Easy, gluten-free, vegan bread is a very common request that I get asked for. Worry not – I am on the case! It seems that is usually difficult to find decent, pre-bought gluten-free bread with good, wholesome ingredients in. So… let’s make our own!
Keeping it simple, today I decided to share a popular recipe from Angelicious. Flatbread is nice in that it doesn’t require yeast or other raising agents. It works perfectly to dunk in soup and into hummus. I’ll also happily nibble on this recipe as a snack…. or spread a bit of almond butter on top and then ***munch***.
This bakes in an oven in just 20 minutes and is ready to eat immediately. I’ve created a super quick video guide to show you how easy this is to make too (please scroll down for that, you will find it just above the written recipe).
Delighted to say that, as usual in the Conscious Kitchen, we are using some super health affirming ingredients such as ground flaxseed and ground sunflower seed. Nothing like making sure every morsel that you eat is full of goodness. It’s completely gluten-free incorporating rice flour and coconut flour (which you can substitute with potato flour or starch if necessary).
A tiny amount of tomato puree is responsible for that exciting salmon colour (and also serves to bring the flavours together to perfection). This flatbread holds together to wonderfully, at the same time as having a welcomed softness.
Simply put, the flavours dance and entwine to create the perfect flatbread.
Just a quick mention that this recipe proudly features in my book Angelicious… and has always been a bit of a winner when I’ve served it to guests.
Angelicious is jam-packed with over 100 delicious, soul-inspired gluten-free, totally plant-based recipes. It’s available as an eBook through me (and usually available on Amazon etc as a printed version). Or if you know me in person and come on retreat, please get a signed copy from me there…
You will need a grinder or blender to grind down your sunflower and flax seeds. Buy pre-ground if you prefer and substitute sunflower seed for another nut or seed instead if that helps.
Top points for flaxseeds and sunflower seeds, for their impressive levels of omega 3 essential fats. Flaxseeds work well in baked foods, granola or in raw superfood sweet treats. They are best used ground and stored in a fridge or freezer.
It doesn’t involve any fancy rolling either. You simply press down firmly (gotta make sure you press “firmly”) into parchment paper and you are good to go! Check out my video to get a super quick fail-proof visual demonstration of this…
- 100g rice flour ( 2/3 cup)
- 40g coconut flour ( 1/3 cup) - can substitute with potato flour/starch
- 4 tablespoons ground sunflower seed
- 4 tablespoons ground flaxseed
- 1/2 teaspoon sea salt
- 1 tablespoon tomato puree
- 125ml water ( 1/2 cup)
Preheat your oven to gas mark 6 (200C/400F) and line a small baking dish with parchment paper (minimum size 20 x 20cm or 8 x 8 inches).
Mix all the dry ingredients together thoroughly in a mixing bowl and then add in the wet ingredients.
Mix everything together with a spoon until it all starts to come together. Use your hands (probably easier) if you like.
Press the mixture into the parchment paper to form a layer approximately 1/2 cm ( 1/4 inch) thick. A little thicker works fine too. If you don't fill the whole tray just create an edge by forming with your fingers.
Use a sharp knife to score triangles.
Pop into the oven for 20 minutes.
Serve immediately (also keeps for a day or more).
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