(FROM THE PANTRY) Our Easy Flatbread Recipe

Gluten and Dairy-free Flatbread 

A TRIED AND TRUE

We want to start sharing recipes that we make repeatedly, recipes that allow us to make food quickly during the week when we’re short on cooking-time.  If you check out our Our Pantry section up above, you’ll find a nice comprehensive list of many of our food staples. Today, I’m sharing a flatbread recipe that we invented one night while we were just scrummaging through the shelves inside our cabinets.  Remember, we don’t cook every night, and like I’ve mentioned in the past, a large part of our diet is sustained by smoothies/smoothie bowls, avocado & egg toasts, and sometimes oatmeal.  Admittedly, on top of all of these shortcuts, we found even better shortcuts that stay true to our diet, and fulfill us in the most comforting ways, so when it is time to really sit down on the weekend and make a thoughtful meal together, we are all about it.

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This is our delicious flatbread, topped with arugula, basil, romano and Mexican Cheese.  

Gluten Free Flour: Depending on the brand, bags of all-purpose gluten-free baking flours range in their ingredients. The one I used today was made up of a couple different rice flours, and sorghum flour, which is golden African cereal grain, and all of which are pretty mild in flavor. These flours are often used when calling for an everyday, all-purpose flour, because they are pretty mild in flavor, especially rice flour; however, there are definitely a variety of flours you can use instead. I’ve tried this recipe with chickpea flour, which has a distinct taste and I’ve found that it makes a good replacement. Let me know if you find another good swap out!

Making it Vegan: This recipe uses egg white in the base. Gluten is a protein, and so when you’re trying to make bread, a food that’s based entirely on it’s gluten structure, without the gluten, it makes sense to try and replace the missing gluten with another version of protein. The protein is essential to bread because it traps little pockets of air inside the flour, causing it to rise slightly, ever so slightly. Eggs were my first idea. Eggs not only act as a binder, but that protein is a great natural leavener. But if you don’t eat eggs, you can achieve basically the same result by replacing the egg whites with the water from a can of chickpeas! This stuff, better known as aquafaba, is quite magical, and it’s used often to replace the eggs in traditional desserts like meringue and sponge cakes. I’m using it again here, but merely for the protein. This liquid is packed with the stuff. 

Here’s How We Make It:

Makes 1 Crust. Takes 20 minutes

  • 1 cup gluten free all purpose baking flour, or chickpea flour 
  • 1/4 cup ground flax seeds (for some added fiber)
  • 1/4 tsp sea salt
  • 1 tsp garlic powder
  • 1 Tbsp olive oil
  • 2 egg whites, or a mixture of 3 tbsp aquafaba (water from a can of chickpeas) + 1 tsp baking powder + 1 Tbsp olive oil
  • 1/3- to 1/2 cup warm water
  • olive oil, for drizzling

Preheat your oven to 475 degrees F., and line a baking sheet with parchment paper. 

In a large mixing bowl, combine the flour, flaxseed (if using), salt, and garlic powder together, add the olive oil and egg whites and mix until it looks like clumpy, wet sand.

Add the warm water slowly, just until you can shape the dough into a ball.  You may not need all of the water.  

Using a rolling pin, roll out the dough to 1/8 inch thickness between two sheets of wax paper or parchment so it doesn’t stick. Drizzle oil over the baking sheet to make sure nothing sticks.

 

 

Transfer the dough to the oiled baking sheet and Bake for 8-12 minutes (depending on your oven), or until the edges crisp up, the dough is crunchy, browned, and puffed just slightly

Remove from the oven, turn the oven to broil, top the flatbread with your favorite toppings, and place under the broiler for a few minutes to warm the toppings and melt the cheese. Slice and Serve!

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ALSO:

Current Reading:

Apparently, People Who Wear Crazy Socks Are Smart, Successful, and Revolutionary– by Christine Schoenwald – THANK GOD I fall into this category! Are there studies done on people who wear crazy AND mismatched socks at the same time? I’d like to see that study done.  

 

Easy, Gluten-free Flatbread
BigOven - Save recipe or add to grocery list
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A pantry essential: Our gluten-free flatbread that only takes 20 minutes to throw together, so it's perfect as a mid-week meal.
Servings Prep Time
1 crust 5 minutes
Cook Time
8-12 minutes
Servings Prep Time
1 crust 5 minutes
Cook Time
8-12 minutes
Easy, Gluten-free Flatbread
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A pantry essential: Our gluten-free flatbread that only takes 20 minutes to throw together, so it's perfect as a mid-week meal.
Servings Prep Time
1 crust 5 minutes
Cook Time
8-12 minutes
Servings Prep Time
1 crust 5 minutes
Cook Time
8-12 minutes
Ingredients
Servings: crust
Instructions
  1. Preheat your oven to Bake at 475 degrees F. and line a baking sheet with parchment paper and oil it.
  2. In a large mixing bowl, combine the flour, flaxseed (if using), salt, and garlic powder together, add the olive oil and egg whites and mix until it looks like clumpy, wet sand.
  3. Add the warm water slowly, just until you can shape the dough into a ball. You may not need all of the water.
  4. Using a rolling pin, roll out the dough to 1/8 inch thickness between two sheets of wax paper or parchment so it doesn't stick. You can roll it into a rectangle or circle.
  5. Transfer the dough to the oiled, lined baking sheet and bake for until the edges crisp up about 8-12 minutes (depending on your oven), and the dough is crunchy, browned, and puffed just slightly.
  6. Remove from the oven, turn the oven to broil, top the flatbread with your favorite toppings, and place under the broiler for a few minutes to warm the toppings and melt the cheese. Slice and Serve!
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2 thoughts on “(FROM THE PANTRY) Our Easy Flatbread Recipe

  1. This looks really good! 😀
    Do you know if I can replace the “All Purpose Gluten Free Baking Flour” with Chickpea Flour? They don’t sell the All Purpose Flour where I live :/
    Greetings from Norway!

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