Making your own gluten-free flatbread is easy! Yes, you heard that right – so, now you don’t have any excuses not to try it. Why flatbread? Well, to be quite honest, I don’t have patience or the time needed to work with yeast – you need to babysit a piece of dough for hours and at the end all you have to show for is a loaf of bread. Undoubtedly, it’s a loaf superior to anything you may get in the store, but that usually does not compensate for the time investment.
That’s why I like my bread machine. It’s set-it-and-forget-it kind that does everything for you. And I’ve been able to get some great results this way. But sometimes you just need something more fun and unusual and flatbreads are something to try. I love tortillas (flatbread in my book), lavash, as well as Indian flatbreads, like chapati (or roti) and paratha. These are all great options for wraps, but what they miss is enough structure to make a sandwich.
I love sandwiches, and have shared recipes for sandwiches in the past, like this grilled tofu with coleslaw sandwich, or this tomato-basil-mozarella (aka caprese salad) one. So, I needed a quick, easy and flat (but not floppy) bread. Plus: the bread needed to be gluten-free.
Below is the result. I would call it a step in the right direction, as I wished that it was a bit crispier. Still, that’s nothing a toaster (or a toaster oven) can’t fix. The bread is basically made of corn, cashews and chia seeds all mixed together with some nutritional yeast, baking powder and spices.
The trick I discovered which helps bake the bread is to use a pizza stone. And if you don’t have one, don’t worry, I provide alternatives below.
Gluten-free flatbread with corn, cashews and chia seeds
What you’ll need:
- 4 cups corn kernels (fresh, frozen (defrosted) or from the can (drained))
- 1 cup cashews
- 1/3 cup chia seeds
- 1/3 cup nutritional yeast
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- Optional: 1/4-1/2 teaspoon salt (to taste)
- Cooking spray
What you’ll do:
- Preheat the oven to 425 F (220 C) with a pizza stone in it, if using.
- Put all the ingredients into a food processor and process until fully combined and smooth. This will take couple of minutes.
- If you are not using a pizza stone there are several different ways in which you can bake this. You can use a baking sheet or a 9 in x 13 in (23 cm x 33 cm) baking dish. Regardless of a method, you will need parchment paper. If using the pizza stone you will place the parchment paper on your pizza peel and pour the batter on it, shaping into a 1/4 in (5-6 mm) thick rectangle (I am assuming you have a pizza peel if you have a pizza stone, the two go hand in hand; but if you don’t just use your kitchen counter and be very, very, very careful when placing your bread onto the pizza stone as it will be hot and you can get burned). If you are using a baking sheet or a baking dish you need to spray the parchment paper with some cooking spray to prevent sticking and pour in your batter. Smooth the top and make sure the thickness is even throughout.
- Place the bread into the oven. If using the pizza stone, it will take about 15 minutes to bake this bread half way through, then you will turn the oven off. Leave the bread in the oven with the heat turned off for another 15 minutes. The pizza stone and the oven retain lot of heat, so the bread will continue to bake. If you are baking without the pizza stone, bake for 25 minutes, then check for doneness. The bread will feel soft but it should not feel wet.
- Take the bread out, and slide the parchment paper out of the baking sheet/dish. Let the bread cool on the parchment paper until cool enough to handle, then slide on the cooling rack. This will prevent the bottom from getting soggy.
- Serve warm or cold, and use as you would normally use a flat bread. Enjoy!
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