Gluten free flatbread recipe easy - Gluten free bread recipe

Author: Leticia Lewis  

These gluten free pita make the perfect sandwich thins or flatbread for your pizza. A delicious easy gluten free flatbread pizza crust recipe.

Gluten Free Flatbread

Gluten Free Flatbread
A delicious easy gluten free flatbread pizza crust recipe. This recipe is not only gluten free, but egg-free and dairy-free.
Provided by: Sandi Gaertner
Total time: 206 minutes
Cook time: 16 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 7
  • 2 cups gluten free flour blend (*see note)
  • 1 teaspoon sugar
  • 2 teaspoons yeast (*see note)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoons olive oil
  • 1 cup warm water
  • Serving Size: 1 g
  • Calories: 170 kcal
  • Carbohydrate: 32 g
  • Protein: 6 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Sodium: 198 mg
  • Fiber: 5 g
  • Sugar: 2 g
How to cook:
  1. In a small bowl, add sugar, yeast and warm water. Allow to sit for 5 minutes so yeast are bubbly.
  2. In a large bowl add all dry ingredients. Whisk to blend.
  3. In the bowl of yeast and water, add olive oil. Pour into dry ingredients and mix.
  4. Cover the bowl with plastic wrap and allow to rise 3-4 hours. I like to make this dough at night and put it in the refrigerator to rise overnight. Let sit one hour to come back to room temperature the next day if you do this.
  5. Preheat the oven (or grill) to 425º F. If your pizza stone is new and not seasoned yet, put a thin layer of olive oil. Put the pizza stone in the oven while preheating so it gets nice and hot. Remove the stone from the oven. *See note*
  6. Break pieces of dough off. Put a piece in between two pieces of plastic wrap. Roll to 1/2 inch flat for pizza or 1/4 inch flat for a thinner flatbread. Carefully put on the pizza stone.
  7. Bake for 8-10 minutes until the crust is crispy.
  8. If you are adding toppings, remove the crust from the oven and spoon sauce onto the crust. Top with mozzarella cheese. Add your favorite toppings.
  9. Bake an additional 5-8 minutes until the cheese is melted.
Notes: Gluten-Free Flatbread (REAL DEAL!), Gluten-Free All Purpose Flour + Almond Flour: These recipe is really versatile and will work with a

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Easy Homemade Flatbread {Gluten-free and Dairy-free}

Easy Homemade Flatbread {Gluten-free and Dairy-free}
You are just 25 minutes away from the BEST and EASIEST gluten-free flatbread of your life! Just 5 ingredients! Great gluten-free and dairy-free flatbread recipe.
Provided by: Healthy Happy Mama
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 5
  • 1 cup potato flour
  • 1/2 cup coconut flour
  • 4 eggs
  • 2 cups full-fat coconut milk
  • 1/2 teaspoon salt
  • Serving Size: 1 serving
  • Calories: 430 calories
  • Sugar: 4.5g
  • Sodium: 416.5 milligrams
  • Fat: 22.5g
  • Carbohydrate: 47.3g
  • Protein: 12.8g
How to cook:
  1. Preheat the oven to 350 degrees.
  2. Put all ingredients in a medium bowl and mix together well. On two baking sheets lined with parchment paper, flatten out the dough in the sizes you prefer. (2 large or 6-8 small) Use your hands to shape it into a circle or whatever shape you prefer.
  3. Sprinkle with sea salt and/or your favorite seasonings.
  4. Bake in the preheated oven for 20 minutes, or until the sides are golden brown and the top is starting to turn golden brown. Enjoy!
Notes: Best Gluten Free Vegan Flatbread Recipe, Ingredients ; 1 cup (148g) gluten free flour (such as Bob's Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure), plus more for

Gluten-free Flatbread

Gluten-free Flatbread
This recipe for gluten-free flatbread is easy & quick to boot. It makes a wonderfully textured flatbread that can hold up to the heaviest toppings, but can also be sliced open to create a pita pocket.
Provided by: Alison Needham
Total time: 31 minutes
Cook time: 16 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Egyptian,Middle Eastern
Number of ingredients: 9
  • 2 cups all purpose gluten free flour blend
  • 1 teaspoon xanthan gum (omit if your blend already has it)
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 extra-large egg (lightly beaten)
  • 1 egg white (lightly beaten)
  • ¼ cup warm milk
  • ½ to ¾ cup warm water
  • Serving Size: 1 flatbread
  • Calories: 175 kcal
  • Carbohydrate: 30 g
  • Protein: 6 g
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Trans Fat: 1 g
  • Cholesterol: 29 mg
  • Sodium: 531 mg
  • Fiber: 4 g
  • Sugar: 2 g
  • Unsaturated Fat: 3 g
How to cook:
  1. If you have a pizza stone, place it on the lowest rack of the oven and preheat it to 425 degrees. (If not, that's okay too, you can cook the bread on a baking sheet).
  2. Place all the dry ingredients (flour through salt) in the bowl of a stand mixer fitted with a paddle attachment and mix to combine. Add the olive oil, eggs and milk, and beat until the mixture comes together (it will be crumbly). Slowly beat in ½ a cup of the warm water. The texture of the dough should be quite wet and sticky, but not runny. Add more water if needed.
  3. Scoop the dough into 6 balls (I used an ice cream scoop that holds about ⅓ of a cup) and place the balls on evenly 2 parchment (or Silpat) lined baking sheets. Dip your fingers in water and spread each dough ball into about a 5-inch circle, starting in the center of the dough and working your way out. Leave the edge of the circle a little thicker than the middle.
  4. Bake the flatbread on the pans for 8 minutes, Lift the bread from the pans, flip over and place on the baking stone for another 8 minutes, or until it is puffed and lightly golden brown. (Or flip and continue to cook on the baking sheet). Remove from the oven and cool on a rack. When cool, place in a sealed bag and store at room temperature. Reheat in the microwave before serving.
Notes: Gluten-Free Flatbread (1 Bowl, 20 Minutes!), Ingredients · 1 cup light coconut milk (canned), plus more as needed (adds fat and moisture, but the flavor is not prominent // we haven't tested other dairy-

Easy Gluten Free Pita or Flatbreads

Easy Gluten Free Pita or Flatbreads
These gluten free pita make the perfect sandwich thins or flatbread for your pizza. They have just the right "chew" and are quick to make. Keep some in the freezer so you always have some on hand for lunch or even hummus and dips! They're a great all-around gluten free bread option for so many things!
Provided by: Jules Shepard
Total time: 28 minutes
Cook time: 13 minutes
Prep time: 15 minutes
Yields: 5 servings
Cuisine: Bread
Number of ingredients: 10
  • 1 3/4 cups (236 gr) gfJules™ All Purpose Gluten Free Flour
  • ¼ cup (16 grams) instant plain gluten-free mashed potato flakes (Idahoan® Original Mashed Potatoes; or Edward & Sons™ Organic)***
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. coarse sea salt
  • 1/4 tsp. fine sea salt
  • 3/4 cup + 2 Tbs. warm milk (dairy or non-dairy soy, coconut, almond, etc.)
  • 1/4 cup warm yogurt (dairy or non-dairy soy, coconut, almond, etc.) OR 1/4 cup milk
  • 1 Tbs. olive oil, vegetable oil or coconut oil (melted)
  • Additional oil to brush on tops
How to cook:
  1. Preheat oven to 425° F.
  2. Place baking stone or metal baking sheet in oven while it is preheating. It should be on one of the upper-most racks, but not the very closest to the top of the oven.
  3. Whisk the dry ingredients together in a large bowl. Warm milk and yogurt, then add with oil to the bowl and blend, just until integrated.
  4. Mix until the dough pulls away from the sides of the bowl. If needed, add an extra 1 tablespoon or so of milk, to help the dough to hold together well; if the dough isn't holding together and pulling away from the sides of the bowl, it won't hold together when pressed into rounds, so be sure enough liquid is added at this stage. The goal is for the dough to hold together and be slightly sticky but not wet; not dry or crumbly at all.
  5. Sprinkle a dusting of my gfJules™ Flour onto a pastry mat or clean counter. Roll the dough in a small amount of gfJules Flour to keep it from sticking. Gently roll into a wide log and cut into 5-6 equal sized portions.
  6. Roll each portion in a small amount of gfJules Flour and lightly roll out in all directions to a thickness of about 1/4 inch -- no thinner, and it does not need to be even thickness; some unevenness leads to more puffiness in the baked out breads. Transfer to a piece of parchment dusted with more gfJules Flour.
  7. Repeat with remaining dough. Brush the tops with oil and slide parchment onto hot stone or baking sheet that has been preheating in the oven.
  8. Alternatively, scoop out equal portions of dough onto parchment and spread with well-oiled hands, pressing out with the palms of your hands to an uneven thickness of around 1/4 inch. Slide parchment onto hot pan.
  9. I recommend monitoring this recipe in your oven the first time you try it. Bake for 10 minutes, OR until the breads are puffing up and browning slightly. Flip to the other side and bake for an additional 3-4 minutes. (You may also pan saute the breads lightly to brown the high points like traditional naan baked in a tandoor oven.)
  10. If you tear open one of the breads, it should be fully cooked and have some pockets of air; it should not be gummy or look uncooked inside. If it is gummy or not fully cooked, return to the oven and monitor until fully cooked.
  11. That being said, these breads may appear slightly gummy when hot out of the oven; let them cool for at least 5 minutes before tearing or cutting so the structure of the breads will set first.
  12. Note the times and temperatures for your oven, so that next time you bake these flatbreads, you will know what produces the best results with your oven.
  13. Makes 5-6 flatbreads. Use for personal pizza crusts, naan, pita breads or cut into triangles and toasted or broiled for crisp toast points.
Notes: Gluten Free Pita or Naan Flatbreads, Ingredients · 1 3/4 cups (236 gr) gfJules™ All Purpose Gluten Free Flour · ¼ cup (16 grams) instant plain gluten-free mashed potato flakes (Idahoan® Original
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