Gluten-Free Lavash Crackerbreads

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 baking powder OR instant yeast 1 tsp certified gluten-free baking powder OR instant yeast
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water (around 105-115°F) or unsweetened plant-based milk 1 cup warm water (around 105-115°F) or unsweetened plant-based milk
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), salt, and your chosen leavener (baking powder or yeast). Ensure all the dry ingredients are thoroughly combined for even distribution.

2. 2

   In a separate medium bowl, whisk together the warm water or plant-based milk, room temperature eggs, and olive oil or melted butter until well combined. The liquid should be smooth and emulsified.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until a cohesive dough forms. Gluten-free doughs are often stickier and softer than traditional doughs; do not overmix.

4. 4

   Lightly grease your hands with oil or water, or use a piece of parchment paper to handle the dough. Divide the dough into 2-3 portions and gently shape each portion into a thin, irregular oval or rectangle on a lightly floured surface or directly onto parchment paper. Allow the shaped dough to rest for about 10 minutes before baking.

5. 5

   Preheat your oven to 375°F (190°C). Carefully transfer the shaped dough (on parchment paper if used) to a baking sheet. Bake for approximately 20-25 minutes, or until the crackerbreads are golden brown and feel firm to the touch. They should sound hollow when tapped. Let them cool completely on a wire rack before breaking or slicing into desired pieces.

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.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.