So, I have been gluten and yeast free for eleven years. Wow, that is a long time to go without yeast filled bread. I do have some bread recipes on this site. There is basic bread, but that one contains five eggs, so there is no way I can eat that anymore. Hamburger buns were good, but again they contain eggs so I can no longer eat them. Eight years ago I perfected my simply made buns that no longer contained eggs. Yay for me. In the last eight years I have not worried about making new breads for quite a while, yet lately I have been craving a flat bread.
With this flat bread you have flexibility. If you would like to have it for a homemade jam sandwich, just leave off the herbs. Switch up your herbs if you wish. You are in control and you have the power!
Flat Bread- Gluten Free/ Yeast Free/ Vegan/ Soy Free
- 1/2 c. gluten free flour mix
- 1/2 c. chickpea flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. xantham gum
- 1/4 tsp. sea salt
- 2/3 c. water
- 1/4 c. olive oil
- 1 Tbsp. apple cider vinegar
Toppings
- 1 Tbsp. olive oil
- 1 tsp. dry oregano or 1 Tbsp. fresh- chopped
- 1 tsp. dry basil or 1 Tbsp. fresh- chopped
- 1/4 tsp. sea salt
Preheat oven to 400 degrees. Line baking sheet with parchment paper
Whisk together dry ingredients in a medium size bowl. Add in wet ingredients and stir until smooth. Smooth batter out, onto a parchment paper lined baking sheet. Spread out to approximately a half inch thick.
Bake for 18 to 20 minutes. Cut into desired shapes. Store in a sealed container on the counter for up to 3 days.
