Gluten-Free Flatbread Recipe: Soft, Pliable, and Delicious!

Craving a warm, versatile flatbread but avoiding gluten? Look no further! This gluten-free flatbread recipe is your answer to quick, easy, and incredibly satisfying bread. Whether you’re wrapping up your favorite fillings, dipping into hummus, or using it as a pizza base, this recipe delivers a soft, pliable texture that rivals traditional flatbread. Say goodbye to dry, crumbly gluten-free alternatives and hello to a bread that’s actually enjoyable!

Why This Recipe Works

Many gluten-free flatbread recipes fall short, resulting in a texture that’s either too dry, too gummy, or simply unappealing. This recipe tackles those issues head-on by:

• Using a blend of gluten-free flours: Combining rice flour, tapioca starch, and potato starch creates a balanced texture, providing both structure and chewiness.
• Adding psyllium husk: Psyllium husk acts as a binder, mimicking the role of gluten and giving the flatbread its flexibility and prevents it from crumbling.
• Employing warm water: Warm water helps to activate the psyllium husk and create a smoother, more elastic dough.
• Resting the dough: Allowing the dough to rest allows the psyllium husk to fully absorb the water, resulting in a more cohesive and manageable dough.
• Cooking in a hot pan: A hot pan ensures that the flatbread cooks quickly and evenly, preventing it from drying out.

Ingredients

• 1 cup (120g) Gluten-Free All-Purpose Flour Blend (containing xanthan gum)
• 1/2 cup (60g) White Rice Flour
• 1/4 cup (30g) Tapioca Starch
• 1/4 cup (30g) Potato Starch
• 1 teaspoon Psyllium Husk Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 cup (240ml) Warm Water (around 110°F/43°C)
• 2 tablespoons Olive Oil, plus more for cooking

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour blend, rice flour, tapioca starch, potato starch, psyllium husk powder, baking powder, and salt. Ensure all ingredients are evenly distributed.
2. Add Wet Ingredients: Add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms.
3. Knead the Dough (Optional): If the dough appears very dry, add a tablespoon of warm water at a time until it comes together. You can knead the dough gently on a lightly floured surface for about 1-2 minutes. This step is optional but can help to create a smoother dough.
4. Rest the Dough: Cover the bowl with plastic wrap or a damp cloth and let the dough rest for at least 15-20 minutes. This allows the psyllium husk to fully absorb the water, making the dough easier to handle.
5. Divide the Dough: After resting, divide the dough into 6-8 equal portions.
6. Roll Out the Flatbreads: On a lightly floured surface (use gluten-free flour), roll out each portion of dough into a thin circle, about 6-8 inches in diameter. Aim for an even thickness to ensure even cooking. If the dough is sticking, use more gluten-free flour.
7. Cook the Flatbreads: Heat a large skillet or griddle over medium-high heat. Brush the pan lightly with olive oil.
8. Cook Each Side: Place one flatbread in the hot pan and cook for 2-3 minutes per side, or until golden brown spots appear and the flatbread is puffed up in places.
9. Keep Warm: As each flatbread is cooked, transfer it to a plate and cover with a clean kitchen towel to keep it warm and pliable.
10. Serve Immediately: Serve the flatbreads warm, with your favorite fillings, dips, or toppings.

Tips for Success

• Use a reliable gluten-free flour blend: Not all gluten-free flour blends are created equal. Choose one that contains xanthan gum, as this will help to bind the ingredients and create a better texture. If your blend does not contain xanthan gum, add 1/2 teaspoon to the recipe.
• Don’t skip the psyllium husk: This ingredient is crucial for creating the right texture. It acts as a binder and helps to prevent the flatbread from crumbling.
• Adjust the water as needed: The amount of water needed may vary depending on the humidity and the specific gluten-free flour blend you are using. Add more water, one tablespoon at a time, if the dough is too dry.
• Use a hot pan: A hot pan is essential for cooking the flatbread quickly and evenly. This will prevent it from drying out.
• Don’t overcook the flatbreads: Overcooking will make the flatbreads dry and brittle. Cook them until they are golden brown and puffed up in places.
• Roll the dough thinly: Thinner flatbreads will be more pliable and easier to fold or wrap.
• Experiment with flavors: Add herbs, spices, or garlic powder to the dough for extra flavor.

Storage Instructions

Room Temperature: Cooked flatbreads can be stored at room temperature in an airtight container for up to 2 days. Reheat them briefly in a dry skillet or microwave before serving.

Refrigerator: For longer storage, store the flatbreads in an airtight container in the refrigerator for up to 5 days. Reheat as needed.

Freezer: To freeze the flatbreads, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight or at room temperature before reheating.

FAQ

Can I use a different gluten-free flour blend?

Yes, you can use a different gluten-free flour blend, but the results may vary. Make sure the blend contains xanthan gum or add it separately. You may need to adjust the amount of water depending on the specific blend you are using.

Can I make this recipe without psyllium husk?

While possible, it’s not recommended. The psyllium husk is crucial for the texture. If you must substitute, try using flaxseed meal (1 tablespoon) mixed with 3 tablespoons of water. Let it sit for 5 minutes to thicken before adding it to the dough. Be aware that the texture will be different.

My dough is too sticky. What should I do?

Add a little more gluten-free flour, one tablespoon at a time, until the dough is easier to handle. Be careful not to add too much, as this can make the flatbreads dry.

My flatbreads are too dry. What am I doing wrong?

Make sure you are not overcooking the flatbreads. Cook them until they are golden brown and puffed up in places, but not longer. Also, ensure you are using enough water in the dough. If the dough is too dry to begin with, the flatbreads will be dry as well.

Can I use this dough to make pizza crust?

Yes, you can use this dough to make pizza crust. Roll it out into a larger circle and bake it in a preheated oven at 400°F (200°C) for 10-12 minutes, or until golden brown. Then, add your toppings and bake for another 5-10 minutes, or until the cheese is melted and bubbly.

Conclusion

This gluten-free flatbread recipe is a game-changer for anyone avoiding gluten. Its soft, pliable texture and versatility make it a fantastic alternative to traditional bread. With a few simple ingredients and easy-to-follow instructions, you can enjoy delicious, gluten-free flatbread in no time. So, gather your ingredients, fire up your skillet, and get ready to enjoy the best gluten-free flatbread you’ve ever tasted!