served fresh from the oven. The dough is pretty sturdy, therefore, you can roll it out thin and grill it, or whatever you'd like to create. You can even make individual rounds. Sandwich Suggestions:
Green leafy lettuce, torn into pieces (There's nothing worse than biting into a sandwich and pulling out a huge piece of lettuce! How embarrassing!);
Chicken breasts, about 1/2" thick; grilled or fried with red onion, sliced thinly (and, if preferred, sauteéd lightly in extra virgin olive oil).
Artichoke hearts, bell pepper (your color of choice) and onion, sliced thinly and sauteéd in olive oil with or without tomatoes.
Ripe avocado - slices or mashed with Parmesan and romano cheese grated cheese or fresh mozarella slices.
Sliced cheese such as Monterey Jack, cheddar, etc. on one side of the bread, microwaved on low for a few seconds until slightly melted.
The list endless! You can even add pizza toppings. And you can grill the inside of the bread by frying it in butter, etc.