The soft gluten-free flatbreads are a great alternative to bread, to be eaten plain or stuffed, hot or cold. Moreover, these flatbreads can also be frozen, and with a few minutes in a hot oven, they will seem freshly baked. I flavored them with mixed herbs, like thyme and savory, but they are great even without. Soft and versatile, these gluten-free and lactose-free flatbreads are perfect for savory snacks, picnics, or buffets.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 255.54 (Kcal)
- Carbohydrates 44.85 (g) of which sugars 0.78 (g)
- Proteins 6.00 (g)
- Fat 7.43 (g) of which saturated 1.14 (g)of which unsaturated 0.84 (g)
- Fibers 7.89 (g)
- Sodium 4.09 (mg)
Indicative values for a portion of 108 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
- 17.6 oz flour (Molino di Diego bread mix)
- 7.1 oz flour (Nutrifree bread mix)
- 0.35 oz fresh gluten-free yeast
- 4.23 tbsp extra virgin olive oil
- 2 cups ml water
- as needed gluten-free rice flour (for dusting)
- as needed extra virgin olive oil
- as needed aromatic herbs
Tools
- 1 Bowl
- 1 Fork
- 2 Baking Sheets 30×40 cm oven tray
Procedure
In a bowl, dissolve the yeast in a little warm water taken from the 2 cups in the recipe.
Add the flours and the oil, then pour all the water and mix with a fork.
Also add the salt and knead with wet or oiled hands.
Cover the bowl with a lid or cling film and let it rise in a warm place at about 72°F for about 2 hours, it should double.
Deflate the dough and turn it out onto a lightly floured work surface.
Cut pieces of dough about 10-12 and form balls.
Place each ball on a baking sheet lined with parchment paper and flatten them with your hands trying to give them a round shape.
Cover with cling film and let it rise again in a warm place for about an hour.
Preheat the oven to 392°F in static mode, make holes on the flatbreads with your fingertips.
Decorate with aromatic herbs, a pinch of salt on the surface, and a teaspoon of oil for each flatbread.
Bake and cook for about 20 minutes.
Remove from the oven and enjoy hot or cold.
WARNING: consult the Italian Celiac Association handbook and carefully read the ingredients, to ensure they do not contain gluten contamination
Tips
You can add black olives, cherry tomatoes, or onions for an even tastier version.
They remain soft for 2 days in an airtight container.
They can be frozen.
They can be frozen.
They can be frozen.
They can be frozen.
FAQ
Can I use dry yeast?
Yes, replace 10 g of fresh yeast with 3 g of dry yeast.
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