Gluten Free Rosemary and Garlic Flatbread

Diets

Vegetarian
Gluten free

Ingredients

Produce
- 2 cloves Garlic, fresh
- 1 tbsp Rosemary, Fresh

Refrigerated
- 1 Egg plus, large

Baking & Spices
- 1 1/2 tsp Baking powder
- 2 1/2 cups Gluten free flour
- 1 tsp Kosher salt
- 1 tsp Xanthan gum

Oils & Vinegars
- 1 tbsp Olive oil

Dairy
- 1/4 cup Milk

Liquids
- 1/2 cup Water

Time
Prepare: 10M
Cook: 16M
Total: 26M

Found on recipesworthrepeating.com

Description

This recipe is ideal for people who have allergies or sensitivities to both wheat and yeast. This Gluten Free Rosemary and Garlic Flatbread is a great substitute for your typical breads that contain both wheat and yeast. Full of flavor, this flatbread has fresh chopped rosemary and garlic kneaded within the dough. As the bread is cooking, the aroma of fresh bread, rosemary and garlic fill your kitchen. Youll love this flatbread and since its gluten free and yeast free, it is a great substitute for your everyday bread!

Do you know how hard it is to prepare food for your family where you and one of your children can only eat certain things due to food allergies, but the other 2 people in your family can eat anything they want?? Hi…and welcome to my life!! It’s ok though…I have this figured out. By the way…I’m Amanda! I’m the creator, writer, cooker (as my son calls me) and amateur photographer of Recipes Worth Repeating! You’re going to love my recipes because I cater to both needs. My recipes can be made gluten-free, as well as traditional! Yes! You do have the option for both!

Directions

Preheat oven to 425 degrees. If you have a pizza stone, you will want to use it. Thats what makes these beautiful brown baked spots on your bread. Place your pizza stone on the lowest rack in your oven. If you dont have a pizza stone, its ok...Ill give you certain steps below to accommodate.
Place the flour, xanthan gum, baking powder and salt in the bowl of a standing mixer. I use a Kitchen Aid. Put the paddle attachment on and mix the dry ingredients to combine on the lowest speed for about 3 minutes.
After 3 minutes, add the olive oil, eggs, rosemary, fresh garlic and milk and beat until the mixture comes together. Slowly beat in 1/2 a cup of the warm water on medium speed for about 2 to 3 more minutes. The texture of your dough should be quite wet and sticky, but not runny. If you need a little more water, add it.
Turn your mixer off and scoop the dough into 6 balls. I used an ice cream scoop that holds about 1/3 of a cup. Place the balls evenly on 2 cookie sheets lined with parchment paper (or you can use a silipat). Dip your fingers in water and spread/flatten each dough balls into about a 5-inch circle, starting in the center of the dough and working your way out. Leave the edge of the circle a little thicker that the middle.
Bake the flatbread on the pans for 8 minutes. Then, lift the bread from the pans and brush on a bit of olive oil. Then flip over each flatbread and place on the baking stone and cook for another 8 minutes or until golden brown. If you dont have a pizza stone, just flip these over on your cookie sheet that has parchment paper.
After the 8 minutes, remove from the oven and cool on a wire rack.
When cooled, seal in a plastic baggie and store at room temperature. Reheat these in the microwave before serving

Nutrition

Calories: 227 kcal