Why You’ll Love this Gluten Free Flatbread Recipe
If you’re looking for a delicious and versatile bread alternative, you’ll love this gluten-free flatbread recipe. I can’t tell you how many times this flatbread has saved me during meal prep!
It’s so easy to whip up and pairs perfectly with a variety of dishes. Whether I’m using it as a wrap for sandwiches, a base for pizzas, or simply alongside my favorite dips, it never disappoints.
Plus, the use of black bean flour gives it a unique flavor and flexibility that standard gluten-free breads often lack. I appreciate how customizable it is, letting me experiment with different seasonings or toppings.
Trust me, once you try it, you’ll want to make this flatbread a staple in your kitchen!
Ingredients of Gluten Free Flatbread
When it comes to whipping up a quick and tasty flatbread, having the right ingredients is essential. This gluten-free flatbread recipe isn’t only easy to make, but it also uses some pretty unique flours that give it a great texture and taste.
Let me walk you through what you’ll need to get started on your flatbread adventure.
Here’s a handy list of ingredients for the Black Bean Flour Flatbread:
- 1 tablespoon black bean flour (I use turtle bean flour from Bob’s Red Mill)
- 3 tablespoons brown rice flour
- 2 tablespoons potato starch
- 1 tablespoon tapioca starch
- 1 egg
- 1/3 cup milk (you might adjust this a bit)
- 3 tablespoons oil (for pan frying)
Now, before you jump into the kitchen, let’s chat about these ingredients.
First off, if you can’t find black bean flour, don’t sweat it too much. You can often substitute it with another type of gluten-free flour, but you might miss out on that unique flavor and flexibility that black bean flour brings to the table.
Brown rice flour is pretty common and gives a nice texture, while potato and tapioca starch help bind everything together.
If you’re dairy-free, a plant-based milk can easily replace regular milk without sacrificing too much. Just remember to keep an eye on the consistency; you want that pancake batter vibe, right?
How to Make Gluten Free Flatbread
Making gluten-free flatbread is a fun little adventure that can brighten up any meal. So, let’s plunge into this delicious recipe for Black Bean Flour Flatbread.
First things first, grab a medium-sized bowl and combine 1 tablespoon of black bean flour, 3 tablespoons of brown rice flour, 2 tablespoons of potato starch, and 1 tablespoon of tapioca starch. Mix those flours together really well. It’s like a science experiment, but with food, and trust me, it’s a lot tastier.
Once they’ve mingled nicely, create a well in the center of your flour mix. This is where the magic happens.
Now, into that well, crack in 1 egg and pour in about 1/3 cup of milk. Don’t go dumping it all in at once; you might need a bit less depending on the flour’s mood, or perhaps your mood, who knows.
Mix it all together until you’ve got a batter that resembles pancake batter—smooth and runny, no lumps allowed. If it’s too thick, add more milk or even some water.
Once you’ve got that perfect consistency, heat up a cast iron pan over medium-high heat and add a splash of oil for frying. When it’s hot, pour in your desired amount of batter, thinking about how big you want your flatbread to be.
Cook it for about 3 minutes or until you see the edges starting to set. Flip it over and cook for another 30 seconds to a minute. And voilà, you’ve just made a flatbread.
Repeat this until you’ve used up the batter, and you’ll have about 3-4 beautiful flatbreads.
Just a quick note: I’ve had my fair share of pancake-like disasters, so don’t worry if your first one doesn’t look like a masterpiece. It’s all about practice, and they taste delicious regardless of their shape.
Plus, you can always cover any imperfections with your favorite fillings. Who cares if they’re not perfect when they’re so tasty? Enjoy your cooking, and remember to have fun with it!
Gluten Free Flatbread Substitutions & Variations
Exploring gluten-free flatbread substitutions and variations can be an exciting way to customize your cooking experience.
If you want to switch things up, consider using chickpea flour for a nuttier flavor or almond flour for a richer texture. You might also experiment with different non-dairy milks, like almond or coconut, to suit your dietary preferences.
For added flavor, try incorporating spices like garlic powder or dried herbs. If you need a vegan option, replace the egg with flaxseed meal mixed with water.
Play around with the ratios of flours to find your perfect consistency. The beauty of gluten-free flatbreads is their versatility, so don’t hesitate to get creative and make your own unique version!
What to Serve with Gluten Free Flatbread
After experimenting with various flours for your gluten-free flatbread, you might wonder what to pair it with to enhance your meal.
I love serving my flatbread with a variety of dips and spreads. Hummus, avocado, or a zesty salsa can really elevate the flavors.
You can also use it as a wrap for grilled veggies or marinated chicken, making it a fantastic option for lunch or dinner.
Don’t forget about toppings! A sprinkle of cheese or a dollop of yogurt adds creaminess that complements the flatbread perfectly.
For a snack, I sometimes enjoy it with a side of olives or pickles.
The versatility of this flatbread means there’s something for everyone, so get creative and enjoy!
Additional Tips & Notes
While preparing your black bean flour flatbread, keep a few additional tips in mind to enhance your experience.
First, feel free to experiment with the liquid; depending on your desired texture, you might prefer using more milk or a mixture of milk and water.
Also, remember that the cooking time may vary based on thickness, so keep an eye on the edges for that perfect set.
If you want a more flavorful flatbread, consider adding spices like garlic powder or cumin to the flour mix.
Finally, don’t hesitate to adjust the oil in the pan for a crispier finish.
With these tips, I’m sure your flatbreads will turn out deliciously! Enjoy your cooking adventure!