Crispy Gluten free Flatbread | Yeast free * Dairy free
Super easy and quick recipe for gluten free flatbread, no yeast! Crispy and tasty, it's perfect as a snack and with dips, hummus and soups!
Equipment
- kitchen scale
- parchment paper
- Rolling Pin
- Brush
- baking sheet
Ingredients
For the flatbread
- 150 grams (1 CUP) gluten free white rice flour (+ extra for dusting)
- 75 grams (½ CUP) potato or other gluten free starch
- 1 teaspoon of salt (optional, based on your taste and dietary needs)
- 170 grams (¾ CUP + 1 tbsp) hot water (it needs to be boiling hot, not warm/hot tap water)
- olive oil (to brush the dough before baking)
For the topping
- dried herbs (rosemary, oregano, time)
- tomato sauce
- salt
- chilli pepper powder
- seeds (sesame, sunflower, pumpkin, flax, etc)
Instructions
- Pre-heat the oven 200° F / 390 C
- Heat the water, either by boiling it in a small pot, or in the microwave
- In a bowl mix well the rice flour, the starch and the salt then add the (boiling) hot water and quickly start mixing everything with a spoon until big crumbs form
- Now start squeezing the dough with your hand, to incorporate all the ingredients, then move the dough to a flat, floured surface and knead with your hands until you get a firm, uniform dough
- Shape it into a ball, cover it with a towel and let it rest for 10 minutes
- Cut the dough into 4 parts, flatten them with your hands and dust them with rice flour
- Place each dough ball on a sheet of parchment paper, previously dusted with rice flour
- Roll the dough out with a rolling pin until it's a couple millimeter thick (keep dusting with the rice flour, to prevent the dough from sticking to the surface and the pin)
- Just before putting the flatbread into the oven (not before, or the dough will become soggy), season the dough pieces as you like: brush with olive oil and sprinkle ground rosemary and salt on top. Or brush with tomato sauce and sprinkle oregano and salt on top. Or add seeds on top (that you will have to roll on the dough with the rolling pin, so that they stick to the dough) and brush with olive oil + sprinkle of salt.
- Switch the oven to grilling mode and put the baking sheet in the upper part of the oven (but not too close to the oven grill)
- This gluten free crispy flatbread bakes VERY QUICKLY, like 8-10 minutes, so keep an eye on it all the time (it really is important, or you will quickly go from "Oh, it's baking nicely" to "Ok. It's carbonized").
Notes
Please note that measurements in cups may be slightly different from the ones in grams, due also to the difference in texture/grinding of naturally-gluten free flours. Which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.