KATIE LUCEY THE GLUTEN FREE CHEF – PART TWO

Gluten Free Flatbreads

During my fantastic interview with Katie Lucey, we first learned how to make an amazing vegan pot pie that would satisfy people from any walk of culinary life – vegan, vegetarian, gluten-free…or what she calls “normal” eaters…would all be so thrilled with that dish.  If you haven’t had a chance to check it out, here’s the link.  Believe me, you don’t want to miss this comforting, fulfilling dish.

http://nomnombombshells.com/gluten_free_part_one/

We talked about these delicious flatbread crackers and now I’m going to share the secrets of this delightful treat with you.  I have to say, I made them myself the next day and they really were simple.  And such a hit with both my gluten-free friends and my normal eating friends.

http://www.epicurious.com/recipes/food/views/crisp-rosemary-flatbread-242841

Above is the link for the original recipe that Katie used to develop her version.  She substitutes gluten free all purpose flour and garbanzo bean flour at a 3:1 ratio (AP:Garbanzo).  The garbanzo bean flour gives it a little bit of a nutty flavor and a crispy texture.  This is one of those things that she just kind of figured out from playing with the recipe.  What a great trick.

Gluten Free Flatbreads

From Nom Nom Bombshells | Appetizers | American

01:00
00:15
00:45

cal Calories 335kcal

High fat Total Fat 20g

sat fat Saturated Fat 2g

chol Cholesterol 0mg

High sodium Sodium 598mg

carbs Total Carbohydrate 39g

Serving size 110g Calories from fat 178kcal Fiber 5g Protein 5g Sugar 2g
4 servings

Ingredients

  • 1 3/4 c gluten free all purpose flour and garbanzo bean flour (3:1 ratio)
  • 1 T chopped rosemary
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 c water
  • 1/3 c olive oil
  • pink himalayan sea salt

Directions

  1. Preheat oven to 450°F. Line a pizza stone, or other baking stone, with parchment paper. If using a pizza stone, put it in the oven while it preheats.
  2. Stir together gluten free all purpose flour and garbanzo bean flour. You will use a 3:1 ratio of all purpose to garbanzo bean which works out to about 1 1/4 c. and 1/2 c garbanzo bean four. Mix in the chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
  3. Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
  4. Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated stone and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

So, there’s the recipe.  The ratio of garbanzo bean and all purpose flour is something you will just have to mess with until you get it right, because as you will find it isn’t easy to find a 3:1 ratio with 1 3/4 cups.

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Add the flours together, then your other dry ingredients, and make a little well in the middle.  I just love Katie’s bowl – it’s a hand me down from her grandmother.  What an amazing heirloom.

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You can use a wooden spoon or a metal one, it’s not important either way.  Just get everything mixed in.  When I made them, I dropped the spoon and used my hands to really get it good and combined.

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When you divide the dough into three pieces, you can wrap the other two pieces in plastic and store them in the fridge for a few days, or freezer.  You can also leave the rosemary out and use the remainder in the recipe that will follow in part three of the gluten free chef!  Just wait – you won’t believe what she does.

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You want the crackers to be pretty thin.  Roll them out, put them on the stone covered in parchment and pop them in the oven.

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Bake 8-10 minutes, until crispy and brown and then take them out and break them up into pieces.

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These are so delicious.  You can hardly tell they are gluten free.  I love the texture and flavor.  I made them for a sauce tasting party and they went faster than the sourdough bread I purchased for gluten eaters.

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Those are mine.  The first set weren’t quite thin enough, but the second set crisped up nicely.  I added a little parmesan to mine, and they were great!

That’s all for now! Part three is soon to come so please keep your eyes open. Katie has also offered to make some gluten-free biscuits with us so maybe you’ll have that to look forward to as well. Thanks for reading.

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