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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 knead 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 knead 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. "And you didn't have to put oil in the pan?"
No, no oil at all. You can oil it if you want to.
This is good. You just want it dry on the bottom for the
other side. Like that.
What to do when things go wrong. Start again if that happens.
Just gather it up and start again. Use a little more flour next time.
Maybe I'll roll this one out not quite as thin.
I don't want it to burn though, maybe I'll flip it over.
Oh this one is toast. burned.
I need to turn this down a little bit. It's too hot.
Oh. Well that didn't work. Sometimes you win a few, you lose a few.
You can just kind of stick it back together though.
It's going to have hole in the middle but that's all right.
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 for joinng 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.