Gluten Free Flatbread

Sensitivities and allergies to gluten grains are on the rise. Gluten can cause a wide range of issues including inflammation in the gut and body, digestive issues, skin problems, a foggy mind and more! The bottom line is, if you are sensitive to gluten, it no longer acts as a fuel to your body and instead does harm every time you eat it – don’t waste time, get it out of your fueling strategy if it’s not right for you. You can even take a break for a few weeks and see how your body reacts upon reintroducing gluten to get a better idea if it has an effect on you! Removing gluten was life changing for me. Within 2-4 weeks my body started to feel better than it had in years and years.

Removing this problem food was one step. Now it was time to start discovering some healthy gluten free alternatives. I was making lentil curry and felt inspired to come up with a quick easy flatbread that I could dip in my curry. This is what I came up with! To my wonderful surprise, this recipe is great toasted in the days to follow and lead to an absolutely delicious open face “sandwich” – my favourite being the one in the picture. Try topping your fresh or toasted flatbread with hummus, roasted red pepper, avocado, salt and pepper. If you want to get fancy, drizzle with balsamic vinegar. Yum!

This recipe is quick and easy. The flatbread cooks like pancakes. Both chickpea flour and brown rice flour are good sources of protein and fiber. That makes this a good way to add some veggie protein into your fueling strategy and can help to keep you regular! The batter will be thin and make thin tasty flatbread. If you want thicker flatbread, add a little less water or an extra tablespoon of each flour.

Ingredients

1/2 cup chickpea flour
1/2 cup brown rice flour
3/4 cup of water
1 tbsp olive oil
1 tsp baking soda
1/4 tsp pink Himalayan sea salt
(Optional: 1/4 tsp garlic powder + other spices)

Instructions

  1. Mix all of the dry ingredients together.
  2. Add the water and oil. Whisk together.
  3. Pour into a frying pan (I do NOT use oil when cooking these. They have never stuck to the pan for me. Test a small drop to check if your pan doesn’t stick. If necessary very lightly brush pan with olive oil).
  4. Cook similar to pancakes. Wait until you see bubbles in the batter to flip. Flip once lightly browned.
  5. They are finished when each side is a light brown.

Gluten Free Flat Bread