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. You'll love this flatbread and since it's gluten free and yeast free, it is a great substitute for your everyday bread!
I am so excited to post this recipe I can hardly stand it! You're probably thinking that's weird...and it is a little, but when you have a child who is allergic to wheat and yeast and you find a bread recipe they can eat without having an allergic reaction, you get crazy excited! We've always known our daughter has had a sensitivity to wheat, but when we found out she was full blown allergic to yeast and her doctor told us to cut out all breads, I was like why? Gluten Free breads don't have yeast in it?
And well, yeah...they do. My doctor said "good luck" finding breads that don't contain wheat and yeast because the majority of gluten free bread contains yeast. And unfortunately, she was right. I started going store to store and reading labels like crazy and everything my daughter was eating (except for 1 brand of gluten free pizza that Costco sells - Sabatasso’s Gluten-Free Pizza. that I thought was fine for her wasn't. It ALL had yeast in it. I felt like a horrible parent! No wonder she felt so bad all the time.
So I went shopping in so many stores and online stores to find yeast free and gluten free bread....and I had zero luck....ZERO! It was SO frustrating to read all these bread labels and they ALL had yeast in them. Do you know how hard it is to tell an 8 year old that they can't have bread? Ok, that rocks their world in a horrible way! Think about this...no pizza, sandwiches, bagels, english muffins, donuts, and cake. Now I get that most of these are not good for us but she's 8. It's not a huge deal to say, sorry - you can't have that donut...but pizza and a sandwich? Seriously!?! She was eating a sandwich almost everyday for lunch!
So for 2 months, she's had no bread. NONE. I had to pull her off completely. No hamburgers, no subway sandwiches, nothing. She was a trooper, but I still felt bad for her.
But that was all about to change. One day here recently, I decided to make my own gluten free and yeast free flatbread. And let me tell you...it turned out AMAZING. Like... hubby loves it so much that he's pretty much switched his bread of choice to eat my new Rosemary and Garlic Flatbread. Yep - it's that kind of good.
I was so intimidated to experiment with this recipe. I've never made anything like this before. But I was oh so pleasantly surprised! It turned out perfect! This is the easiest bread recipe I've ever made. This flatbread/pitas are not finicky at all. They meld well and it literally took me 10 minutes to prep and 16 minutes to cook and that was it - ready to eat.
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So let's talk versatility for a minute. One of my all time favorite things to eat is bread with olive oil and Balsamic vinegar. This recipe goes perfect for that so you can make these as an appetizer if you cut them in triangles and serve at a get together. If you want a pita sandwich, cut these in half and put turkey and cheese in them. Or, you can serve this avocado and egg salad in this flatbread!
Or, you can make a marinara meatballs with mozzarella cheese flatbread sandwich. Marinara meatball pita sandwiches are to die for! There are so many ways to eat this Gluten Free Rosemary and Garlic Flatbread. If you have loved ones that can't eat gluten or yeast and you are looking for a versatile bread recipe, this is the one for you! The fresh rosemary and garlic baked in this bread give this one such amazing flavor! You'll think you're eating a normal flatbread! Enjoy this one because we sure are!
Gluten Free Rosemary and Garlic Flatbread
Ingredients
- 2 ½ cups of Gluten Free flour, I used Bob's Red Mill Gluten Free All Purpose Flour
- 1 teaspoon xanthan gum, don't use this if your gluten free flour already include it
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 Tablespoon olive oil, (if you have flavored olive oil like rosemary or garlic, us it!)
- 1 large egg, plus 1 large egg white, lightly beaten
- ¼ cup warm milk
- ½ cup warm water
- 1 Tablespoon finely chopped fresh rosemary
- 2 cloves fresh garlic, minced
Instructions
- Preheat oven to 425 degrees. If you have a pizza stone, you will want to use it. That's what makes these beautiful brown baked spots on your bread. Place your pizza stone on the lowest rack in your oven. If you don't have a pizza stone, it's ok...I'll 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 ½ 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 ⅓ 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 don't 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
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Nutrition
- Recipe Inspired by Nancy Hunn
Jennifer
These look delicious! Thank you for sharing the recipe & ideas with us. I am celiac so these will definitely be great!
You are most welcome to drop by with your favorite beverage & tasty treat for a time of inspirational reflection.
Jennifer
Amanda Mason
Thanks so much! I'm so glad you liked them!
Melinda J Mitchell
Hi Amanda, I think this would be excellent for me. But I had no idea about yeast allergy! I know I'm allergic to whaet, due to actual testing. And I live to eat bread!! So definitely need to try these.
But I don't understand this part. "When cooled, seal in a plastic baggie and store at room temperature." Cooled?? Seal?? Store?? what are these words?? Haha
MostlyBlogging Monday Linky party
Amanda Mason
Hi Melinda! Thanks for reaching out! Since this recipe makes a lot, you'll want to store the leftovers in a large Ziplock baggie or tupperware and lay them on your counter. Or you can put them in the fridge..your call! Or, if you are serving these for 6 or more...there won't be any leftovers!
Stacey
These look good! I am looking for a replacement for flatbread for gyros. Will these bend to hold contents inside, or do they break apart easily?
Amanda Mason
Thanks! They are tasty! As far as breaking apart easily...they are not as strong and sturdy as a regular gyro...but they hold up ok. They do tend to crumble more easily but my daughter cuts into them to make a pocket and stuffs it and it holds together ok....but not as sturdy as a bread product with gluten.
Kellin
These look amazing! I just sent my husband to the store to go shopping.
Amanda Mason
Yeah! I love hearing this! Let me know how they turned out!
Troels Pernov Hjorth
I have a question about the recipe. You write: "Bake the flatbread on the pans". What do you mean by the Pans ? Do you mean a pan, like a skillet ? (so 1 side on a pan, and the other side in the oven ?)
I tried "baking" them on a skillet, and they got abit dry and crusty, so maybe i was doing something wrong (also substituted Psyllium husk for Xanthan Gum, so that might have contributed to it beeing dry.)
Amanda Mason
On this step here, I'm talking about baking the flatbread on the cookie sheet in the oven. You can also use a silipat if you have one. Let me know if that helps! It should solve your dryness problem!
Troels Pernov Hjorth
Ok Thanks. ill try this out the next time i bake them.
I´ll let you know if i have any further problems 🙂
Kelly
These were fantastic! My whole family loved them. Thank you for the recipe.
Amanda Mason
Thank you!! I'm so glad you liked them!! Thank you so much for the feedback!
Leanne
Easy to make although mine don't look as yummy as yours but only my first attempt x not sure how they taste as they're still cooking but just wanted to say thanks x
Amanda Mason
Thank you for letting me know how easy they were for you!! I think they are super easy to make too! Let me know how you like them!!
rl
this sounds delish!!!
just a couple of questions. more opinion type questions. could one use oat flour instead? am working on a major allergen free menu for a function and it's a wheat allergy rather than a glutin issue
also would the gum still be needed.
. second question, as soy and coconut are also off the menu could goats milk work?? so far have found no bread that works so am hopeful this might..
Amanda Mason
Really great questions! When is your function? I only ask because I've not tried these alternatives you listed above BUT I've had a lot of questions about substitutes and I'm going to make multiple batches this weekend...one with oats, one with no eggs and I can add in your alternative items above. I plan to work on this Sunday June 25th. I plan to then update this post with the alternatives that work and the ones that don't. Can you hold off until Sunday until I can test/try these alternatives/substitutes out? Let me know! I'll look for your comment back! Thanks!
Robin
the function is a friends wedding buffet. as her family has a multitude of health issues and food allergies- my goal is an allergy free menu for everyone (based on their allergies) and believe me the list is LONG.. sigh.. funny enough we have discovered a pretty darn good menu except for the lack of any bread product that both works and is actually edible .. (tried cloud bread - it was barely edible and then awful the next day. everything else breadwise i have found have at least one or more allergens in them (including tapioca!)
we can do a menu without bread but why should we if we can actually find something savory to make!?!
my goal is that EVERYONE has a choices that day and not be made to feel 'left out' because they have an allergy..
its been fun but a bit of a struggle 🙂
have been rambling a bit here so you can see what i am up against lol
http://weddingbuffetallergies.blogspot.com/2017/04/howthis-all-started-challenge-who-is.html
robin
Amanda Mason
Good info here! I'll play around with all the options this weekend and post the results. I'll do multiple combinations and let you know what works and what doesn't! Thanks so much for the response and I'll get back to you here on the post early next week!!
Nancy
Can these be frozen?
Amanda Mason
I have not tried to freeze these yet, but I think they would freeze well! When you freeze them and need to defrost them, they would think they would toast nicely in the oven!
Kimberly @ Berly's Kitchen
So, I really like rosemary flavored bread. Unfortunately, I've had to cut back on how much bread I consume because my body doesn't tolerate it well. Some gluten is ok, but not a lot, like I eat. LOL! These look really good and might be something I could actually eat without worrying. Plus, I can just imagine how good the rosemary must smell as it bakes. 🙂
Amanda Mason
Hey Kimberly! So - I macro count so my carbs are PRECIOUS to me...I mean precious! I dont eat wheat anymore and let me me tell you this flatbread is fantastic and easy to make! Crazy easy to make! I think you'll love them.Give them a try and let me know what you think! I love the smell of rosemary baking in bread, too!!