Gluten-Free Buttermilk Flatbread- Easy as 1-2-3

The easiest gluten-free cracker-flatbread ever.

There are days when keeping a Gluten-Free Pantry Quick Mix in your cupboard can come in handy. Yesterday- as the flannel grey sky spit snow at us out here in the high desert- a certain gluten-free goddess had a casita full of men to feed- including those devilishly handsome amigos of mine, Joey and Will. So Joey and I collaborated in my tiny blue tiled cocina and whipped up some tasty gluten-free comestibles.

He made his fabulous
Kicked Up Rockin' Guac. I made some hummus spiked with cilantro pesto. We served up an array of crudities, organic blue corn chips and salsa, chicken salad (from Will), my Pecan Crackers, jalapeno-stuffed olives, and my freshly made basil-pecan pesto with a spur-of-the-moment improvthat is a cross between a tender cracker and a tasty flatbread.

And I'm also thinking, Dear Reader, this dough might make for a delicious and fast gluten-free pizza crust.



Easy Gluten-Free Buttermilk Flatbread

It doesn't get any easier than this - especially if you keep a package of Gluten Free Pantry's Quick Mix on hand. Don't have Quick Mix? Use any gluten-free buttermilk biscuit mix.

Ingredients:

1 package Gluten Free Pantry's Quick Mix or a GF biscuit mix
Roughly 1/4 cup good olive oil
Roughly a tablespoon or so of mixed dried Italian herbs: basil, sage, rosemary, dill, etc., or to taste
Fresh water, as needed

Option:

2 tablespoons grated Parmesan

Instructions:

Preheat the oven to 375 degrees F.

Line a baking sheet with greased parchment paper or a reusable Silpat.

In a bowl, combine the Quick Mix with a 1/4 cup olive oil and the dried herbs. Drizzle in a little water and mix. Add just enough water to make a soft dough. It will be slightly sticky- but not too wet. If you need a touch more oil, add it.

Using wet hands, scoop the dough out of the bowl and mound it onto the baking sheet. Using your palms flatten the dough evenly from the center out to the edges, and fill the baking sheet. Edges will be rough, and the bread will be about 1/3 to 1/2 inch thick.

Experienced bakers out there might opt to cover the mound of dough with oiled plastic and use a rolling pin to flatten and roll out the dough, but I wanted to join the party ASAP, so I simply used my hands to press it out, and tossed the flatbread into the oven lickity-split.

When the bread is golden brown and baked through- about 15 minutes, give or take- remove it from the oven and allow it to cool for a few minutes before cutting and serving (it is delicious warm). I used a pizza cutter to slice the bread into squares.

I served the warm flatbread with a bowl of basil pesto as a topping, but any favorite spread or dip would work.

This flatbread would also make a fabulous and quick yeast-free pizza crust. 


Karina

11 comments:

  1. This recipe sounds wonderful. I am new to participating in blogging although I have been reading your website since October. I think it is terrific!! I am curious as to whether you have found that sugar is causing you problems as well as gluten. My sister and I have both had some issues after removing gluten from our diets and have often wondered if we could have a problem with sugar since that is one thing we seem to be eating before the onset of some of the symptoms. We do not have problems everytime we eat sugar though. That is the one thing throwing us off. Any thoughts on this would be much appreciated.

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  2. I love that I'm not a sugar addict anymore. Can you have agave and honey? If so you're set! ;) Otherwise there is always stevia. You'll notice you taste flavors more and will find traditional sugary things too sweet after awhile.

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  3. Your flatbread looks wonderful and easy. I will have to give that one a try. I'm glad that you are starting to feel better. I hope it continues.

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  4. Thanks for tonight's choice to accompany the massive salad I need to make before the yummy vegetables go bad! This flatbread sounds just terrific. I can't wait to try it. Glad you are feeling better....

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  5. Anonymous14:52

    This looks like tasty and quick! What inspired you use the GFP quick mix over Pamela's baking or bread mixes?

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  6. Hey Lindsey,

    Same with me - noticing that sugar will, in general, cause bloating, but not every time; even some juices and fruits now cause trouble. I'm sugar-free now, and avoiding yeast [hence the flatbread]. Feeling better on that front, anyway......

    Heya Kelly! You turned me on to The Mood Cure - and wow. Sugar-free does make a difference.

    I made an improv Peanut Butter Banana Cake with some honey and stevia and it is fantastic! Will post my recipe when I'm back on my feet.

    On Day 2 of toxic metal detox, so I'm laying low, feeling like I've been run over by a Mack truck.

    Thanx a bunch, Lea Ray!

    Heya Faye! Hope you enjoy...

    Anon - What inspired me? I had a Quick Mix in the pantry, and no Pamela's, and five hungry men in the casita! :-)

    xoxo

    Karina

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  7. sophie00:32

    Hi Karina,

    good luck to you for the detox and getting better!!
    would you suggest anything else instead of the quick mix or buttermilk biscuit mix?i only make my own mix, can't find any where i live.your flatbread looks delicious.also, would you make coconut flour by grinding shredded coconut?would love to try your new cake too..
    thanks a lot for your help!
    sophie

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  8. Hi Sophie,

    I don't have any bagged mixes on hand to check the ounces. I'm guessing it's about two cups of flour.

    To make Self-Rising Flour Mix::

    Combine:

    1 cup gluten-free flour mix
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt

    Add some buttermilk powder, if you like [don't know how much as I've never done this].

    Or use plain yogurt as a sub for part of the liquid.

    As for coconut flour - you could try processing unsweetened grated coconut in a food processor until it becomes a fine flour. Why not?

    Good luck!

    Karina

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  9. sophie00:09

    ok karina, thank you for the tips.i hope to try the recipes soon.
    all the best for your detox.

    sophie

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  10. Anonymous10:55

    Re: the flatbread recipe

    I'm going to try it today, it sounds good...how does it keep?

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  11. Anon- I honestly don't how it keeps because there's never been any left overs. If I were to guess, I'd say it is best to wrap and freeze pieces. GF breads and crackers get stale quickly.

    And you may have to re-crisp it in the oven for a few minutes- on a cookie sheet- before serving.

    Karina

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