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Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Italian Flatbread
Italian Flatbread
*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
2 Eggs
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.
12 Comments on “Italian Flatbread”
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gluten free zen 
This is one good-looking flatbread! My family makes a flatbread called spianata and the crumb is very similar to this one. Just seeing it on a platter, I’d never have guessed it was gluten and dairy-free. Well done and thanks for sharing!
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You’re welcome! It was very easy and I am shocked at how good it is. I can see that it’s going to be my new favorite sandwich bread for a while. Next time I make it I’m going to do an oat version…we’ll see!
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Yay… it’s so awesome when a loaf of bread turns out, isn’t it? This looks fantastic.. I’ll have to pass it on to my gluten-free friend from bike class!
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Yes it is awesome when bread turns out! Especially gluten-free bread because for some reason it’s really picky. Thank you for passing it on! 🙂
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My mother loves flatbread but I never knew how to make it. I can’t wait to show her this recipe. I know she will make it immediately 🙂
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It’s simple, simple, simple, she’ll love it!
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That bread looks so delicious and how would you even know it was gluten free! Love the colour of the crust.
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My husband came in from California last night and had it for a late night snack. It got the thumbs up so I think it’s a go! I’m going to do some variations of it next week. 🙂
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This is a great-looking recipe. I’m going to try it. A thought though…you could double the spices and add to the dough…that might also be interesting. Or do half in and half on top. Anyway, thanks for the post!
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Yes, that would be a great idea! There’s so many different variations that you could try. Experimentation is the key! 🙂
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