Gluten free vegan flatbread
This easy flatbread recipe is gluten free, dairy free, and vegan friendly!
Servings: 10 flatbreads
Ingredients
Flatbread dough
- 1 packet yeast (1/4 oz packet)
- 1/2 tbsp sugar
- 1 1/2 cups water (plus about 2 tbsp more)
- 3 cups gluten free all purpose flour
- 1 cup tapioca flour
- 2 tbsp olive oil
- 2 tsp salt
Olive oil topping
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp parsley
- 1/4 tsp salt
Instructions
- Combine half of the water with the sugar and yeast in a large mixing bowl. Stir the mixture a few times then leave it to rest for 5 - 10 minutes until it becomes frothy on the surface. The water should be warm but not hot. You should be able to leave your finger in the water for 10 seconds without feeling any discomfort.
- Combine all of the rest of the ingredients for the flatbread dough. Knead the dough a few times to make sure everything is thoroughly mixed.
- Cover the dough with a sheet of saran wrap and leave it to rise in a warm area for 30 - 45 minutes. The dough should increase in size by about 50%.
- Preheat a pan over medium to medium high heat. We highly recommend using a cast iron pan if you have one. Depending on the type of pan you use, you may be able to cook these flatbreads without any oil. If the flatbreads are sticking to the pan, you can add a little olive oil to grease the pan.
- Shape the flatbreads on a sheet of parchment paper or a non-stick surface. If the dough is sticky, you can coat your hands in a little vegetable oil or flour to prevent the dough from sticking to your hands.These flatbreads will puff up a little when you cook them, so you should make the flat breads thin.
- Let the flatbreads rest for 5 - 10 minutes after you shape them.
- Cook the flatbreads in the pan for 3 - 5 minutes per side. When they are done, the flatbreads should be a light golden brown throughout with some darker patches on them as well.
- Combine the ingredients for the olive oil topping and brush the flatbreads with the olive oil topping.
Notes
Flatbread dough consistency. Different gluten free flour blends are made from different ingredients and therefore have different consistencies. Depending on the flour blend you use you might need to add a little extra flour or water to your dough. I recommended reserving 1/4 cup of extra flour gluten free all purpose flour and 2 tbsp of extra water to add to your dough as needed. The dough should be tacky, but you should easily be able to shape it and transfer it to the pan if you put a little flour or vegetable oil on your hands. Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add around 1/4 tsp of xanthan gum per cup of flour. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.