Gluten-Free Flatbread Recipe with Hummus
Gluten-Free Flatbread with Hummus
Here’s something you can use at a buffet, a Superbowl party, or if you just want some snacks to munch on. This Gluten-Free Flatbread will do a great job. And, depending on what you top it with, you can have plain or seasoned Gluten-Free Flatbread… As mild or as peppy as you like it. Add some hummus and you’ll be enjoying a nutritious, filling snack or appetizer for your family and any guests you might have.
This flatbread recipe is easy and fast, even though it is yeast-raised. I’ve made it numerous times recently while I was testing different flours. It has been easy to make no matter what happens. The flatbread can be done in as little as 35 or 40 minutes, start to finish, which includes the 15 minutes it takes for it to rise. If it does have to wait a little longer, though, you can come back 20 minutes later without any problem.
For a gluten-free snack or appetizer, this one is quick, easy and good for all ages!
Flatbread with Hummus
Proof the Yeast:
- 1 Cup Warm Water
- 1 Teaspoon Sugar, or half as much Honey
- 2 Teaspoons Active Dry Yeast
- 1/2 Cup Almond Meal, BRM, 56g
- 1/2 Cup Gar-fava Flour, BRM, 60g, or White Rice Flour, 80g
- 1/2 Cup Sorghum Flour, BRM, 68g
- 1 Tablespoon Egg Replacer, Ener-G, 8g
- 1 1/2 Teaspoons Xanthan Gum, OPTIONAL, 4g
- 1/2 Teaspoon Kosher Salt, 3g
Other Wet Ingredients:
- 2 Tablespoons Oil, Olive
- 4 Teaspoons Sugar, or half as much Honey
- 1 Teaspoon Apple Cider Vinegar
- Rosemary, crushed
- Freshly Ground Black Pepper
- Cajun Seasoning
- Kosher Salt
- Hummus for Dipping, like this traditional version made with garbanzos or this Cannellini Hummus
Preheat oven to 350 degrees F.
Stir sugar/honey into warm water; stir in the yeast. Set aside to proof for 5-10 minutes. By then it should look bubbly and expanding.
Meanwhile, mix all the dry ingredients in a medium size bowl.
Stir other wet ingredients into the yeast mixture.
Add yeast/wet ingredients to the dry ingredients and mix thoroughly.
Grease or oil one large baking sheet or three 8 in. diameter baking pans, or line with parchment.
Divide the dough evenly with a spatula into six lumps (three if you want larger flatbreads). Transfer the lumps of dough to the baking sheet or pans. Use the back of a wet spoon or your spatula to smooth the dough if needed and to spread it out to be 1/2-inch thick or less.
Cover with another baking sheet inverted over the top, or with greased foil, and set in a warm place to rise for 15-30 minutes.
Sprinkle with optional toppings like crushed rosemary, freshly ground black pepper, paprika, Cajun-style seasoning mix or kosher salt.
Bake at 350 or 375 degrees F for approximately 12-15 minutes, or until golden brown.
Cool on a rack.
The center should be springy and dry when cut or torn, and the bread should be flexible even after it cools.
Stop by these lovely parties to see more:
Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday
The Gluten-Free Homemaker’s Gluten-Free Wednesdays
Miz Helen’s Country Cottage Full Plate Thursday
Whole New Mom’s Allergy Free Wednesdays
Frugal Follies’ Frugal Food Thursday
Vegetarian Mamma’s Gluten-Free Fridays
Cybele Pascal’s Allergy Friendly Friday