Discover the best gluten-free flatbread recipe that’s delicious and easy to make. Perfect for wraps, dips, or as a side for any meal!
Deliciously Easy Recipe for a Healthy Alternative
The Best Gluten Free Flatbread, also known as Naan, is a delightful Indian flatbread that can be made from scratch using sourdough. This traditional approach not only enhances the flavor but also contributes to a healthier digestive process. Sourdough fermentation can break down gluten and other components, making it easier for many people to digest compared to conventional breads.
Incorporating sourdough into your flatbread recipes comes with significant gut health benefits. The natural fermentation process promotes the growth of beneficial bacteria, which can improve gut health. This makes sourdough flatbread a nutritious alternative for those seeking gluten-free options while enjoying the rich culinary heritage of Indian cuisine.
Unleash Your Taste Buds: A Delectable Journey into Gluten-Free Flatbread Delights
Hi guys and welcome to the no gluten Zone if you haven’t been here before I make content for people with food issues whether that’s allergies sensitivities intolerances or autoimmune issues that affect your diet I’ve had a lot of requests to share recipes so I thought I would start a new series of sharing some favorite recipes and one thing that I.
Love especially like once Summer’s over and the Heat’s over I get more into baking um I do bake year round but it’s like more this time of year especially with my sourdough starter and so today is a sourdough starter recipe and I am also going to make a video showing you how to start your own sourdough starter but all of that to say I’m going to be.
Making a Sourdough non bread na AA an it’s like an Indian flatbread and it’s really good and really easy to make so we’re going to start by combining everything and super easy everything in this mixer Bowl I’m going to mix it on the mixer and then we have some options that we’ll talk about at that point we’re going to start with one cup of.
Sourdough starter to that we’re going to add 1/2 cup of brown rice flour then we’re going to add one4 cup of Arrow root starch and then one4 cup of potato starch just a personal preference I like to find recipes that have at least an equal.
Amount of whole grain to starch but even preferably more whole grain than starch but we already see we have more whole grain here because our sourdough starter is whole grain and then that brown rice flour is a whole grain and that’s one and a half cup of whole grain versus half a cup of starches the4 cup of araro and the cup of potato starch it’s just.
Healthier better glycemic index better for your blood sugar and just all around it’s just something that I look at and I find that I feel better when I eat things with less starch I don’t say no starch but if I can minimize starch and have at least more whole grain than starch I find that I feel better sharing that for what it’s worth then we’re.
Going to put 3 tablespoons of olive oil I always use extra virgin olive oil there’s a lot of I know there’s bad stuff everywhere but there is a lot of fraudulent olive oil on the market so one thing I do to try to prevent that is I always buy the California olive oils and I look for the seal this seal right here means it was.
Tested and is supposed to be pure olive oil um that is the best thing I have found for trying to make sure that I don’t have a fraudulent olive oil then one tbsp of baking powder half a teaspoon of salt and finally one4 cup of water or milk I’m going to use water most of the time I use water for years my husband.
Could not have dairy and most of my recipes I made if it called for milk I would just substitute water in most cases like if you’re making like an alfredo sauce or something like that OB viously that’s not going to work but especially in baking stuff and people would always ask me like what do you do with the milk and I was like do you know.
You can put a non-dairy milk option and that kind of thing but a lot of times those create they have a different flavor and they leave like an aftertaste so I would just put water and people couldn’t believe it because it would turn out really good with just water so I’m still kind of in the habit like occasionally I’ll use milk now because.
My husband can have dairy now but um most of the time I just still opt for water okay I’m going to mix this up on my mixer and then we’re going to talk about those options okay so I’ve combined this all together it’s nice and well mixed I have three options now to proceed with this recipe this is one of the reasons I.
Really like this recipe it will really fit your schedule no matter what’s going on on that day option number one is to cover this let it rest like 20 to 30 minutes and then proceed with the recipe option number two is cover this and let it rest anywhere from 2 to six hours and then proceed with the recipe and option number three you can cover it put it in.
The refrigerator like overnight or for you know longer than six hours and then take it out and proceed with this recipe so I’m going to do the 2 to 6 hour option today so I’m going to cover this let it sit and we’ll come back to this later hello and welcome back so the dough has been sitting.
Covered for several hours what we’re going to do is split this into four pieces on parchment paper they don’t need to be any kind of perfect shape just spread them out okay so for cooking these you can do them in a cast iron pan on a cast iron griddle or you can do them in the oven on a.
Baking stone or baking steel I have a baking Steel in my oven and I’m going to use that and I’m going to use my pizza peel to get it in there and take it out and you’re going to cook it for 5 minutes on the parchment and then you remove the parchment and cook it for another 5 minutes if you’re using the baking Steel in the oven you want your.
Oven preheated to 450° we’ve got three done and one to go and they’re done this is where I wish I could capture the smell in here right now because it’s amazing um these are nice and flexible they’re not hard um you can do so much with these.
You could just eat them as they are alongside your meal you could dip them in a dip you could turn them into mini pizzas or like a garlic bread um I like to also like as an appetizer you could cut them into strips either long ways or this way and then have them like in a little cup where they pull out the strips and then there’s dips for them.
There’s just so many possibilities and they’re so easy to make and they’re so yummy I really hope you’ll give this a try have a great day everyone and God bless you
