Mar 27, 2012

Very Versatile Gluten-Free Flat Bread

It has been a long search for a gluten-free bread recipe and I think this one is the best, simplest and tastiest I have come across.

When Richa from Hobby and More posted this recipe, I tried it the same day and since then I have made it countless times in different forms. It has replaced my pizza base, my pita pocket and the "dipper" for olive oil and balsamic vinegar. Richa is an awesome vegan blogger from  Seattle and has a knack of coming up with some really amazing recipes. This one I have made so many times, I know by the time I finish writing this post I'm going to have to make it again!

The texture is perfect, the taste is amazing and it's so light you can keep eating it till you can't move! It is a steamed bread which can later be crisped up in your grill or on the tawa.

I followed her recipe and replaced a few ingredients to use stuff which is easily available in Bombay. Initially Richa suggested to add some gum (Gum Acacia) to the mix also, but we later realized the gum isn't necessary. By the third time, I eliminated the gum out of the dough and it was just fine. It was all in my head.

This was my first attempt at it. Turned out great!

Here is what you need:
(Makes two big flat breads or three small ones)

1/2 cup finely ground Oats (Use any of the quick cooking oat brands)
1/2 cup Arrowroot Starch
1/2 tsp Instant Dry Yeast
1/4 tsp Baking Powder
1/2 tsp Salt
1  tsp Jaggery syrup / raw sugar
1 tbsp Oil (Any neutral oil)
less than 1/2 cup warm water

Sesame Seeds/ Nigella Seeds/ Cumin Seeds / Pepper / Herbs / Garlic to top it up depending on what you are using it for.

In a bowl, mix the oats, starch, yeast, baking powder, salt and flavouring if any. Add in the jaggery syrup and oil and stir it around. Add warm water little bit at a time till the dough starts coming together. Make this dough a little more wet because the oats tend to soak up water very quickly. It's okay if it is sticky. (Check out Richa's post for pictures of the dough)

Let it rise for about an hour and fifteen minutes in a bowl covered with cling wrap.

Punch it down and split the dough in half or into three. Take each piece and flatten it out with your hand on a piece of parchment paper. This is necessary so that the dough doesn't stick to anything while steaming it. You can add some seeds on the top if you are serving it plain.

Before the second rise.

Let it rise for 15 minutes covered with a damp towel or cling wrap.

In the mean time get the steaming apparatus ready. I used a big vessel with water and a flat colander covered with a plate to steam the breads.

Once the breads have risen a bit, transfer them to the steamer one by one for about 5 minutes. When you touch the bread now, it shouldn't stick to your finger. Remove it from the steamer carefully and peel off the parchment paper and let it rest on a wire rack for a few minutes.

To use it as flat bread, grill it or toast it a bit. Use to dip into vinaigrette, or salsas, hummus

To use it as a pizza base, transfer the bread to a grill. Let it grill for about 5 minutes, then take it out and top it up with sauce and vegetables and put it back in again.

GF Pizza Base topped with sauce and veggies  

To use it as pita bread, grill it or toast it dry on a flat pan. Cut it in half and push your fingers through the middle to make a pita pocket. Stuff with falafels, hummus, vegetables, pickles and lots of tahini.

This one was toasted on a tawa / flat pan
 Thank you Richa 


  1. i heart the heart picture!:)) Thank you for trying it Rithika! Lets put our heads together to make a mass produce-able gf breads and patent it ;)

  2. Thank you Richa! I've always wanted to patent something..haha

  3. Oats aren't gluten free - hope you're not making this for a celiac!

    1. Yup I know. You do get gluten free oats that aren't contaminated with wheat though.

  4. I want to make this but do not have steamer and have never seen a flat colander. Any suggestions on how to steam?

    1. Hi!
      If you don;t have a steamer, boil water in a wide and deep pan. Invert a smaller utensil inside it and then place a plate on top of this utensil so it sits inside the pan and doesn't touch the water. Cover the wide pan and steam your flat breads! :)

  5. This is looking very good. i really want to try steaming method. I would like to know if it works with other flour combinations. I make GF chapati's that are ok but my pizza base are hard, still work in progress and GF bread just not managed that at all. Steaming sounds like an alternative.


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