Gluten-Free Flatbreads

We are loving our gluten-free flatbreads! They work wonderfully for all sorts of sandwiches. They are best toasted and then topped. We have eaten them with hamburgers, wild salmon salad, chicken salad, pinto bean spread and veggies. For an open-faced sandwich, I will toast and top them, sprinkle shredded goat cheese on top, and then put the sandwich round back under the broiler to melt and crisp the cheese. Then I top that with sliced avocado or other veggies that aren’t that good warmed up (like tomatoes or cucumbers). For a closed-face sandwich, I toast 2 flatbreads and then turn those into a sandwich.

The flatbreads make great toast, too! Toast them and top them with your favorite nut butter, jam, agave and/or honey — a delicious and satisfying breakfast.

This recipe is so forgiving and flexible that you can truly make it your own.

Gluten-Free Flatbreads

• 3 cups gluten-free flour mix*
• 3/4 to 1 teaspoon sea salt
• 2 tablespoons grapeseed oil
• 1 cup water

Combine flour, salt and oil in mixing bowl. Mix thoroughly. While mixer is on, pour in water. When combined, feel the dough. If it is sticky, add more flour. If it is too dry, add a little more water. Aim for achieving a firm but workable dough.

Heat a cast-iron skillet over medium heat. Add a little grapeseed oil to the pan (or for fun, red palm oil!). Shape 1-1/2″ balls of dough into 4″ rounds that are about 1/4″ thick. You may need to grease your hands to work with the dough.

When the pan is heated, fry 3 to 4 flatbreads at a time (depending on size of skillet). Cook them for 1-3 minutes, until browned on the bottom, then flip over and cook until brown on the opposite side.

Transfer to a plate and cover with a towel to keep moist. Repeat with remaining flatbreads, adding oil to the pan as desired. When cool, store in an airtight container or freeze for future use.

*Gluten-free flours are: Amaranth, brown rice, buckwheat, cornmeal, teff, millet, quinoa, sorghum, and tapioca. Flax seed meal may also be used. Combine them to make a gluten-free mix, or use one at a time. You will want to experiment, as each flour has a different flavor. Currently, we are enjoying a gluten-free mix made from: sorghum, millet, buckwheat and sweet brown rice (which was shared with me by a friend).

To make the flour yourself, start with the whole grains and grind 2 cups at a time in a Vita-Mix dry container (or mill of your choosing). The softer grains (amaranth, buckwheat, teff, and millet) require about 30 seconds on HIGH, while the other grains require 1 minute of grinding on HIGH. (The exception to my knowledge regards the tapioca, from which I haven’t made a flour yet.)

© Copyright 2007 by Wardeh Harmon.