Tuesday, April 7, 2009

Gluten-free Flatbread

Also know as gluten-free naan or gluten-free wraps.

In a moment of desperation, I managed to come up with a substitute recipe for Chebe: the popular and versatile dough mix of the gluten-free world. Chebe, in my opinion, tastes great and has a chewy, doughy texture that is difficult to achieve with most gluten-free foods. However, it's two main ingredients are tapioca and manioc flour which don't offer much in the nutrition department. So, I attempted to make a brown rice flour based mix and in place of the oil and/or eggs typically used when mixing together Chebe, I simply used applesauce and I'm happy to say I'm pleased with the results.

And Henry is too.

Gluten-free Flatbread (gluten-free, dairy-free, vegan)

1 cup superfine brown rice flour
1/2 cup white rice flour (plus more for dusting)
1/2 cup tapioca flour
1 tablespoon xantham gum
1 teaspoon salt
1/2 cup applesauce
1 cup water (plus or minus one tablespoon)

In a large bowl, combine the flours, xantham gum and salt. Then add in half of the water and mix, then the applesauce, then the other half a cup of water. The consistency should be much like a typical gluten bread dough and it will be sticky. Next, liberally dust a few tablespoons of the white rice flour onto a flat surface and take about 1/4 cup of the dough and start flattening with a rolling pin, making sure to put extra flour between the dough. Then add the flattened dough onto a skillet over medium heat (I used cast iron, so I didn't need oil) and "fry" both sides for about 2-3 minutes each. The dough should make between 7-8 corn tortilla sized wraps, less for larger wraps. They are best if immediately eaten but also store well in the refrigerator if kept air tight. You can warm them slightly in the microwave or on a skillet again to make them more pliable.
I see myself making a gluten-free flatbread #2 soon. Look for the addition of rice bran and other fiber-rific flours. I may even attempt to make them without xantham gum...

11 comments:

Erin said...

Unfortunately, I am soing an anti-candida cleanse right now, so I can't make these because they have flour (the problem with most breads, go figure), BUT. Might I just say that I am thrilled to see a fellow GF blogger who thinks tapioca doesn't count as a celiac food-group. Awesome job making bendy things out of brown rice flour :)

Lauren said...

Mmm, that looks really good. I love wraps, so this looks perfect =D.

Ricki said...

You know I love any bread without yeast in it--will have to try these out! :)

Marlow said...

This looks great! I can't wait to try it! :)

Katrina said...

Those look awesome! How do they keep? Do they stay pliable? Also, I am hosting my first product give away on my blog, www.glutenfreegidget.blogspot.com.
Check it out if you get the chance, and good luck!

Linda said...

I recently tried Trader Joe's brown rice tortillas and wasn't impressed. I've been thinking I should just make my own. I'll have to give your recipe a try soon.

Gina said...

These look great! I often get food that is meant to be eaten with flat bread, like Indian food, and just have it with rice. I don't mind that too much, but the occasional flatbread would be a treat!

Anonymous said...

i'd say your Chebe attempt was VERY successful! it looks YUMMY!!
-erin @ glutenfreewithapurpose

Weddinggirl said...

These look amazing. One question though, apples don't sit well with me. Could I substitute anything for the applesauce? Thanks

Allie said...

hey liz - wow - this looks great & pretty easy to make! I'm all about that ;)

Lauren said...

These look fabulous! I might have to join in on your tweaking. Love that they're so easy to prepare. Will share with you the results of my low carb experiments. Yum!

Your dog is such a cutie. :)