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    You are in: Home / Recipes / Gluten Free Flatbread Recipe
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    Gluten Free Flatbread

    Gluten Free Flatbread. Photo by paulamonster

    1/1 Photo of Gluten Free Flatbread

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    paulamonster's Note:

    This is a chewy noodle-like bread that is similar to pan fried green onion pancakes, except without the salt and green onions! I use it to make quesadilla-like sandwiches with salsa and cheese. Best fresh. They cook up like pancakes, but are chewier. Very yummy, even my wheat-eating hubby likes them!

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    Ingredients:

    Serves: 3

    Yield:

    6

    Units: US | Metric

    • 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 (approx amount!)
    • 3 tablespoons oil, for pan frying

    Directions:

    1. 1
      Combine flours very well in med. size bowl. Make a well in the centre.
    2. 2
      Drop egg into well.
    3. 3
      Add milk to well. Use less than full amount until you are sure how much you need.
    4. 4
      Mix very well until there are no lumps of flour. Add liquid as needed -- either milk or a combination of milk and water -- until you have a pancake batter consistency. It should be runny. I'm sorry that I don't have a better idea of how much liquid I use, but if you have ever made pancakes, just aim for pancake batter consistency.
    5. 5
      Pour desired amount (again, think of pancakes) into a hot, oiled, cast iron pan and turn to med. high heat.
    6. 6
      Cook about 3 min or until it looks like it's starting to set at the edges (time depends on thickness).
    7. 7
      Flip and cook on second side about 30 seconds to one minute.
    8. 8
      Remove and repeat. Makes about 3-4 flatbreads.
    9. 9
      (The bean flour makes the flatbread more flexible and easier to use as a wrap. So does the egg).
    10. 10
      (The milk makes the flatbreads brown nicer, but water can be subbed with decent results).

    Ratings & Reviews:

    • on July 05, 2008

      45

      This recipe is a great start recipe. It was just missing a few important parts. 1st try adding a little milk (we have to use dairy free) I used about 2 tablespoons of milk. Don't forget xathan gum 1/2 teas, next 2 tbl of sugar and about 1/2 tea of salt. This works well with the 1 egg, 1c of gluten free (bob's red mill) all purpose flour and 1/3 cup of water. I think I actually added a teaspoon more or so of milk. Ours is a dairy free milk from glutenfreemall.com. all of that gave this recipe a 4 out of 5 because it was quick and easy and I don't waste bread because it only makes a little. Much better than the store bought kind. Thanks for the start. I was looking for an easy fix.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 05, 2007

      25

      I found that with just one egg, the batter was more like play-dough, but I added an extra egg, instead of the suggested water and since I was using it for a savoury meal, I added 1/4 cup minced green onion, 1/2 tsp minced garlic and salt and pepper to taste. It was pretty good. I even cut the left overs in half and toasted them the next day.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2006

      I was really looking forward to something that might resemble a quesadillha or something like it. I was excited when, I found this recipe however I have to say that it is not worth you wasting your expenssive gluten flour on it. I made it twice, because her picture looked so good and I thought that maybe even thouh the directions were vey simple I might had done something wrong, I did not. The second time around was even worst then the first time around. Very disapointed!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gluten Free Flatbread

    Serving Size: 1 (74 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 221.7
     
    Calories from Fat 148
    67%
    Total Fat 16.5 g
    25%
    Saturated Fat 2.9 g
    14%
    Cholesterol 74.2 mg
    24%
    Sodium 41.0 mg
    1%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.4 g
    1%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    bean flour

    tapioca starch

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