We hope you LOVE this gluten-free flatbread! It’s: Then when ready to eat, all that’s left to do is cook the flatbread in a hot skillet for a few minutes per side. Luckily, baking powder and apple cider vinegar combine to create a fluffy, foamy reaction that adds lightness.įor next-level deliciousness, we add sea salt, garlic powder, and oregano.Īfter mixing the dough ingredients, the flatbread is rolled between sheets of parchment paper for mess-free rolling. Coconut milk and olive oil add healthy fats to prevent sticking and add moisture as well as flavor.Īnd though leavening is not always used in flatbread, it’s important with gluten-free baking - no hockey puck flatbreads allowed here. When it comes to making gluten-free flatbread, the key is the right combination of gluten-free flours, fats, a boost of fluffiness, and some added flavors.įor the flours, we include coconut flour and oat flour for heartiness and then lighten it up with potato starch (known for its fluffy, cake-like texture in baked goods). And now, our gluten-free version is here and ready to be part of the party! How to Make Gluten-Free Flatbread Hundreds of variations (including our Garlic Herb Flatbread and Easy Vegan Naan) now exist and are enjoyed throughout the world. Its origin dates back to ancient times with evidence of flatbread being enjoyed in Mesopotamia, ancient Egypt, and the Indus civilization. flat) bread made from flour, water, and salt. It is fine after freezing.In its simplest form, flatbread is an unleavened (a.k.a. Can freeze in small quantities to keep longer unfreeze as needed. Add more nut milk or water to achieve the consistency you want. Then add the drained rinsed beans, cocoa powder, vanilla, salt (optional), and sweet potato and blend till smooth. To avoid clogging up the blender/VitaMix, first chop the dates coarsely by hand and then blend the dates with the date water and the nut milk to smooth consistency. Omit melted coconut oil substitute one small roasted (or microwaved) sweet potato (without peel) for sweetness and creaminess. Can add more dates and omit the maple syrup. Use the date water for sweetener in place of (or in addition to) nut milk. Use unsweetened almond milk or walnut milk or milked oats, or date water (see below) enough to make the right consistencyĬover 6-8 Medjool dates (for double recipe) with boiling water and soak for a few hours to soften the dates. Use two cans of black beans and double all other ingredients I make the black bean version every two weeks or so. *Nutrition information for 1 of 2 servings of the black bean pudding was calculated with the lesser amounts of almond milk and maple syrup and without optional ingredients: Calories = 234, Fat = 2.2 g, Saturated fat = 1.0 g, Carbohydrates = 51.3 g, Sugar = 22.6 g, Sodium = 57 mg, Potassium = 672 mg, Protein = 10.3 g. *Nutrition information is a rough estimate calculated for the cashew version using the lesser amounts of almond milk and maple syrup and without optional ingredients. *If nut-free, we’d suggest oat milk as a dairy-free option. Also, considering how low in fat and high in protein it is, I’d have to say the black bean version is my favorite! However, I slightly preferred the flavor of the black bean pudding and the texture didn’t bother me. *The black bean pudding does maintain a tiny bit of graininess in texture, as opposed to the cashew pudding which is completely smooth. *If adjusting the serving size of the black bean pudding, be sure to manually adjust the called-for amount of black beans.
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