Gluten free flatbread

grain free | gluten free

Recipe from: Johanna from glutenfreerecipeworld.de

INGREDIENTS: for 2 medium flatbreads

• 210 g Ruut cassava flour
• 40 g chickpea flour
• 60 g potato starch
• 100 g tapioca starch
• 20 g psyllium husk flour
• 20 g arrowroot starch
• 490 ml lukewarm water (approx. 35 degrees)
• 30 grams of fresh yeast
• 1 tsp sugar
• 1 tsp baking soda
• 1 tbsp white wine vinegar or lemon juice
• 2 tsp salt
• 1 egg, size M

For painting:

• 1 tbsp olive oil
• 1 tablespoon sesame seeds (white and black seeds)

PREPARATION:

Tip :) Only use a kitchen scale for our recipes or to weigh the flour.

1. Put all types of flour, arrowroot starch and psyllium husks in a bowl and mix well.
2. Crumble the yeast over it, sprinkle sugar over it and pour over the lukewarm water. Cover and leave to rest for about 15 minutes.
3. Add the remaining ingredients and knead well with the dough hook of a hand mixer, knead for at least 5 minutes. The dough will still be quite soft and moist, but still workable.
4. Place the dough on a well-floured work surface, divide into two equal parts and shape into patties (approx. 2 cm high). Place the flat cakes on a baking sheet lined with baking paper, shape them again, sprinkle with the sesame seeds, press down a little and leave covered in a warm place for 60 minutes.
5. Shortly before the end of the rising time, preheat the oven to 180 degrees top and bottom heat. Carefully brush the flat cakes with olive oil, lightly carve them in a diamond pattern and bake for 40 minutes.
6. Let the flatbreads cool completely on a wire rack.

Tip:

• You can also sprinkle the flatbread with herbs, then it tastes a bit Mediterranean.
• It is perfect for grilling, as a starter, for example as a bruschetta, or simply as breakfast bread.