The Best Gluten Free Flatbreads

This recipe makes the softest and most delicious gluten free flatbreads! The flatbreads of your gluten free dreams! The recipe is easy to follow and is relatively quick for a yeasted bread. The flatbreads go so well with stews and curries or just alongside a dip!

Ingredients

2tsp Granulated sugar
100ml Warm milk
100ml Warm water
1.5tsp Yeast
150g Gluten free all-purpose flour
20g Buckwheat flour
30g Soya flour
1⁄4tsp Xanthan gum
Pinch of salt
1tsp Psyllium husk powder
2tbsp Cold water

Superfoodies 100% Pure High Grade Ground Psyllium Husk Powder 250G

Method

In a mug, mix together the warm water, milk, sugar, and yeast. Allow to sit for 10 minutes to ensure that your yeast is alive.
In another mug or small bowl mix together the cold water and psyllium husk. This will quickly turn into a sort of gel.
In a mixing bowl mix together all of the rest of the ingredients.
If your yeasty mixture has foamed up, then your yeast is alive and you can add it to the mixing bowl. Ensure that all of the flour is hydrated by the yeasty mixture.
Add your psyllium husk gel to the bowl and mix using a dough hook on an electric of stand mixer.
Cover your bowl with clingfilm and allow to prove at room temperature for 30 minutes to 1 hour.
Once the dough has doubled in size, tip it out of the bowl and divide into 6 balls. Liberally flour your work surface and roll out the dough into oblong shapes. The dough is quite sticky so you may need to flour the dough in between rolling.
Place a pan over medium-high heat and lightly grease. Cook your breads in the pan one by one. Once the bread begins to bubble on one side flip it over and cook on the other side until it has a good amount of browning.
Once the breads are cooked you could brush them with some olive oil or garlic butter. Wrap in a clean teatowel to keep them from drying out.
Serve warm on the side of a stew or curry, or alongside dips.

About This Recipe

This gluten free flatbread recipe makes 6-8 delicious, soft, and chewy flatbreads that go perfectly with a stew or a curry. You could also use them to make gyros or to do a quick flatbread pizza for lunch. As breads go these are probably one of the easiest ones to make! They are quick to prove, and the cook time is so little making them the perfect bread for a weeknight meal.

Though you may not have psyllium husk powder in your cupboard already, it is an ingredient I highly recommend buying if you are a gluten free cook/baker! It is by far the best ingredient I have found to replicate the elasticity of gluten in bread! Xanthan gum of course still has a place in my cupboard, and I use it very regularly. However, if you want to begin making more bread or already make bread regularly, psyllium husk powder is essential, and it gives these gluten free flatbreads the most lovely texture!

If you are a beginner bread baker then this recipe is perfect for you! it is a really nice place to start with bread making, and you will be so proud of your results!

FAQs

Question: Why does my dough not look like its rising during proving?

This could be due to a couple of different things. Firstly, it could be that your yeast is a bit old and isn’t working very well. Your yeast could have bubbled up in the mug when you bloomed it but still fail to rise your dough if it is alive but old. It could also be due to the temperature in your home. If your home is too cold, then the dough wont rise. If this is the case, then you could put your dough in your boiler cupboard of in the oven turned off with a dish of hot water at the bottom.

Question: How do I stop my bread from burning?

If your breads are burning, then your probably have your pan on too high of a heat. I recommend medium-high, but all cookers are different, my medium-high might be your medium. Its just about trial and error and finding the sweet spot.

If you have any more questions feel free to email me them at loveglutenfree.kitchen@outlook.com

Love Gluten Free

Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.

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