Gluten-Free Flatbread

Name: Gluten-Free Flatbread
Cook time: 8 min
Yield: 8 flatbreads
Cuisine: United Kingdom
Ingredients: 1 cup sorghum flour; ½ cup quinoa flour; ⅓ cup cornstarch; ⅓ cup tapioca flour; ⅓ cup potato starch flour; ¾ teaspoon baking soda; ¾ teaspoon xanthan gum; ¾ teaspoon salt; ½ teaspoon active dry yeast; 1 cup warm water; ¼ cup olive oil; 2 tablespoons apple cider vinegar; 2 tablespoons honey

I first made these to go with gyros. I folded mine over, and it was pretty close to the taste of a whole-wheat pita!

INGRIDIENT

1 cup sorghum flour

½ cup quinoa flour

⅓ cup cornstarch

⅓ cup tapioca flour

⅓ cup potato starch flour

¾ teaspoon baking soda

¾ teaspoon xanthan gum

¾ teaspoon salt

½ teaspoon active dry yeast

1 cup warm water

¼ cup olive oil

2 tablespoons apple cider vinegar

2 tablespoons honey

DIRECTION

Step: 1

Grease a baking sheet.

Step: 2

Combine sorghum flour, quinoa flour, cornstarch, tapioca flour, potato starch flour, baking soda, xanthan gum, salt, and yeast together in a bowl. Stir water, olive oil, cider vinegar, and honey together in a separate bowl until honey is dissolved; pour over flour mixture and mix until dough comes together in a ball.

Step: 3

Place 1/4 cup dough between 2 sheets waxed paper or plastic wrap and roll until very thin using a rolling pin or tortilla press. Place on the prepared baking sheet and repeat with remaining dough; let rise for 30 minutes.

Step: 4

Preheat oven to 400 degrees F (200 degrees C).

Step: 5

Bake in the preheated oven for 8 minutes.