My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Wednesday
Mar132013

quick gluten-free flat bread

More excitement today.  With more exclamation points needed.

!!!!!

quick gluten-free flat bread // edible perspective

I’m not quite sure how many trials this took.  5, 6, 7, 8?  It’s all kind of a blur.  It was a lot.  And then I made the winning batch 3 times total.  Just to make sure.

My floor was covered with white, floury dust.  My hands were caked with a sticky mess.  And let’s not even talk about my counter.  I had to s-c-r-a-p-e it clean.  With one of those little plastic pan scrapers.  A wet towel would just not do.

quick gluten-free flat bread // edible perspective

At the same time I was working on this recipe—which requires no yeast + no-rise [hooray!]—I was also working on a more naan-esque, yeast version.  Literally, flour + dough were everywhere.  There was a also a veggie burger in the works. 

If you are picturing what my kitchen may have looked like with all that going on, multiply it by 20.  Or instead of doing that just come over and help me clean.  I will feed you.  Stuff you even, with pile after pile of flat bread and whatever toppings you like.

quick gluten-free flat bread // edible perspective

While I go on + on about the flour mess which is now permanently ground into our charcoal colored grout, are you paying attention to the process photos?  Don’t worry, you don’t really need to.  It’s quite simple.

Ball of dough.

Little balls of dough.

Roll out.

quick gluten-free flat bread // edible perspective

Cook in a hot pan.

quick gluten-free flat bread // edible perspective

Tear off bites from each piece as they cook, because who can resist hot, fresh [flat]bread??

There is a reason you can’t see all of the bread in these photos.  Guilty.

quick gluten-free flat bread // edible perspective

This recipe works perfectly for PB+J, avocado mash sandwich, grilled cheese, egg + cheese sandwiches, and so much more.

I had to peel the flat bread back to show you the inner layer.  It’s actually bread-like!  Really! 

No yeasty flavor [because there isn’t any], it holds together [just don’t roll it], it has a fluffy-hearty-light texture [yes, all three at once], and doesn’t have that taste that all gluten-free bread seems to have [you know].

quick gluten-free flat bread // edible perspective

Print this!

Quick Gluten-Free Flat Bread gluten-free // yields 12-14 flat breads, ~8x4-inch

adapted from: Ashley’s 5-Minute Naan

This version is much more flat bread-like than fluffy, doughy naan.

  • 1 1/2 cups gluten-free oat flour, plus more for rolling
  • 2/3 cup sweet rice flour
  • 1/2 cup raw buckwheat flour
  • 2 teaspoons pure cane sugar
  • 1 + 1/8 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1/2 cup unsweetened almond milk, or 2%
  • 2 tablespoons melted ghee, or coconut oil, butter, sunflower/safflower oil, plus more for cooking
  1. In a large bowl mix together all of the dry ingredients together.
  2. Whisk together the wet ingredients into another bowl and pour into the dry bowl, stirring until a thick dough starts to form, then continue with your hands.
  3. Mix/knead in the bowl until all of the flour is contained in one dough ball. 
  4. Flour a flat surface with oat flour and place the dough on top.
  5. Knead about 15 – 20 times until the dough turns into a smooth ball that springs back slightly when pressed. Add more flour if necessary.  [refer to 2nd photo]
  6. Portion out pieces about the size of a golf ball [or slightly larger – refer to 3rd photo], lightly flour the dough ball and gently roll out to about 1/8-inch thick. 
  7. Heat a large pan or skillet over medium/med-high with a dab of ghee, coconut oil, or butter.  Re-grease before cooking each flat-bread.  Or lightly brush each side of the rolled out dough with melted butter/oil.
  8. Once hot, transfer the dough carefully with a large, metal spatula and cook for about 1 1/2 minutes per side, or until golden brown.  The dough will start to lightly puff up and it should very easily flip to the other side.
  9. Cool slightly on a wire rack and serve warm.
  10. Repeat until all dough is cooked.

To store: Wrap extra bread tightly in saran wrap and place in the fridge.  Re-heat over med-low heat in a pan on both sides until warm.

---

Troubleshooting: This recipe really isn’t difficult but here are some tips I learned in the process.

  • Best if working with room temperature ingredients.
  • You can make the dough ahead of time, stopping after step 5 and tightly wrapping in saran.  Place in the fridge overnight and then follow instructions once ready to cook.
  • The amount of liquid/flour will slightly vary depending on the freshness of your flour and how finely it’s ground.  You may want to half the recipe for a trial batch to determine how much you’ll need.
  • If the mixture is not all coming together add 1/2 – 1 tablespoon milk at a time until it does.  You want a soft, pliable dough that is not crumbly or tacky.  If your flat bread breaks apart after cooking your dough was too dry.
  • If the mixture is too wet add 1 tablespoon at a time of oat flour until it comes together and isn’t fully sticking to the bowl.
  • Roll in whatever shape you prefer, making sure it’s smaller than the length of your pan.
  • You can grind oat flour in a blender, spice grinder, or magic bullet, until soft and flour-like.  Use oat groats, steel cut oats, or rolled oats.
  • You can grind buckwheat flour the same way from raw buckwheat groats [typically found in bulk bins or sometimes boxed in the GF aisle] which are a pale yellow-green color.  Not “kasha” or “toasted buckwheat.”
  • Do not sub white or brown rice flour for the sweet rice flour.  Check this link for more information.
  • It may be possible [have not tested this!] a gluten-free all-purpose flour mix would work in place of all 3 flours listed above.  The milk amount will likely vary.

quick gluten-free flat bread // edible perspective

Oh, and that burger I mentioned…it also goes great with flat bread.  You’ll be hearing more about it soon.

Ashley

Reader Comments (33)

Yum! (!!!!!!!!!!!!!!!!!!!!!) My kitchen looks much the same right now with my own quest, but I will definitely try out your version. I have just been making it with the Bob's Red Mill, but I don't want to have to keep buying that! :) I can't wait to see your naan with yeast sometime. That's super tricky. I tried one where I used a walnut paste as a binder (something I read somewhere) and it was terrible!!!!!!!!
@Ashley - Thank you SO, so much for pointing me in the direction of your 5-minute recipe. Chris really enjoyed this, too! It holds together, just won't roll up. But that's fine by me! :) Your version looks way doughier + more naan-like. Hopefully I can get a yeast version to be more like that. We shall see! Walnut paste?? Weird! Is it like walnut-butter??
March 13, 2013 | Registered CommenterAshley
This looks unreal!! I loooove it. And I love the exclamation marks. hah
Quick question for you - is sweet rice flour treated like a starch? If so, would it be safe to say that other starches might be replaced for it like potato starch? I've had a hard time finding sweet rice flour in my local natural food store.
March 13, 2013 | Unregistered CommenterAngela
@Angela - Sort of, yes. I haven't done any tests as to how close it is texture-wise to using potato starch. It's possible that may work. Sweet rice flour definitely has starchy characteristics but is not quite as starchy as something like arrowroot. It feels like a finely powdered flour. At Whole Foods, the sweet rice flour is in the gluten-free aisle and not with all of the other baking flours. It can be tricky to find sometimes. If there are any Asian supermarkets in your area, they will definitely carry it, as it's a common flour used in desserts like "mochi." Hope this helps!!
March 13, 2013 | Registered CommenterAshley
This looks so good! Do you think almond meal could be used instead the sweet rice flour?
March 13, 2013 | Unregistered Commenteragi
@Agi - No, I don't. They are incredibly different types of flour. The sweet rice is a superfine, powdery flour with some starch-like qualities to it, giving the dough a little elasticity and softness. There may be some combination including almond meal [maybe taking out a bit of the oat/buckwheat] but I would not sub that for the SRF. Hope this helps!
March 13, 2013 | Registered CommenterAshley
Do you think you could substitute the yogurt with soy yogurt or something non-dairy?
March 13, 2013 | Unregistered CommenterDG
@DG - Someone asked a similar question on my facebook page. Here was my response: I'm not sure if the protein in the Greek yogurt is crucial to the recipe. It may just be the thickness and flavor of the yogurt that helps. I would probably experiment with making a vegan buttermilk [1 cup almond milk/soy : 1 tablespoon apple cider vinegar or lemon juice - stir and let sit 10min to curdle]. I'm not sure how much you'd need...maybe around 3/4 cup total, instead of 1/2 cup milk + 1/2 cup yogurt. This is just a guess. Or, I have heard there is vegan coconut milk Greek yogurt now. That may also work. Or, 1/2 cup well mashed banana, but then it will have the banana flavor -- maybe half pumpkin puree/half applesauce for a neutral flavor. Sorry for the long response! These are just a few ideas I would try for adapting this to be vegan. Let me know if you experiment!
March 13, 2013 | Registered CommenterAshley
Yay! I'm so glad you got it right!!
March 13, 2013 | Unregistered CommenterSharla
Thank you! I've been looking for a quick gluten free bread. This one looks like it's definitely worth a try!
March 13, 2013 | Unregistered Commenterella
That burger looks insane, in a good way! Wow!
<a href="http://www.somesnapshots.com/">Some Snapshots Blog</a>
Jess
March 13, 2013 | Unregistered CommenterJess
omg YUM. I want some of these warm, stat! (preferably with lots of butter. or that veggie burger.) :)
March 13, 2013 | Unregistered CommenterIzy
You are one dedicated little lady, and I love you for it!
March 13, 2013 | Unregistered CommenterKatie
In the gluten free bread, is it necessary to use pure cane sugar?
March 13, 2013 | Unregistered Commentermary anne
@Izy - I think I'm going to make a PB+J toasted melt tomorrow...mmmm

@Mary Anne - The recipe will still turn out if you don't use it.
March 13, 2013 | Registered CommenterAshley
Is it possible to skip the baking powder?
March 14, 2013 | Unregistered CommenterMalgorzata
Hi Ashley, have you had tried and had much success with chickpea flour? I recently bought some and tried making lemon and blueberry pancakes with them..the result was OK but just OK...I found the flavour of the flour quite overpowering and not really suitable for a 'sweeter'/breakfast food. Just wondered if you've got any good recipes? or recommendations? x
March 14, 2013 | Unregistered Commenterlaura@nourishmovelive
YUM! Looks like a delicious mess, anyhow!
March 14, 2013 | Unregistered CommenterRebekka
Is there any replacement for the buckwheat flour?
March 14, 2013 | Unregistered Commentermary
OH MY GOSH. YES! I hate eating bread with my burgers because I feel like it's just too heavy - this is perfect. Can't wait to try it when we get home!
March 14, 2013 | Unregistered CommenterAshlae
@Malgorzata - No, the baking powder is crucial in this recipe, helping give it a light texture.

@Laura - Funny you mention chickpea flour. It's about the only GF flour I just cannot do. When I figured out that gluten was the source of my digestive problems I was eating quite a bit of chickpea flour. I soon realized it had the same affect on my stomach as gluten! I can eat chickpeas and loads of fiber in other foods but for some reason chickpea flour does not agree with me. I was never a huge fan of the flavor either, especially for breakfast. I would look up recipes for "socca" which is made with chickpea flour. It's like a very dense flat bread and you can find tons of variations for different flavors. Hope this helps!

@Mary - I tried playing around with other flours + combinations but found this trio of flours to work the best. You could *try* subbing oat flour for the buckwheat but the texture may change and it probably will fall apart a bit more easily after cooking. I tried a version with all oat flour and that was not a success. :)
March 14, 2013 | Registered CommenterAshley
Thanks for your reply! I will check out WF again as I'm off there today. :)
March 14, 2013 | Unregistered CommenterAngela
Thanks. Wanted to make this today but don't have the buckwheat flour. Tapioca, rice, sorghum, millet, coconut, but not buckwheat. Guess I will have to wait til I make a shopping trip. TY
March 14, 2013 | Unregistered Commentermary
This bread looks amazing! Can't wait to try it!
March 16, 2013 | Unregistered Commenterafracooking
OMG..IT SEEMS SO DELICIOUS AND TASTY THANKS FOR SHARING RECIPE . IT CAN ALSO BE USED IN MULTI WAYS.
March 16, 2013 | Unregistered Commentersms marketing
great recipe! thank you! I did find the buckwheat to be a little too overpowering and may try to decrease it a bit and use more oat or some other flower instead. Used brown rice flower instead of sweet rice as I cannot find it at the store. Big hit with the entire family!
March 19, 2013 | Unregistered CommenterCécile
@Cecile - I'm so glad to hear you liked the flat bread! I'm curious about the buckwheat flour tasting strong. I know that flour can sometimes be overpowering and not in a good way. :) Did you happen to use Arrowhead Mills brand buckwheat flour? I found that extremely strong the one time I used it and couldn't stand to use it again. I believe they use toasted/kasha buckwheat and not raw buckwheat groats. I grind raw buckwheat groats in my blender or coffee grinder until fine and flour-like in texture. Just curious what type you may have used!
March 19, 2013 | Registered CommenterAshley
I have got to track down sweet rice flour! I ordered it online back when I texted you about using it for another recipe & the company cancelled my order saying they didn't have it. Boo!
Just made these!!!! Absolutely fabulous! Tasty and easy! Thanks for sharing your recipe!
August 4, 2013 | Unregistered CommenterMadge
@Madge - Hooray! Thanks for leaving feedback!
August 5, 2013 | Registered CommenterAshley
I just mede these on the spur of the moment and they are terrific, lovely taste and nice and quick! Thanks for sharing the recipe .
December 4, 2013 | Unregistered CommenterJanne
I made these for my 10 year old daughter who has to eat whole grains and is only allowed to have certain sugars because of a sucrose and maltose intolerance. She is also lactose intolerant and just plain allergic to milk and whole wheat. We substituted agave nectar for the cane sugar (at a 3/4 ratio) and plain almond yogurt for the regular Greek yogurt. They still turned out great! Thank you so much for this recipe! Each thing she can eat without stomach pains is so helpful while we are trying to figure out this new diet of hers.
December 19, 2013 | Unregistered CommenterJulie
Made these last night, and they're fab! I was out of buckwheat flour, so subbed millet (it has a similar weight), and they held together really nicely. Thanks for this recipe!
June 12, 2014 | Unregistered CommenterJes

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