Fast & Easy Gluten-Free Flatbread Recipe - A Girl Defloured (2024)

FAQs

What is the trick to making good gluten free bread? ›

However, what makes barley flour different from other types of flour and particularly perfect for flatbreads, is its low protein concentration. As Food Network explains, the lower the protein concentration, the lower the gluten content of the flour — a critical factor in the texture of the end product.

A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.

Glutenfreeda Gluten Free Artisan Flatbread (0.5 flatbread) contains 18g total carbs, 15g net carbs, 3g fat, 4g protein, and 110 calories.

One of the challenges is that when gluten-free dough is thickened with additives like starches and gums, it becomes sticky. Some bakers dust sticky dough with flour, but that's problematic with gluten-free formulations.

But if you're looking for a good store-bought gluten-free blend, I recommend Bob's Red Mill 1 to 1 baking flour. This is based on sweet rice flour, and it makes a good sub for sweet rice flour in my recipes if you don't have any on hand.

But the difference between the two really comes down to the ingredients, they both need flour, water, and salt, but pizza dough has an additional ingredient, yeast. Pizza dough is a leavened dough where flatbread is unleavened, giving it that flat texture.

Naan is another flatbread traditionally served in Indian restaurants but the difference is that there will already be a filling inside these flatbread pockets. Naan may be stuffed with curd, fresh desiccated coconut, butter, nigella seeds, and raisins.

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy). The bread may be leavened (have a raising agent of yeast or sourdough) or unleavened.

If your flatbreads are too dense, it's probably because you did not knead the dough enough. Make sure your dough looks completely smooth after kneading. You should also make sure that your baking powder is still viable or your flatbread will not rise as they bake and will turn out dense and hard.

Why are my flatbreads tough? ›

The common reason for tough flatbreads is not using enough liquid to flour, and the most frequent culprit for such cause, is inaccurate measurement of flour. The best way to measure flour is inarguably using a scale, but for us lazy peeps, I think measuring cups will do.

Common issues for pita that does not puff up in the oven is the result of dough that is improperly proofed, dough that is too dry, dough that was not rolled thin enough or baking at too low of a temperature.

Gluten-free bread is simply bread in which the wheat flour has been swapped out for flour made from a non-gluten source. Favourite wheat flour substitutes include corn, rice, millet and quinoa flour. These all contain carbohydrates – the exact amount can be a bit more or a bit less than wheat flour.

Carbonaut's keto-friendly gluten-free bread is the same low-carb white bread you already love but without any gluten, nuts, dairy, or GMOs. Our delicious gluten-free bread has only 1g of net carbs and is completely vegan!

Country Life Bakery Gluten Free Bread (2 slices) contains 21g total carbs, 14.6g net carbs, 6.6g fat, 4.2g protein, and 174 calories.

The sources used for making gluten-free bread are packed with fibre. Rice Flour, Soy Flour, Starch (Tapioca, Potato, Corn) used in the gluten-free bread by The Baker's Dozen ensure that your gut is never low on dietary fibre. Dietary fibre has many benefits right from reducing obesity to helping in easing digestion.

Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.