Gluten-Free Sourdough Flatbread Recipe
This Gluten-Free Sourdough Flatbread recipe delivers a soft, pliable, and flavorful flatbread made with a blend of gluten-free flours and an active gluten-free sourdough starter. The dough is enriched with psyllium husk powder for structure and olive oil for moisture, then cooked gently on the stovetop or baked in the oven for a versatile, easy bread suitable for sandwiches, wraps, or as an accompaniment to meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 33 minutes
- Yield: 4 flatbreads
- Category: Bread
- Method: Stovetop
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 200g warm water
- 10g maple syrup or honey
- 8g finely ground psyllium husk powder (or 12g whole psyllium husks)
- 10g olive oil
- 80g active gluten-free sourdough starter (fresh or discard not older than a few days)
Dry Ingredients
- 70g potato starch
- 30g tapioca starch
- 110g superfine brown rice flour
- 30g millet flour
- 5g fine sea salt
Instructions
- Activate the psyllium gel: In a large bowl, whisk together warm water, maple syrup, and finely ground psyllium husk. Let the mixture sit for 2-3 minutes until it thickens into a gel-like consistency. If using whole psyllium husks, increase the amount to 12g to achieve proper gel formation.
- Add the sourdough starter: Stir the olive oil and active gluten-free sourdough starter into the psyllium gel until the mixture is smooth and fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the potato starch, tapioca starch, superfine brown rice flour, millet flour, and fine sea salt. Sift to break up any clumps if necessary.
- Form the dough: Gradually add the dry mixture to the wet ingredients, stirring until a soft, pliable dough forms. Knead in the olive oil until the dough is smooth and uniform. Dough should be soft but not sticky.
- Bulk fermentation: Cover the dough and let it rise at room temperature for 2 hours, until it becomes slightly puffy and airy.
- Cold ferment (optional, recommended): Cover the dough tightly and refrigerate overnight (up to 18 hours) to enhance flavor, hydration, and dough texture. Before shaping, bring dough back to room temperature.
- Shape the flatbreads: Divide the dough into 4 equal-sized balls. Cover and let them rest for 15-20 minutes. Roll each ball into a circle approximately 1/4 inch (0.5–0.7 cm) thick. For smaller flatbreads, divide dough into smaller pieces.
- Preheat your pan: Heat a dry cast-iron or nonstick skillet over medium-high heat until thoroughly hot.
- Cook the flatbreads: Lightly oil the pan. Place a flatbread in the hot skillet and cover with a lid to trap steam. Cook for 1-2 minutes until bubbles form and the bottom turns golden. Flip and cook the other side for another 1-2 minutes. Optionally, flip again briefly to enhance puffiness. Remove cooked flatbread and rest on a paper towel-lined plate. Repeat for all flatbreads.
- Alternative baking method: Preheat oven to 450°F (230°C). Bake flatbreads for 5-7 minutes until puffed and lightly golden.
- Storage: Store flatbreads wrapped in plastic in the refrigerator for 1-2 days or freeze in airtight containers. Reheat in an oven or pan with a sprinkle of water to refresh.
Notes
- Use an active gluten-free sourdough starter for best rising and flavor. Avoid discard that’s too old as it may lack sufficient activity.
- The combination of psyllium husk powder and gluten-free flours provides structure and elasticity similar to gluten-containing doughs.
- The cold fermentation step is optional but highly recommended for improved flavor and texture.
- You can adjust the ratio of starches and whole grain flours according to your preference, but the given combination was tested and favored.
- Cooking on a hot pan with a cover traps steam, helping the flatbread puff up like pita bread.
- If baking, keep an eye on the flatbreads to avoid over-browning; baking speed may vary depending on your oven.
- Reheat wrapped flatbreads with a sprinkle of water to restore softness and pliability.
