Gluten-Free Garlic Flatbread

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
• 0.5 tsp fine sea salt 0.5 tsp fine sea salt
• 1 cup warm water (about 105-115°F) 1 cup warm water (about 105-115°F)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp extra virgin olive oil, plus more for brushing 3 tbsp extra virgin olive oil, plus more for brushing
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped 1 tbsp fresh parsley, chopped

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free instant yeast, and fine sea salt. Ensure these dry ingredients are thoroughly combined for an even rise and texture.

2. 2

   In a separate medium bowl, whisk together the warm water, room temperature eggs, and 3 tablespoons of extra virgin olive oil until well emulsified. The mixture should be smooth and homogenous.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a sturdy spoon or a stand mixer fitted with a paddle attachment on low speed until a shaggy dough forms, about 1-2 minutes. Gluten-free dough will be much stickier and wetter than traditional doughs made with gluten-containing grains; this is normal and contributes to its tender texture.

4. 4

   Lightly grease your hands with olive oil or use a silicone spatula to help transfer the sticky dough onto a piece of parchment paper. Gently shape the dough into a rustic flatbread, about 1/2 inch thick. Allow the shaped dough to rest in a warm place for about 10 minutes while you preheat the oven.

5. 5

   Preheat your oven to 375°F (190°C). Brush the top of the rested flatbread generously with a little extra olive oil. Bake for approximately 25-30 minutes, or until the flatbread is golden brown on the edges and cooked through. The aroma should be wonderfully inviting.

6. 6

   While the flatbread is still warm from the oven, brush it again with a little more olive oil. Scatter the minced garlic and chopped fresh parsley evenly over the surface. The residual heat will gently infuse the garlic and parsley flavors into the bread. Let it cool for at least 5-10 minutes before slicing and serving to allow the texture to set.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.