This flat bread, is the most versatile recipe I have found with my sourdough adventures!
You need a sandwich?…it’s got you!
You want pizza?…it’s got you!
Crackers anyone?…it’s got you!
You have to use that discard, or you will have to throw it out?…It’s got you!
Otherwise, this recipe needs no large introductions, because it is so yummy, after many years of bread like products, you’re going to be so amazed at what you could use it for!
- 1 Cup mature Sourdough starter or discard, If you do not currently have a mature Gluten Free Starter I may have some available for purchase here.
- 2-3 teaspoons Nutritional Yeast
- 1 teaspoon Mineral Salt
- Dash of Black Pepper
- 1/4 teaspoons garlic powder, we buy most of our spices through here.
- 1 teaspoon Psyllium Husk
- Up to 1/4 Cup water to thin the mixture
Mix everything except water, getting all the lumps out (I’m looking at you psyllium husk!). Let the mixture sit for at least 10 minutes to allow the psyllium husk to fully activate. Then, add the water 1 tablespoon at a time, up to 4 tablespoons (1/4 Cup) until it is thin enough to pour onto a pan or a griddle….like a pancake.
Pro tip: a silicone basting brush is very helpful to even out the flatbreads after you pour them onto the heated surface to cook. This is my favorite tool for cooking gluten free tortillas too.
Cook until the top looks dry and you can easily get your spatula under the flat bread, and flip to cook for a few minutes on the other side.
Fridge or Freezer?
Yes, and Yes! This flatbread does well for 3-5 days in the fridge, making sure it is completely cool prior to storing so that it will not stick to the other flatbreads. It also, freezes well with no discernable dryness, to myself or my family, that comes with many other gluten free bread-like products after time in the freezer.
Is your flat bread sticking?
This is typical of gluten free dough and batter in general. For this recipe I would suggest a ceramic or non stick pan of some kind. I find my ceramic griddle to be very effective, and I do not spray anything on it at all. If it sticks for me, I give it a few more minutes and try again. If it still sticks, it likely had residue cook on from the last flat bread and I try to scrape the area better before I cook another one there.
If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!
Thank you so much for stopping by!
If you want to learn more about the products we use, How to build a gluten free pantry, or how to start making Gluten Free Sourdough you have come to the right place.
How do you use this to make crackers? And are the results of this mix an E or S?
You could definitely make crackers out of these, The best results I have had for making crackers has been from a dehydrator with gluten free ingredients. Make sur to use parchment so they don’t stick, either in the dehydrator or oven. This would still remain an E recipe, even as crackers, if you used the batter as written, the toppings may change the fuel and it would likely go into crossover territory if you use S toppings.