Since my husband Thomas does not tolerate gluten, going to restaurants and eating with friends can sometimes be a bit difficult. Usually he always has a pack of gluten-free crackers in his pocket so that his food envy doesn’t get too big when the rest of us eat freshly baked bread or other glutinous nasties. At home, of course, I try to cook and bake gluten-free right from the start so that he can eat everything. So far, however, I haven’t been so happy with my gluten-free baking attempts for lighter bread or flatbread. You could taste the difference between the original and the gluten-free version just too clearly … and the gluten-free version did noticeably worse. Too dry, too firm, too dusty … Of course there are many good ready-made baking mixes for lighter breads, but they are often made of an incredible amount of starch, which is not healthy at all.
When we were recently expecting friends over for dinner, I made a new attempt at baking a gluten-free bread. I wanted to make baba ganoush , muhammara and Mediterranean oven vegetables – of course, flatbread goes best with it. And this time everything went well. The finished breads were crispy and elastic at the same time, tasted good, and our friends liked them so much that they asked for the recipe. These are the moments when I would love to do a little dance of joy (and usually do). When the new, healthier or allergy-friendly recipe tastes even better than the original.
You can find more information about gluten intolerance and how to recognize it in this post .
And now my question for you: do you have any allergies or food intolerances or do you have a close family member who does? How did you manage to adjust your/their nutrition? Please let me know in the comments below!
- 1 cube of fresh yeast 42 g each
- 400 ml of lukewarm water
- 2 tbsp maple syrup
- 400 g buckwheat flour
- 100 g corn starch
- 2 tsp of salt
- 1 tsp caraway seeds optional
- 6 tbsp olive oil plus more to coat the flatbreads before baking
- 1 tbsp sesame seeds
- A sprinkling of fleur de sel or coarse sea salt on top
- Mix the dry yeast in a bowl with lukewarm water and maple syrup. Let rest for 5 minutes until small bubbles appear on the surface.
- Mix together the buckwheat flour, corn starch, salt and caraway seeds. Add the yeast mixture and olive oil and stir everything with a spoon. Cover with a clean kitchen towel and let rise in a warm place for 1 hour.
- Line two baking sheets with baking paper. Take out portions the size of approx. 2 tbsp of the dough, shape into a ball with your moistened hands, place on baking paper and flatten slightly. Moisten your hands every now and then, otherwise the sticky dough cannot be processed.
- Brush the surfaces of the bread with olive oil, sprinkle with sesame seeds and a little fleur de sel and bake the first tray for about 10 minutes, until the undersides are browned, but the pita breads sill yield slightly when you press the top. Then bake the second sheet of bread.