Gluten-Free Flatbread

I decided to make some flatbread for this months Go Ahead Honey its Gluten Free event hosted by Naomi at Straight Into Bed Cakefree and Dried. The theme is breakfast food this month and since I eat this bread almost every morning I decided to make a post about it.

Eating flatbread is actually more familiar to me than eating some regular bread; all of my mothers family is from Lapland and there people traditionally eat flatbread made from different kind of flours. Some of my most vivid and earliest memories are from Saturday mornings back at my grandparent’s house in Lapland. My grandmother started warming a large stone oven very early in the morning and then she baked bread there for hours; in Lapland they used to bake once a week and the bread made on that one day would last for a week. I woke up to the smell of fresh flatbread on those mornings and got to eat it all warm and straight from the oven with fresh butter. I never have forgotten the taste of that bread and it is still what I think of when someone mentions the word bread.

I still associate warm flatbread with my grandmother, happiness, Lapland and of course great food; so it’s no wonder that I like to eat my gluten-free flatbread as often as possible. When living and spending time in Lapland I got to eat the best food; it was fresh and mostly consisted of reindeer meat, fresh fish, cloudberries, vegetables which were home grown and self-made cheeses. I never appreciated it back then, it was a norm to have the access to real food, but now days living in a big city I understand what a privilege it all was.

The flatbread I make these days is far from the one my grandmother made; mine is made with quinoa flour, not with barley and wheat flour and not baked in a stone oven. I make this bread almost every morning because I think it’s fast to make, it doesn’t contain anything unhealthy and it’s made with quinoa flour so it’s not starchy.

You can adjust this recipe in many ways, if you want a more protein rich bread add some nut meal to it, I use the almond meal which is left over from making nut milk quite often in this. Rice flour works here too and some buckwheat flour adds a darker taste to this. I don’t like using xanthan gum since I think it’s disgusting, but it would hold this bread together just as well as the psyllium husk I use, eggs work a as a binder too, grated cheese is also an option for a binder (and it tastes good when added to bread).

Psyllium husk is also great for people who are starting out a gluten-free diet since it promotes the healing of the stomach. I eat it mixed with water and also some glutamine if I accidentally happen to eat some gluten and it helps with the pain at least for me.

Gluten free flatbread

- 1 cup (2,4 dl) quinoa flour

-1/2 -1 tsp salt

-1 tbls psyllium husk

-3/4 cup (2 dl) water

Preheat oven to 200 Celsius (400 F).

Mix the salt, psyllium husk and flour together, add the water gradually so that it resembles a thick porridge, wait for a couple of minutes and then spread the batter on to a baking tray lined with baking paper.

Bake for approximately 20 minutes, the time depends on the flour you used and also on how thick you have spread it. The thinner it gets, the faster it bakes. When I’m in a hurry I usually spread the batter very thinly and it bakes in 10 minutes.

Measure the flour in to a bowl.

Add the salt and psyllium husk.

Add the water gradually if you want to be on the sure side. It should look somewhat like porridge.

Let it sit for a couple of minutes and then spread it on to a baking tray lined with baking paper. I like to make mine small and round.

Sprinkle some seeds, herbs, salt or olive oil on top if you want to. I sprinkled some poppy seeds this morning.

Bake for about 20 minutes.

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