Thursday, November 17, 2011

Gluten-free, Sugar-free Toaster Oven Flatbread

Making gluten-free, sugar-free, yeast/leavening-free flatbread is quite easy with a food processor. But expecting chappati-like or pita-bread-like flatbread is unreasonable with this recipe as it's a pourable batter, and not a roll-out dough. Hmmm, now I wonder if it's possible to pour out pancakes on greased and floured pizza sheets and bake them into tortilla breads ... must give this a try.


2 1/2 cups (guessing) garbanzo bean flour
1/2 a long zucchini (chunked)
1 medium-to-large onion (chunked)
3-4 cloves garlic
2-3 handfuls of fresh spinach/leaks/turnip greens ...
1-2 tablespoons lemon
4-6 tablespoons mixed herbs (thyme, marjoram, basil, parsley)
1 teaspoon tarragon or savory (optional)
3 tablespoons olive oil and/or coconut oil
1 1/2 teaspoons sea salt
1/2 - 1 teaspoon turmeric (optional)
1-2 teaspoons rosemary (sprinkling on top)
1-2 teaspoons thyme (sprinkling on top)
1/2 teaspoon sea salt (sprinkling on top)

Step 1: In food processor, chunk up and blend to a liquid the zucchini, onion, garlic and fresh spinach greens. [Using celery, green onion, kale, leaks, broccoli, or other greens are options.] Add the lemon and oil(s), and this will be the liquid base for the bread. In fact, this wet mixture composes 50-55% of the ingredient.

Step 2: Add in the seasonings and be generous. Combine seasonings and vary the ones offered here. I've made spicy North African style flatbreads before, and apple-cranberry with sunflower seed breads seasoned with coriander (not my favorite but an interesting variety). Anyway, when ad libbing on the seasonings and spices, consider how the outcome will taste. Two favorites for mixing are rosemary and thyme.

Step 3: Eyeballing the amount of liquid in the food processor, add the equivalent or slightly less of garbanzo bean flour. Blend till smooth.
Step 4: With solid coconut oil lightly grease the pan and sides, and then completely dust the greased areas with bean flour. Tap off excess flour into the batter and whizz the flour to mix.

Step 5: Pour the batter into the pan and smooth it out evenly. On top of the batter dust with, liberally if you wish, rosemary, thyme and sea salt.

Step 6. Pop into the toaster oven and time bake for 13 minutes on 250F. Let the toaster oven cool 5 minutes or so and then bake at 250F on 13 minutes timed setting. Rotating the pan the last 5 minutes might be necessary for even baking.
Step 7: Serve hot or cool. As there is no yeast whatsoever in this bread, serving hot and not fearing yeast infection is a joyful plus.

1 comment:

  1. yum! i totally have to try this! thanks for the recipe!!!