Gluten-free mini flatbreads with turnip greens and sausage. They are as good as those from the bakery and cost much less!
A dish from Italian cuisine: whether you use broccoli rabe or turnip greens, they will splendidly accompany the savoriness and oiliness of the sausage.
The mini flatbreads are a very easy yeast bread to prepare, perfect for those with gluten intolerance or allergy, but also for anyone without any issues.
They are soft and appetizing flatbreads, similar to those often seen for sale at the bakery and which, unfortunately, celiacs cannot enjoy.
Perfect for everyone, even celiacs, but they maintain the taste and softness of traditional preparations.
Many simple and tasty mini flatbreads, perfect for winter evenings. As soon as they’re out of the oven, their scent will intoxicate you.
Turnip greens or broccoli rabe and sausage is a classic dish that I often prepare, and just the other day we had leftover cooked and sautéed turnip greens, so it really only took a moment to prepare this quick flatbread with vegetables and meat.
The time to prepare the dough and put everything in the oven!
With this relatively simple recipe, you can obtain gluten-free mini flatbreads that are soft and flavorful, which I assure you will be a great success even with your non-celiac friends.
They are excellent to serve instead of bread or to be stuffed with cheese and cold cuts for a healthy and hearty snack.
This recipe was born out of personal necessity. Every now and then, my sister comes to visit me, and she recently turned out to be allergic to gluten, so I try to cook delicious foods suitable for her diet.
Now I share this recipe with you, and you’ll see how good it is.
Convenient to transport outside the house for a picnic with friends or for a single meal at school or work.
Few simple ingredients to have mini flatbreads always at your disposal, also because they can be conveniently frozen to preserve all their fragrance.
Let’s see together how to proceed with the preparation of this recipe.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 18 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 210.71 (Kcal)
- Carbohydrates 25.93 (g) of which sugars 1.42 (g)
- Proteins 6.56 (g)
- Fat 9.93 (g) of which saturated 0.75 (g)of which unsaturated 2.58 (g)
- Fibers 4.72 (g)
- Sodium 501.61 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Gluten-free mini flatbreads with turnip greens and sausage
- 18 oz oz flour (gluten-free)
- 1 3/4 cups cups water (lukewarm 70°F)
- 0.5 oz oz fresh yeast (half if using hydrated yeast)
- 1 teaspoon sugar
- salt
- 1.4 oz oz olive oil (or extra virgin)
- 3 sausages
- 1.1 lbs lbs turnip greens (or broccoli rabe, weight when cleaned)
- to taste extra virgin olive oil
- 1 clove garlic
- chili pepper (to taste)
- salt
Tools
- Bowl
- Baking Pan
- Parchment Paper
- Pot
- Pan
Steps
Gluten-free mini flatbreads with turnip greens and sausage
Dissolve the fresh yeast in the water along with the sugar and slowly pour the liquid into a bowl with the gluten-free flour.
Start kneading and then add the salt and olive oil “we like extra virgin olive oil, you use whichever you prefer”.
Leave to rise in a dry place for at least 2/3 hours, until it triples, as it is a very weak flour it will take more time! So don’t worry, place it in an off oven with the light on, obviously covered with a cloth.
While the dough is rising, prepare the filling.
Start by cooking the turnip greens, washing them thoroughly under running water.
In a pan, sauté the garlic clove with chili pepper, then add the turnip greens.
Stir with a spoon, cover with a lid and cook for about twenty minutes, they should completely wilt.
Halfway through cooking, also add the salt.
Once cooked, take the sausages, remove the casing, cut them into pieces, and cook with the turnip greens.
Remove everything from the heat.
And set aside.After rising, divide the dough into several balls of roughly the same size.
(Each ball weighs about 1.6-1.8 oz).
Place the balls on one or more baking sheets lined with parchment paper.
With oiled hands, gently press them to form your mini flatbreads, let rise for about 30 minutes.
After the time has passed, use your fingertips to make the classic holes in the mini flatbreads.
Create an emulsion in a bowl with a bit of water, oil, and salt, and brush it over the entire surface.
Preheat the oven to 375°F and bake for 15/18 minutes in a static oven (or 356°F for 15/20 minutes in a fan oven).
(Until a light golden color appears, do not extend the cooking time too much or they will become bricks, so monitor the color and test them).
It’s important to note that they will never be fully golden as we are using gluten-free flour.
Towards the end of cooking, garnish the mini flatbreads with the previously cooked turnip greens and sausages, place back in the middle rack of the oven.
Just to warm everything through.
Take out, serve.
Tips
This is the basic recipe, but you can enrich your mini flatbreads with cherry tomatoes, onions, oregano, olives, zucchini slices with cheese, etc.
They can be frozen but after being cooked and cooled.
A common mistake when making soft mini flatbreads is adding too much yeast to make them rise quickly. But it’s not ideal for digestion.
So let’s avoid making a typical beginner’s mistake with yeast bread. Rather, let the dough rise for the mini flatbreads longer, and the result will be perfect.
It’s important to repeat the second rising once the mini flatbreads are rolled out; let them rise for another half hour to achieve very soft mini flatbreads.
If you liked this recipe, click many stars, thank you so much.
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