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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    jackandfiona's Note:

    These are a wonderful alternative to wheat flour wraps or roti. Great with a curry, or instead of garlic bread with a salad or to have with soup. If using for wraps for lunch use fresh as they tend to dry out a bit when refrigerated. But leftovers the next day can be brushed with olive oil and garlic and rosemary and crisped up in the oven to use as a pita style chip. Great for kids lunch boxes. Depending on the type of rice and potato flour you are using you may have to adjust the liquid a little. This is a tender dough so roll out gently and use plenty of cornmeal flour on your board. I find that the dough sticks to a wooden board too much so use plastic, glass or marble surface. You could play around with cornmeal quantity if you wanted to. Got this recipe off a Sky TV cooking programme.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix all ingredients together adding milk last and in stages so as not to end up with too wet a mixture. The dough needs to be just past the crumbly stage, and able to come together in a soft ball in your hand.
    2. 2
      Roll out golf ball sized portions to as thin as you can handle the rolled out dough.
    3. 3
      Cook on a greased hot skillet or pan for 1 minute on each side. Keep warm til serving.

    Ratings & Reviews:

    • on September 17, 2009

      45

      I thought this was a great recipe. It was very easy and tasty also!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2008

      55

      These were really good. This was the first time that I have had success in making an alternative to wheat flour wraps. Every other time I've failed until I tried this recipe. Thanks for a great recipe Jack & Fiona!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2007

      45

      This was a great recipe. I didn't have any potato flour, so I used tapioca instead. Then arrowroot as the next ingredient. I also didn't use buttermilk, just plain soymilk. It folded up nicely and held Gyro the way a wheat pita bread would. I also think that I will love them for any wheat tortilla substitute. I will be making these often! Thank you for posting the recipe!!

      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 (70 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 179.2
     
    Calories from Fat 50
    28%
    Total Fat 5.6 g
    8%
    Saturated Fat 0.9 g
    4%
    Cholesterol 1.2 mg
    0%
    Sodium 328.5 mg
    13%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 1.2 g
    4%
    Sugars 1.8 g
    7%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    cornmeal flour

    xanthan gum

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