Breadmaking can be a little tricky when you kick it gluten-free. If you’re not ready to dive into gluten-free sourdough breadmaking, or yeasted breads that take awhile to rise, gluten-free flat breads are a simple solution.
This gluten-free flat bread recipe is very high protein and fibre due to the quinoa and chickpea flour. I first made this recipe for lunch. I planned to serve up some fresh salad, a little soup, a cilantro pesto, vegetable hummus and knew we needed one more thing. The answer? Gluten-free flat breads!
My best creations happen when my fridge is looking most bare and that was the case for the concoction that became this.
Part of the inspiration came from the amazing Ethiopian meal Josh and I had gone nutty over a few evenings before. I made this hot little number in a dry, titanium pan reserved for flatbreads and pancakes – but do what you need to do to keep things from sticking. The trick is to keep your pan hot and work quickly.
For more cookware options, check out this Guide to Healthy Cookware. I haven’t tried these gluten-free flat breads with cast iron, but I think that would be a good option as well.
Serve this recipe alongside all your favourite meals!