Enjoy our Gluten-Free Flatbread Italiano, crafted with homemade sourdough starter discard for a deliciously authentic Italian flavor.
Deliciously Light and Crispy Bread Perfect for Any Meal!
Explore the delightful world of homemade gluten-free flatbread Italiano, featuring the use of sourdough starter discard. This recipe is infused with an array of Italian herbs and spices, including oregano, garlic, and onion, creating a flavor explosion that transports you straight to the Mediterranean. The addition of green olives and sun-dried tomatoes further elevates this dish, making it an excellent choice for anyone seeking a tasty and nutritious snack or appetizer.
To enhance the experience, the warm, crispy flatbread is topped with fresh avocado slices and a drizzle of balsamic vinegar, achieving a perfect balance of creamy and tangy flavors. Not only is this flatbread gluten-free, but it is also whole-food, plant-based, and SOS-free, allowing you to indulge in every delicious bite without guilt. Whether you’re looking for a unique lunch option or a simple yet impressive appetizer, this Italian-inspired flatbread is sure to impress.
Crafted with Love: A Delectable Italian Twist on Gluten-Free Flatbread Using Sourdough Starter Discard!
Hello beautiful people and welcome to my channel my name is Jennifer diamond and I live a whole food plant exclusive sofas free gluten-free lifestyle for health and well-being which gave me my life back I have reversed chronic disease lowered inflammation and got off nearly all my medications lost close to 40 lbs and kept it off and more that is.
Why I became a certified plant-based nutrition coach and why I’ve dedicated this channel to sharing how I improved mastered and continue to heal so that you can do it too today I thought I’d bring you along while I make flatbread Italiano using sourdough starter Okay so um you may have seen my.
Video where I uh talk about sourdough and making gluten-free sourdough bread um and so there’s a lot of discard which is the stuff that we don’t use because you have to feed it and so I I’m new at this and so I wanted to bring you along to see if we could make something out of what some people would literally discard and so I have it here.
Um it is cold it was in the refrigerator I would prefer it to be room temperature um but I wanted to just kind of take this out and mix it around a little bit I think I yeah I think I’ll just do it right like this um I want to mix it up a little bit and then measure the portion that we’re going to use is that necessary to do I.
Don’t know maybe I’ll just mix it a little bit in here um just because the stuff that’s on the bottom has been here longer than the stuff that’s on the top right and so I just kind of wanted to be able to to mix it a little do you need to do that I don’t know probably not but what I am going to do is I’m going to start by taking some of this discard and.
I’m going to put this glass bowl here and I am going to be um measuring uh about let let’s see let’s see I’m going to see I want to see how much 150 g you know what that looks like so this is a little bit more than that so we’re going to we’re going to go with 200.
G and there we go so um you could double this if you want but we’re going to go with 200 g and that’s actually 2011 so I can take out a little bit ah too much grams are very tiny aren’t they okay so here we have 200 grams of our starter and that’s the only thing that’s in here now this is a gluten-free.
Starter this starter was made with water and brown rice flour only so it’s really a cool thing for me to experiment with you and see how this how this could actually be something yummy to eat that isn’t going to harm so anyhow I wanted to go over some of the things that we have and that we’re going to add in here I have some um these are green olives.
And these particular ones are filled with um fresh garlic cloves now you know typically olives are stored in a liquid and the usually it’s some kind of combination of vinegar and there’s usually a salt so if you’re saltree um then I would go ahead and do what I did and rinse these off the best that you can or skip the olives you don’t have to.
Do this this is all just ideas um but I really liked it and if you want to do calamate olives those are the ones that are the darker um like more of a black color or mix them that would be good and also you can limit the amount so you know this is two these are two large olives you can chop them finer and do one or do one of each kind so you know.
It’s up to you but we’re going to have that in there and then we’re going to have some spices I have some fresh and I have some that are dry and what I have is the um Savory spices granulated onion I have some um oregano we have Rosemary both dried and fresh um I’ve got some garlic granulates which will give it a little bit more texture and um and then.
I have some fresh thyme which I think will be really fun so I’m going to go ahead and remove the fresh stuff for the moment and um I went ahead and put the the Rosemary in here and just gave it a little the mortar and pestl gave it a little grind because I love the the FL flavor of Rosemary but I don’t like when it’s like those sticks in it you know.
And so when it’s you know when it’s dried I like to really kind of grind it up so that it’s just more flavor than anything else and so I’m going to go ahead and put that in here and what I’m using is some really simple measurements and you can change the measurements depending on the flavor but it’s basically everything that is.
Dried is A4 of a teaspoon T isn’t that great I love that and you know you can double it or you can add half half a teaspoon would be really good um as as well in fact I wonder if I should have done that but I didn’t so um and now I’m going to go ahead oh you know what I want to do also add this this is the fresh thyme now you could.
Use uh thme that’s dry in fact I could put thyme that’s dry in here and let’s say you don’t have any of these well just go ahead and do like an Italian herb that has everything mixed up in it and this is just a two small sprigs and I’m literally going against the way that it grows and it just comes right off the stick now I could have left the stick or.
I could add more cuz I have them right here these I I happen to get from a local store by us which you can buy them or if you’re lucky you could even grow them oh I love fresh herbs but so here’s what it looks like and I what I might do is just take an additional sprig or two um to put on right before we bake it so let me do that since I put some of it in.
There already okay and so um I have if you’re going to use the fresh time I would recommend chopping it up unless you don’t mind these kind of of pieces in it see what it looks like right there um whoops there we go it kind of looks like a a tree branch and you could either chop it up and add it in or we could lay it on top and that’s why I.
Think I’m going to do a little of both um so just for a moment let me just you know show you that there’s no real right or wrong way if I had a lot more I would use my herb scissor um but I only have this little bit just to show you because we’re kind of of experimenting and then I would just put it right in there um there we go and so now I’m just going to.
Incorporate this into the dough oh so pretty and now this dough is a flat bread so it’s not like we want it to rise or you know do anything with and oh isn’t that pretty so yeah so I might even double the amount of spices just because it might just you know it just adds more flavor now I’m going to go ahead and decide do.
I leave the olives like this or should we chop them up a little more well I just got excited I thought I was going to leave it like this but I think I’m going to just chop them just a little bit more and do like a rough chop and you can just decide in the moment what you want to do um and like I said you can leave them.
Out or you can just have a very minimal amount and as far as the salt is concerned when in doubt rinse it out okay and so you can certainly do that um boy this looks like a lot when they’re chopped so maybe I’ll just put in half of what I originally thought um and so you you know that they were original.
Two in here so you decide are you an olive lover or not anyhow and then just kind of mix it all in and now what I’m going to do is we’re going to cook it so I’m going to attempt to try it on this thing but you could do it in a pan as long as it was non-stick you could bake it in an oven which is like my.
Default to what I uh might do if this sticks or doesn’t work somehow but I have this um on like a low setting it’s on two and then you can make any shape you want you could do whatever you want but I’m literally just going to pour it on and I could do it in one big glob I could do it in tiny smaller um individual.
Sizes so I think it really doesn’t matter it’s just a matter of deciding what works for you and so now what I’m going to do is I am just going to kind of spread it out not too thin but you know just it’s a flat bread so you don’t want it to be um a thick bread a thick flat bread right that would be kind of funny so I’m just.
Kind of play with it until I feel like I’ve got it the right thickness and then I am going to place our fresh herbs right on top and that is just mostly um just to have it look super pretty and I could take a few off like I did and sprinkle those around as well and then I.
Could do the same thing with the thyme which we did you know put in there but it kind of looks really pretty isn’t it this is nice and then literally we’re just going to fry it for a few minutes on each side and um and then we can top it with a few other things we could top it with some of these I might even just for fun put a couple pieces on here of.
The olive just to make it more colorful if you know me you know I love color and you could also even add some um oh sundried tomatoes and I happen to have some gosh that’s a great idea should I grab some I will hang on I had these in the um freezer and but they’re so thin that.
They’ll probably just need a minute or so to thaw look at that oh this was a great idea so you could use tomato um powder as well which I have um so you could use them both and just make it make it your own so I’m going to go ahead and just put in a couple of these right on top just some of these smaller ones.
A smaller piece right over here there we go look at that that looks fantastic and so now we’re just going to let it sit and while we’re letting it sit I just want to talk to you about a few other things so I have these Sprouts these uh you can certainly top it with Sprouts when it’s all done of any sort um these Sprouts were actually I sprouted them.
And then I fro them because I didn’t eat them fast enough and I was going to be heading out of town and now so I am thawing them out so I just want to say that you can sprinkle these in we could have mixed some in maybe I’ll just put a little on top they’re a little mushy when they you know come out from being frozen so the texture might be different.
And if you don’t care for that then you can just use fresh ones and then you can use this to either mix in or use it for something else um like a smoothie or whatnot but I did want to point that out and then the other thing that I’d like to top it with is some fresh avocado and of course if you don’t like avocado well heck don’t use avocado but if you do.
Like it I think it’ll be a nice creamy texture to the bread um when it’s done and I will slice it and put it on at the end so now it’s just a matter of waiting a few minutes until this looks like it’s ready to be flipped over and then crossing our fingers and hoping that it doesn’t stick because of course I don’t use any oil there’s no butter there’s no.
Yeast there’s no flour there’s nothing in this it’s just the brown rice glutenfree right flour that we used as a discard to the sourdough so if you haven’t seen my video on sprouting or um you know uh me and my avocado I’ll link those above and you can check those out if you’re interested okay so I’m going to go ahead.
And flip this guy oh my goodness look at that look at that oh wow looks good smells great and the Browning is perfect so I had it cooking on the low temperature and so if you’re going to be doing this on the stove top just keep the flame very low and make.
Sure that you’re using a pan that is a nonsti stick pan it um it will stick if you use it just straight on a regular pan um you could try a um cast iron you could try a green pan or you could try any um ceramic uh coated pan and um you know see see how that works um and if you don’t have that kind of pan you don’t feel comfortable using that then.
Go ahead and line a cookie sheet with parchment paper and go ahead and cook it um for about maybe 350° um until you see it started to get uh Brown on top which could take maybe about 15 15 15 minutes or so and then go ahead and carefully flip it over and do the other.
Side okay everyone let’s take a peek here and now I noticed that it’s kind of got some indentations because it wasn’t totally smooth and so you know we could have put something of some type of weight um if you wanted to uh to press it down so that the brownness might become a little bit um more even but it doesn’t have to.
Be uh let’s see whoa we lost one tomato woo look at that I’m going to grab it though and we’re going to put it right there and I’m going to go ahead and move this guy out of the way oh yum smells so good okay and so here we have it our flatbread look at that and it’s made with a discard sour dough I can’t even believe it so I’ve got some.
Extra pieces on the side here of that sundried or dehydrated tomato and then I did slice up some avocado which I can just you know you you don’t have to do this but just to kind of place it um on top might be fun and yummy another thing that might taste terrific and it could be fine just how it is.
Is you can put some a little bit of ground um you know black pepper corns you could also add these when you’re mixing it up and I didn’t but you could do either or and then top it off with some premium classic California balsamic this stuff is amazing it’s all SOS free um they have a line that is SOS free I’ve got two flavors here that we could.
Try one is called Gilroy Garlic and one is the premium classic Bal pic and so we’re going to go ahead and try these um they like you to shake the bottles really well and so you can turn it over and do this um or whatever but you just want to make sure to get all the goodness mixed in there and oh do I love these so let me go ahead and give it a.
Little drizzle and the other thing is maybe you don’t want to drizzle it what else could you do you could just put some on a little bowl and and dip it this would be really great with a salad um and or soups to dip it in it’s just a really beautiful beautiful piece right.
Here oh man this looks amazing so let’s go ahead and get into this now I can cut it off of the plate which I think I might do um or maybe what I’ll do is get a scissors and just cut it that way so kitchen shears are always is great oh man this is yummy looking all right here we go.
M wow that’s really nice I had a big piece of avocado so I want to try one more bite to really give a nice description of the flavors oh man that’s delicious it’s got a crunch but yet chewy moist I do taste some sour but not very much because this is a discard um I love the balance of the Italian flavors.
With the tomato sundried tomato wow and there’s no real wheat or flour or anything in it it’s just the brown rice so thank you so much everyone don’t forget to eat your greens and give plants a chance we’ll see you next time bye for now I haven’t had bread in so long is this even count as bread maybe.
This doesn’t count as bread
