Gluten Free Artisan Flatbread

Recipes

Artisan Flatbread

Home / Bread, Rolls & Wraps / Gluten Free Artisan Flatbread

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Prep Time
Preparation Time
15m
Cook Time
Cooking Time
20m
Serves
Serves
6

The flavour of the black onion seeds and mixed herbs make this gluten free artisan flatbread a truly delicious dish!

  • Ingredients

  • 250g Glutafin Gluten Free Select Fibre Bread Mix
    1/2 tsp salt
    1 tsp dried yeast (from sachet in Flour Mix)
    1 egg (separated)
    150ml tepid water
    1 tsp black onion seeds
    1 tbsp dried herbs to sprinkle

  • Method

  • 1. Using a hand held mixer/ stand mixer mix together the mix, salt and the yeast.

    2. Whisk the egg white until stiff and add to the tepid water.

    3. Add the Flour Mix to the water mix and on a medium speed best together for around 1 minute.

    4. Place a lightly oiled non-stick mat onto the baking tray and pour the mixture onto the mat. Using the dough scraper or spatula dipped in water shape the mix into a flat round or teardrop shape. Cut 3 slashes through the top of the flat bread with a sharp knife.

    5. Using the left over egg yolk, beat the egg then brush the dough with the egg, sprinkle with herbs and the black onion seeds and leave to prove for around 1 hour.

    6. Just before baking slightly tease the slashes open again and bake in a preheated oven at 200°C / Gas Mark 6, after ten minutes reduce to 190°C/ 170°C Fan/ Gas Mark 5 for a further 15 minutes.

Preparation Time - 15m | Cooking Time - 20m | Serves - 6

Ingredients

250g Glutafin Gluten Free Select Fibre Bread Mix
1/2 tsp salt
1 tsp dried yeast (from sachet in Flour Mix)
1 egg (separated)
150ml tepid water
1 tsp black onion seeds
1 tbsp dried herbs to sprinkle

Method

1. Using a hand held mixer/ stand mixer mix together the mix, salt and the yeast.

2. Whisk the egg white until stiff and add to the tepid water.

3. Add the Flour Mix to the water mix and on a medium speed best together for around 1 minute.

4. Place a lightly oiled non-stick mat onto the baking tray and pour the mixture onto the mat. Using the dough scraper or spatula dipped in water shape the mix into a flat round or teardrop shape. Cut 3 slashes through the top of the flat bread with a sharp knife.

5. Using the left over egg yolk, beat the egg then brush the dough with the egg, sprinkle with herbs and the black onion seeds and leave to prove for around 1 hour.

6. Just before baking slightly tease the slashes open again and bake in a preheated oven at 200°C / Gas Mark 6, after ten minutes reduce to 190°C/ 170°C Fan/ Gas Mark 5 for a further 15 minutes.

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© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA
© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA