Every now and again I think, “What would go well with this [meal]? Garlic bread!”… But, I don’t eat bread. I started thinking about how to create something to satisfy this craving. My goal is to create, instead of buying a ready-made product when a challenge arises. Here’s how I create gluten free garlic flatbread.
Flatbreads are usually made from a few simple ingredients, flour, milk, butter. Perhaps some salt. Gluten in the flour gives the bread it’s elasticity. Creating something gluten free friendly, you still want it to have that stringy pull. It ought to seem like a dough.
With an extremely experimental hat on, I created a pancake mix and added a shit load of garlic. Splattering it out into a pan, I flipped, flipped again. Finally, it went into the oven, I don’t know have a real reason for this part. Perhaps I thought it needed a quick bake in order to dry it out a tad.
Did it work? Yes! The result was a fabulous gluten free garlic flatbread that I hope you’ll try and enjoy.
Gluten free garlic flatbread
- 150g Plain Gluten free flour mix – I use Doves farm gluten free flour.
- 20g Cornflour
- 250ml Water
- 1 Medium to Large Egg
- Generous pinch of salt – I use Himalayan Pink Salt from Lucy Bee
- Oil for frying
- Non-stick frying pan
- Baking tray
*I haven’t stipulated an exact amount, it depends on how much you like or love garlic. It should taste of garlic so at least 4 gloves. I add the entire bulb. Yes, the entire bulb!
- Preheat your oven to 180°C, 350°F, Gas Mark 4/5. The oven should be moderately hot
- Peel your chosen amount of garlic gloves. Flatten these with a pestle, or anything heavy, releasing the wonderful aroma and natural oils. Roughly chop. Or use a crusher for ease and speed
- In a large bowl, add the gluten free flour mix and cornflour. It’s optional that you sieve it. I dry whisk it to get out any lumps. Saves a bit of washing up!
- Add the water and egg. Whisk into a smooth mixture
- Mix in the salt and garlic
- Add a drizzle of oil (I use olive oil) into a hot, on high heat, non-stick frying pan
- Using a ladle, add a spoonful of mixture to the pan, just as if you’re making a pancake
- Cook for around 2-3 minutes, the mixture will be ready to move when it’s ready (Like a pancake)
- Before you flip, drizzle a little oil over the uncooked side
- Cook for another 2-3 minutes
- Place on a baking tray
Repeat to use the rest of the mixture
- Crispen in the oven for around 5-10 minutes.
Depending on the size of your frying pan, you might want to make it the entire size of the pan. I use a 30cm pan and that makes 2 gluten free flatbreads with the above quantities. It might be a nice idea to make lots of smaller flatbreads by using a smaller pan.