Well, lucky me to have such a successful bread recipe right out of the gate! As those of us who cook gluten-free know, even when you follow an allergen free recipe exactly, it’s not guaranteed to turn out. This flatbread recipe is adapted from Living Without magazine and is yeast free, gluten-free, and dairy free. It’s also incredibly easy.
I cannot believe how good it is. I used all of their flour and measurement suggestions except reduced the sugar by 1 Tablespoon, used dairy free butter and dairy free yogurt instead of regular, and added the seasonings and olive oil. The next time I make it I’m going to omit the sugar all together and see what happens. Why have the sugar in there if it’s really not necessary? There’s no yeast in the bread so they can’t be using it to feed that so it must just be for flavor. I would think that the yogurt provides plenty of sugar and that the extra sugar really isn’t necessary.
The recipe makes two flat bread loaves which are about 2 inches high and 6 inches wide. They can be cut any way you like and would work wonderfully for sandwiches when cut in half. The texture is fantastic, light and fluffy, and they do not break apart or crumble when they are warm or have been cooled. I think they would also work well for sandwich bread or hamburger buns if they were formed into 4 smaller mounds. (You may have to adjust the cooking time though, so keep an eye on them.)
You can make it without the herbs and olive oil on top of course, or you could add other types of herbs if you like. I think it would be great sandwich bread with all types of fillings, or as an appetizer bread with olive tapenade, roasted peppers, a rich balsamic, and a nice olive oil.
*Preheat oven to 375 degrees for conventional, 350 for convection
1/3 Cup Sorghum Flour
1/4 Cup Brown Rice Flour
1/2 Cup Tapioca Flour
1/2 Cup Potato Starch (not potato flour)
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt (my new favorite salt!)
1 teaspoon Xanthan Gum
1 Tablespoon Sugar
2 Tablespoons Dairy Free Butter, melted
1/2 Cup Dairy Free Plain Yogurt
2 Tablespoons Water
1 Tablespoon Apple Cider Vinegar
1 Heaping Teaspoon Chopped Garlic
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1/2 teaspoon Fresh Rosemary, snipped
A Healthy Pinch of Kosher Salt
2 Tablespoons Olive Oil
Dairy Free Parmesan
Line a baking sheet with parchment paper and set aside. In a large bowl, whisk the flours, baking powder, baking soda, salt, and xanthan gum. Set aside.
In a medium bowl, mix the eggs and sugar together until the mixture is a lemon color.
Add the yogurt, water, vinegar, and stir. Slowly add the melted butter whisking quickly.
Slowly fold the flour mixture into the egg mixture.
The batter will be sticky.
Divide the batter in half placing each mound on opposite sides of the lined baking sheet.
In a small bowl, add the garlic, basil, oregano, rosemary, kosher salt, and olive oil and mix.
With damp hands (you may have to dampen them more than once), pat each flour mixture into a hamburger shaped mound. About 6 inches wide, brush with the olive oil mixture and sprinkle with dairy free parmesan.
Place the dough in a preheated oven and bake for 20-25 minutes (convection). If it begins to brown too quickly cover lightly with foil. The bread is done when it springs back when touched in the middle and is golden. Cool on rack.
This is about 10 minutes into the baking time. I was very excited to see it puffing up so nicely!
A perfect appetizer or snack bread.
Slices very well for sandwiches with no crumbling, dry, or grainy texture. Not to mention it’s gorgeous!
Beautiful enough for company and they won’t ever know they’re eating gluten and dairy free.