Monday, May 13, 2013

Gluten-Free Flatbread

Walt and I are trying to stay gluten-free.  Umm - I am trying to stay gluten-free and Walt is along for the ride because I'm the cook.  We are following South Beach Diet.  I noticed that I lost weight rapidly in the first phase, which eliminates all breads and starches, but started gaining when South Beach told us to start adding whole grain.  I also felt and looked bloated.  Lightbulb moment. "I think I may be sensitive to gluten".  However, some things just can't be eaten without some facsimile of bread.  Like Pulled Pork.  I was able to devise a sugar-free barbeque sauce, but you have to have it on a bun/bread/pita. 

Pinterest to the rescue.  I found this flatbread recipe Gluten-Free Flatbread.  It called for Gluten Free All Purpose Flour.  Every brand in the stores contain sugar.  Back to Pinterest.  I found this gluten-free flourmix.  It's good, but the coconut flour gives it a slightly coconutty flavor that doesn't work with Pulled Pork.  So I tried again and subbed Almond Meal for my Pulled Pork leftovers.  I'll be trying another version of gluten-free flour blend using garbanzo bean flour soon. Then I'll have an assortment of blends and will be able to pick the blend for the recipe.  The coconut flour version is perfect for sweets.

In using and revising this recipe, I found that 2 large eggs works better than the extra large egg plus egg white called for, and that almond meal is not as thirsty as coconut flour, so I had to decrease the liquid.  I also had best results using the convection feature on my oven. I tried baking one cookie sheet lined with a Silpat and the second on parchment paper. Using a Silpat caused the flatbread to be soggy in the middle.   Here's my current adaptation:

Gluten-Free Flatbread
2 cups Gluten Free Flour Blend (see below)
1 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon olive oil
2 large eggs
1/4 cup unflavored, unsweetened milk (cow, almond, soy)
1/4 cup water

Place oven racks and 2 lowest positions. Preheat oven to 425F and use convection if available.
Combine dry ingredients.
Add oil, eggs and milk.
Slowly add warm water.  You want a soft, wet dough.
Use an ice cream scoop to portion out 6 scoops onto 2 parchment lined cookie sheets.
Use wet fingers to smooth each into thin 5" circles.
Bake 8 minutes for convection/10 minutes regular oven.
Remove from oven and flip each using a pancake turner.
Return to oven with the pan that was on the upper rack in the lower position.
Bake 8 minutes longer.
Remove to wire rack to cool.
Store at room temperature in a zip top bag.

These are flexible; you can hold the sandwiches like a taco. They are also very filling.

Gluten-Free Flour Blend
1 cup brown rice flour
1 cup GF certified oat flour
1 cup almond flour/meal
1 cup tapioca flour
1/4 cup cornstarch
1 tablespoon + 1/2 teaspoon xanthan gum

Combine in a zip top bag.

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