As most of you know I have jumped on the sourdough bandwagon and it’s here to stay… until something else comes along, that is! LOL! Over the last couple of weeks on the blog, I have shared how to build a sourdough starter, my favourite sourdough discard recipes, and my sourdough recipe. I felt that it was important to break the sourdough process out into steps to make it easy to follow and digest. I wanted to finish this series off with a delicious gluten-free Sourdough Flatbread recipe from my Aunty Mary aka A Couple of Celiacs!
Take it away, Aunty Mary!!
Sourdough. I’m sure you’ve heard of that lately!! These small sourdough flatbreads are gluten-free, vegan and so tasty. They are best eaten the same day as they are made and they make an amazing lunch or an appetizer, with a glass of wine.
Using a sourdough starter is not as intimidating as you may think, so give it a try!
What you will need:
1. An active sourdough starter. You cannot just replace it with commercial yeast.
2. Anita’s certified gluten-free flour blend. If you use a different blend you may get different results. I have only used this blend which has no gums added.
3. A kitchen scale to weigh everything out. You do need this if you are baking with gluten-free flours because they have different characteristics and different weights.
4. A can of chickpeas for the liquid (aquafaba). Drain the liquid, then later you can season and roast the chickpeas for a yummy snack.
Mary’s Gluten-Free Sourdough Flatbread Recipe
Ingredients
- Flatbread
235 grams 235 of Anita’s gluten-free flour
120 g 120 starter
12 g 12 whole psyllium husk
300 ml 300 of warm water
45 g 45 aquafaba
1 tsp 1 salt
1 tbsp 1 maple syrup
Extra flour for kneading and shaping
- Toppings
Cherry tomatoes halved
peppers, sliced
olives, sliced
Directions
- Add psyllium to 100 ml warm water in a small bowl and whisk immediately to prevent lumps. Add the flour and 200 mls of water in a separate bowl, until fully combined and add the maple syrup and aquafabar. Lastly, add 120 g starter and mix well with a spoon or your hands.
- Cover the dough and put it in a warm place for about 2 hours. If you don’t have time to bake, you can leave it in the fridge overnight, after that two hours in a warm place. Dust a clean surface with white rice flour, or tapioca flour and cut the dough in half with a knife.
- Knead the dough, shape it into an oval and place it on parchment paper. Rest and let rise for about 3 – 5 hours. Brush the dough with olive oil and sprinkle with salt and pepper.
- Place tomatoes, peppers, olives or any other colourful veggies on the top. Making a tiny cut on top of the dough to hold the vegetables in place. Note: if the veggies are too thin they will just burn.
- Preheat the oven for 15 minutes at 425°F, with a Pizza stone on a lower rack (not at the very bottom)
- Place a pan full of water on the top rack, which creates some steam and stops the top of the bread from burning.
- Bake for 25 mins then turn oven down to 400°F for 15 mins.
- Cool for about 20 mins and enjoy dipped into a dish of extra tomatoes and olives, loaded with olive oil and salt and pepper.
- Ohh and the wine. Don’t forget the wine!
Well, there you have it a super easy and delicious gluten-free sourdough flatbread recipe! I hope you enjoy it as much as we do!
xo
Mary
You have 12g psyllium husk on the recipe twice; is that correct? Thanks!
How can this be gluten free if the starter is made from wheat flour?
How can this be gluten free if the starter is made from wheat flour?
You have 12g whole psyllium husk as well as 12g psyllium. Do you need 24g of psyllium?
Just to clarify.
This looks so delicious!
I just wanted to check one thing. Under ingredients, psyllium husk is listed twice,…12g whole psyllium husk and then again 12g psyllium .husk. There is only one mention of psyllium in the directions. Can you clarify the quantity of psyllium needed please.
Sorry, the Psyllium husk should only be listed once! xo
I’ve followed this recipe many times and have my own mix of flours ready to add, shortening the work. My starter is made with teff and quinoa flour. This is a very usable recipe for hamburger buns or if I want to make a sandwich. Love it! (I do add the small tomatoes and decorations as it makes it more appealing to eat) Just made four ovals and froze 3 of them. Works well. Thank you for posting it.