Flatbread (Gluten and Yeast Free)

Gluten Free and Yeast Free Flatbread

Flatbread (Gluten and Yeast Free)

In my quest to expand my horizons into the gluten-free world, I developed this recipe for a gluten free/yeast free flatbread. I’m calling it “flatbread” for lack of a better term. Actually, it’s more like a cross between a flatbread and a focaccia bread. It’s not truly either, but somewhere in between. It’s a very low-rising bread that is baked in either an 8×8 pan (half recipe) or 9×13 pan (full recipe) and ends up about 1/2″ thick, almost like a slice of bread. Hence, after being sliced into whatever size square or rectangle you want, this bread makes a good sandwich bread or one on which to spread your favorite goo or sandwich filling and enjoy. It is even good plain! I’m enjoying it and my husband has even dared to try a slice. He did so without complaining, so it passed the “husband test.” Yippee! The recipe is in a .pdf downloadable form on my website at HandMadeInIowa.com. (Look for the “GF Flatbread” recipe.) Or, you can opt to view it below. I’ve also recorded a YouTube video to show how it comes out. See below.

Let me know if you give this a try! I’d love to read your comments. Enjoy, Judi

Flatbread (Gluten and Yeast Free)
Makes One 9×13 Pan

292 grams gluten-free flour blend of your choice*
1 tsp psyllium husk powder*
3/4 tsp baking soda
3/4 tsp salt

1 egg
3/4 cup + 2 Tbsp warm water
1/4 cup vegetable oil of choice
2 Tbsp honey
2 Tbsp apple cider vinegar

In a large bowl, combine the dry ingredients; set aside.

In a small bowl, combine the liquid ingredients. Add liquid mix to the flour mixture. Stir well until smooth. Pour batter into a greased 9×13″ baking pan. Allow batter to rest as oven preheats, about 10 minutes. If needed, the top of the batter may be smoothed out with wet fingers.

Preheat oven to 375F. Bake about 20 minutes, until a toothpick comes out clean when inserted in the middle. Allow to cool in the pan on a wire rack. Slice and serve. Wrap leftover bread air-tight. May be stored in freezer for extended preservation.

*The flour blend used in developing this recipe consists of the following:
127 grams sorghum flour
60 grams millet flour
63 grams white rice flour
42 grams tapioca flour

Note that the flour blend does not have xanthan gum, nor any binder added. That is why the psyllium husk powder has been added to the recipe. If your flour blend has xanthan gum in it, you may omit the psyllium husk powder. If your blend does not have xanthan gum in it and you do not want to use the psyllium husk powder, feel free to use 1 teaspoon (or equivalent) of whatever binder you prefer to use.

Leave a Reply

Your email address will not be published.