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Thursday, May 8, 2014

Homemade Gluten Free Flat Bread Recipe II- Vegan, Yeast Free, Cheap, Versatile

Homemade cream cheese sandwich on yeast free flat bread
I posted my gluten free flat bread recipe a few years ago, and I still use that as a base for most of my flat breads, but I've since adjusted how I make it, mainly to make it cheaper, but also to make it healthier. In addition to that, this morning I wanted to make flat bread to use to make sandwiches for my kids, but couldn't find the yeast anywhere so I experimented and made this with baking powder instead of yeast and it worked beautifully, so I've decided to share that option here, since I know there are many people who avoid yeast as well...
I either cut these up into squares (or triangles) to use for sandwiches or into rectangles which I use to make wraps, like in place of hot dog buns... The recipe is pretty flexible- I tend to not even measure the last 4 ingredients exactly at all- just throw it all together, and it works perfectly.

This makes 2 smaller trays of flat bread or 1 big and thicker one.

You can also make these into smaller circular shaped flat breads, as alternative to pitas. When I do that, I spread them with a light brushing of olive oil, and then spread them with zaatar spice mix before baking. This also works as a crust for pizza- just bake it first, then add the sauce and toppings.

Gluten Free Flat Bread Recipe II- Vegan, Yeast Free, Cheap

Ingredients:
1 cup brown rice flour
1 cup millet flour
2 cups potato starch
5 teaspoons baking powder or 4 tablespoons yeast
1 1/2-2 tablespoons xanthan gum
2 teaspoons salt
3 cups of warm water
1-2 tablespoons sweetener- either honey, agave nectar, date syrup, maple syrup, coconut sugar, white sugar, whatever
1 1/2-2 tablespoons oil- I generally use olive oil, but not always. It really doesn't matter which you use.
1 1/2-2 tablespoons vinegar or lemon juice- any type of vinegar is fine, but I haven't tried with wine vinegar

Toppings, if desired, like sesame seeds, poppy seeds, nigella seeds, garlic powder, etc...

Instructions:
1. Mix all the dry ingredients together until uniform.

2. Add the liquid ingredients. Mix well. You'll have a sticky and wet, but not runny, dough.

3. Spread on lined oven trays. Either make 2 big ones that are thinner, or spread more thickly on one tray, or a few smaller pita sized ones.

4. Add toppings if desired, then bake at 400 until browned and it peels off the baking paper easily. This should take 15-20 minutes or so, but my oven is being weird so it could be that yours will take a little longer or shorter to cook.

5. Cut into portions and serve.

Enjoy!

P.S. I am sure this recipe would work with wheat or spelt flour- just use 4 cups of other flour (and no xanthan gum) for this recipe. Who wants to try it out and get back to me and tell me if it works? Pretty please?

If you're gluten free, what is your go-to bread recipe that you use when you want to make sandwiches? Does this look like a recipe you'd try?

10 comments:

  1. I've been making crepes with my favorite gluten free flour blend from Namaste. This week I've had them stuffed with chicken and spinach or jam and butter. YUM! That's my go-to now if I don't want to use Udi's bread.

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    Replies
    1. What do you put in your crepes? Is it with egg? What is in your flour blend?

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    2. Yes, I do use egg. The recipe calls for 2 eggs.

      Here is the ingredient list from the website. I like that it doesn't have corn or potato:

      ngredients
      Sweet brown rice flour
      tapioca flour
      arrowroot flour
      sorghum flour
      xanthan gum

      This product contains no wheat, gluten, soy, corn, potato, dairy, casein, peanuts or tree nuts. Non-GMO, all natural, no preservatives.

      I'm not sure of the proportions. Everything I make with this flour turns out great! I haven't had anyone be able to tell that it is gluten free.

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  2. My "go to" for sandwiches is corn tortillas. They're flexible and even the purchased ones are cheap.

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    Replies
    1. Unfortunately, the only easy to find tortillas here are wheat, and they definitely are not cheap, even if I were able to find them...

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  3. I'll give it a shot if you like, Penny. I think the texture will change with wheat flour and baking powder, but it'll be interesting!

    Meant to tell you, the khrayn from --what, last week?-- and the turkey rollups were both good and were devoured by my super-picky husband. (I had to sub prepared horseradish -- no mayo -- for fresh since we can't get fresh here. I used about half the amount of fresh.) The rollups especially were winners.

    GF means no rye, correct? Just curious, I've been playing with 100% rye sourdough.

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    Replies
    1. Thanks Annemarie- that would be great! So glad you liked the khrayn and the turkey rollups! :-D I get so excited when I see someone enjoyed my recipes!

      Wheat, Rye, Barley, and Spelt are gluten. Oats are not gluten but have a similar protein...

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    2. That must be so hard! But I know a working digestive system is worth it. I'll try the flatbread today; I'm making eggplant puree and hummus and some other things to go with it.

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    3. The wheat versions worked really well! (5 oz cups of flour, if anyone cares.) Next time I might beat it longer (I only kneaded the yeast one a couple of minutes) like you would for focaccia, but this way it was good. Made sandwiches out of it for lunch today, grilled in a frying pan. Yum.

      I actually liked the baking powder version even better; it was cake-like and interesting. Not good for sandwiches, but for a quick bready thing to have with dinner, awesome. I thought it would be like soda bread and it wasn't, not. So, a win all around.

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  4. Awesome!!! My hubby can only eat GF and is vegan and where we live ( small town Australia) there is little choice for bread. The other day we talked about finding a flat bread recipe we can use. Voila. Thank you!

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