Warm Italian Flat Bread
Gluten Free recipe
This Gluten Free Italian flat bread can be made ahead and freezes well; the perfect accompaniment to any of our pasta dishes.
|25 minutes||30 minutes|
|Preparation Time||Cooking Time|
|200ºC/400ºF/180°C Fan/Gas Mark 6||9 portions|
|Oven Temp||Servings / Makes|
You will need
Gluten Free Bread mixture:
350g/12oz Glutafin Select Gluten Free Multipurpose White Mix
1 1/2 x 5ml tsp Dried yeast (in sachet with Mix)
1/2 x 5ml tsp Caster sugar
2 x 5ml tsp Skimmed milk powder
1/4 x 5ml tsp Salt
300ml/11 fl oz Hand hot water (1/3 just boiled, 2/3 cold = hand hot)
1 x 15ml tbsp Mild olive oil
There are a number of gluten free fillings and toppings you can add in the flat bread, like sundried tomatoes, olives, rosemary or simply choose your favourite ingredients. To see other topping suggestions click here
1. Combine the Glutafin Gluten Free Flour Mix and yeast together in a medium size bowl with a fork. Stir in remaining dry ingredients. Add water and oil and stir to make a smooth stiff batter
2. Combine chosen gluten free filling ingredients together and stir half of the combined mixture into the bread batter. Spoon into a 23cm/9" greased square baking tin, and top with the remaining filling. Cover with oiled cling film
3. Leave to prove in a warm place for 45 minutes until the mixture has risen by half. Remove film and bake in a pre-heated oven until the bread is crisp and golden in colour
4. Serve warm in squares. Once cool store in an airtight container in a cool place for up to three days. Warm before eating for best results
Gluten Free, wheat Free option:
Use 375g/13oz of Glutafin Gluten Free Wheat Free Multipurpose White Mix and all ingredients except Caster sugar or Skimmed milk powder. Proving time is 1 hour.
If you have any left over, serve the bread with dipping oil. Combine balsamic vinegar, a pinch of mixed dried herbs and olive oil and serve in a small bowl accompanied by squares of warm flatbread.
Gluten Free Flatbread is also delicious served with houmous or any savoury dips.
This bread is suitable for home freezing. Seal in a freezer bag and use within a month. Best warmed through before serving.
Recent Comments (1)
Katie Moger 7th May 2013 Just made this with green olives and dried mixed herbs it was soooo lush just like proper bread recommend to all!!!