Dairy-Free Gluten-Free Baking Cookbook: 75+ Delicious Cookies, Cakes, Pies, Breads & More by Fahrenkrug Danielle

Author:Fahrenkrug, Danielle [Fahrenkrug, Danielle]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-12-02T16:00:00+00:00

Flatbread

NUT-FREE | SOY-FREE | VEGAN

Use this recipe in place of tortillas, as a side bread, or bake it with your favorite pizza toppings. These flatbreads are cooked in a skillet and may start to bubble while cooking, which makes a crisp flatbread.

PREP TIME: 15 MINUTES

BAKE TIME: 25 MINUTES

MAKES 4 SMALL FLATBREADS

1¼ cup plain dairy-free yogurt

2 tablespoons plus 4 teaspoons extra-virgin olive oil, divided

1 teaspoon apple cider vinegar

2 cups Basic Gluten-Free Flour Blend or store-bought equivalent

¼ cup tapioca flour

1 tablespoon baking powder

1 teaspoon salt

¼ teaspoon baking soda

1 . In a large bowl, whisk together the yogurt, 2 tablespoons of oil, and the vinegar. Add the flour blend, tapioca flour, baking powder, salt, and baking soda. With a spatula, stir together until a dough forms. Knead with your hands or the spatula for 3 minutes.

2 . Divide the dough into four disks. On a floured work surface, place one of the disks and, using a rolling pin, roll to a ¼-inch thickness. Repeat with the remaining dough disks.

3 . In a large nonstick skillet over medium-high heat, heat 1 teaspoon of oil. Add one dough disk to the skillet and cook until slightly browned and crisp, 2 to 3 minutes per side. Transfer to a platter and repeat with the remaining dough, adding 1 teaspoon of oil to the pan for each piece of dough.

STORAGE: Make sure the bread has cooled completely before storing. Store at room temperature in an airtight container for up 3 days. Or store in the refrigerator in an airtight container for up to 1 week.

SUBSTITUTIONS: You can use avocado oil in place of olive oil, as it can withstand higher heat.

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