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Quick gluten free flatbread

Published 28 May, 2007

I've blogged a favourite flatbread recipe before, but this is even easier. It's less versatile as it's definitely a savoury bread, but it is very easy and a quick carb to make if you're out of gluten free bread.

Gluten free flatbread recipe

Makes 4 flat breads

100g (3 1/2 oz) gluten free chick-pea (gram) flour
40ml (2 fl oz) olive oil
200ml (7 fl oz) water
Small handfull fresh coriander, chopped
Zest of 1 lemon

Put the flour in a bowl and pour the olive oil slowly into a well in the middle. Then gradually add the water while mixing continuously. You should get a batter that is fairly thick - it should pour, but not spread to the edges of the pan when you pour it in. Add the coriander and lemon zest and stir.

Get a non-stick frying pan nice and hot, add a little oil for frying and pour in 100ml of batter, which will form a pancake about 20cm across. Once this side is browned, turn it over and cook the other side. Lift it out and keep it warm while you cook the rest of the batter.

You can freeze any unused flat breads and simply pop them in the toaster when you want to use them. This is a really handy way of making sure you're got gluten free bread on hand.

This gluten free flat bread recipe came from the Food Doctor Everyday Diet book. The Food Doctor (Ian Marber) happens to be a coeliac, and so many of his recipes are gluten free, as well as being very tasty, and nice and low on the GL scale.

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