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.
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!