Hi I'm Judith Kingsbury from Savvyvegetarian.com Welcome to my kitchen! Today I'm going to make gluten-free flatbread. What I put in my flatbread is one cup of oat flour. Now I just use the regular organic oat flour from Arrowhead Mills. You can buy certified gluten-free or you can use sorghum flour instead of oat flour. I use a cup of millet flour, this millet flour came from an Indian grocery and it's a different kind of millet than the yellow millet that we're used to. It is delicious and it was a lot cheaper as well. I also use a third of a cup of finely ground rice flour which I also got at the Indian grocery and it was inexpensive. You can but finely ground rice flour also in Asian markets or online. I use half a cup of tapioca starch and two tablespoons of arrowroot starch plus one teaspoon of xanthan gum and one teaspoon of salt. The essential ingredients in this recipe are the tapioca starch, the arrowroot starch and the xanthan gum. Those act as binders and also make the recipe soft. Xanthan gum or guar gum are the best binders for this recipe but you can also use ground flax seeds or ground chia seeds. Two tablespoons of ground seeds mixed with one quarter cup of water. And that should be part of the total liquid for the recipe. All the dry ingredients go in the bowl together. Mix it well so the xanthan gum is spread evenly throughout the flour. Then I'm going to add my two tablespoons of oil. I'm using coconut oil but you can use any kind of oil that you like. Mix in the oil using a spatula at first. The idea is to rub the oil well into the flour. If you want to leave out the oil you can, you will get a drier less flexible flat bread. This makes about twelve flat breads so that's about half a teaspoon of oil per flatbread. It's twenty calories from oil in your flatbread. If you can live with that, it's well worth adding some oil to the flat bread. Now I'm going to get my hands in here and rub the oil into the flour. Just keep rubbing until there's no more streaks of oil in there. Ok that's looking pretty good. It kind of has a crumbly texture now. I've got one cup of water plus two tablespoons, and I'm going to add two tablespoons of lemon juice to that. For a total of one and a quarter cups liquid. Pour that into the flour and oil. It will seem at first as if there is way too much water in here. Just keep stirring, it comes together into a ball. The more you stir it the more it hangs together. Once it comes together into a pretty solid ball, then you sprinkle the work surface with the fine rice flour. Turn the ball of dough out onto the flour. And kneed it just for a minute or two. You don't need to incorporate much flour, the idea is just to make a smooth ball of dough. This dough should be pretty soft, about as soft as it can be and still be a dough. I store my flat bread in a glass container with a tight fitting lid. I've kept it for up to four or five days in the fridge. This is some flat bread dough that I've had in the fridge for a couple of days. It gets a lot stiffer when it's in the fridge. When you break of your chunks you can kneed it and soften it up a bit. I use pieces about this big, that makes a six or seven inch flat bread. You can make it bigger, it's a little harder to handle the bigger it gets so I stick with that size pretty much. Take your ball of dough and flatten it out. Get flour on both sides. Then roll it out. Roll it out from the center to the edge, working your way around. Then it will stay a nice round shape, and be an even thickness as well. When the rolling pin starts to stick turn it over and flour some more. This another reason to make the dough so moist because it does soak up flour when you're rolling it out. You can see that it gets pretty thin. Use a spatula to pick it up. Now I'm going to put it on the pan. You want the pan hot enough, maybe medium to medium-high depending on your stove. It should be hot enough to make the tortilla puff up without burning. Here is my flat bread which has puffed up, lovely. You don't need to cook it as much on the other side. Maybe for just a minute, once it puffs up flip it over. Now we are ready to make some sandwiches. Some pesto, avocados, barbecued tofu, tomato, cucumber and lettuce. There is our sandwich all ready. Are you hungry? Ready for lunch? All right. Lets eat! Thanks-you for joining me to make gluten free flat breads, if you like this video please remember to click the like button and share it with your friends! Enjoy your lunch and see you next time.

• published: 06 Aug 2013
• views: 6