Gluten-free Garlicky Flatbread
At a whole foods, gluten-free Pampered Chef party I hosted at my home last week we prepared this great gluten-free garlicky flatbread and served it with some freshly prepared garlic dipping oil. I would be downplaying it to say it was a big hit. It was a really big hit. I think people were really surprised by how a cup of brown rice plus water, some cornmeal and a few other seasonings could be blended into a batter that makes such a nice light flatbread. When we took out the preheated baking stones and poured the flatbread batter from the blender onto the surface and it immediately bubbled as it began to cook- people got even more excited. Then, just fifteen minutes later, when we were able to serve the samples with the dipping oil they were all convinced that wholesome eating could be fast, easy and tasty!
Today I’ll share the recipe here on this blog, but I want to encourage you to consider signing up for my newsletter (click here to check it out) because at the end of this week my newsletter subscribers will be receiving the links to video clips of this cooking demo. Beth Perara, a senior executive director with Pampered Chef was the consultant for the party and she filmed and posted to clips. She is a health-minded vegan who is excited about the idea of Pampered Chef having even more whole food and gluten-free parties.
Gluten-free Garlicky Flatbread
1 cup uncooked brown rice
1 Tbsp. apple cider vinegar
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1 1/4 cup water
1 tsp. honey or agave
1 tsp. apple cider vinegar
2 Tbsp. ground flax
2 Tbsp. olive oil
1 1/2 tsp. sea salt
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1/2 cup cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. garlic powder/granules
1 tsp. dried oregano
Presoak the uncooked brown rice (plus the 1 Tbsp. of vinegar) in plenty of water for at least 6 hours (ideally, overnight).
Preheat baking stones (or cast iron skillets) as you preheat the oven to 425 degrees.
Drain the soaked rice in a fine-mesh sieve and then process well in a blender with the ingredients in the middle section. Separately combine the ingredients in the bottom section, then mix into the batter.
Dust surface of baking stone (skillet) with sesame seeds or cornmeal or lightly oil the surface with a pastry brush. Pour batter in a thin layer onto the hot baking stone. Bake for 15-20 minutes. Remove from oven and cut into strips or squares with a pizza cutter.
Serve with Garlic Dipping Oil (from Good and Easy Eats) or Marinara Sauce (from Everyday Wholesome Eating).
9 Responses to “Gluten-free Garlicky Flatbread”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
Yes yes yes! This was very delicious!!
Is there anything you can recommend as a substitute for
cornmeal? My digestive system won’t tolerate anything from
corn. Any ideas would be appreciated.
Kim,
Do you think it would work to substitute almond flour for the cornmeal? We have a corn allergy and the only thing I can think of that might have a similar texture is almond flour. Any other ideas?
I would probably substitute brown rice flour or sorghum flour for this application. Almond flour is oily and slightly sweet, so wouldn’t quite fit for this recipe.
Cornmeal is dry and gritty, so brown rice flour or teff flour would be good substitutes, or you could try sorghum (a finer flour).
I am new to cooking GF and want to try your recipe tonight. I have the rice soaking. when you say process the ingredients in the middle section are you using a food processor? I am a Pampered Chef consultant and have the Manual food Processor. Do you think that would work or should I use my blender since I don’t have an electric food processor. also I bought Milled Flax at the store today. Is that what you used or is it something different?
Thanks, Carrie
The manual food processor will not work for processing the rice into batter (it’s just too hard, even after soaking). You need to use a blender for this purpose. Milled flax is the same thing as ground flax. Hope it comes out great for you!
I don’t have a baking stone. Any suggestion on how I can cook this?
Thanks,
Kathy
Cast-iron skillets work great also.