Gluten-free crispy bread is quick to mix and cooks fast: it’s perfect as an accompaniment for appetizers. You often ask me for “more gluten-free recipes,” but as I always say, I’m not an expert in the field; however, I like to try and experiment, and if I find a recipe that inspires me and turns out well, I gladly share it. I don’t particularly like the specific gluten-free mixes, but for this gluten-free crispy bread, it’s necessary. I liked it. It’s tasty.
Don’t miss it
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1Piece
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz gluten-free mix for pizza and bread (I use Fioreglut Caputo)
- 1/2 cup water
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- to taste tomato pulp
- to taste dried oregano
- 1 pinch salt
- 1 tbsp extra virgin olive oil
- 10 Taggiasca olives
Tools
- 2 Bowls
- 1 Whisk for doughs
- 1 Rolling Pin
- 1 Mat reusable parchment paper
Steps
In a bowl, pour the flour, add the salt, and combine the oil. Also, pour in the water and mix first with a fork or a dough whisk, then by hand until you get a smooth and uniform dough. Roll it out with the rolling pin as thin as possible to form a sort of tongue. Place it on a baking sheet lined with the reusable parchment paper mat. In a small bowl, season the tomato pulp with oil, salt, and oregano, and spread it over the crispy bread. Add the olives and bake in a preheated oven at 428°F for 12 minutes.
