Gluten-free Baking
Unlock a New Favorite: Gluten-Free Sourdough Flatbread Recipe
A tasty and successful experiment
I'm still on the trail of all the foods I can make with gluten-free sourdough and have been working on GF sourdough naan. The recipe I’ve been using calls for sour cream or Greek yogurt. Today, I discovered I didn’t have either one, so I decided I would see what I could come up with without the dairy.
I have also wanted to see about making a flatbread with whole grain gluten-free flour, in this case, using the Premium Gold Gluten Free All Purpose Flour. So, I decided today was a good day to see what I could come up with.
Ingredients:
40 gr (8 Tbs) psyllium
648 gr (2 3/4 cup) water
50 gr (2 2/3 Tbs) oil
36 gr (2 Tbs) sugar
520 gr (2 cups) gluten-free sourdough starter, fed
12 gr (3 tsp) baking powder
c20 gr (3 1/2 tsp) kosher salt
260 gr (1 4/5 cup) Bob’s Red Mill 1:1 Baking blend
260 gr (1 4/5 cup) Premium Gold AP flour blend
