I have had bread envy the last few months. Any scroll through social media proves that bread baking is on trend and I, being gluten, dairy and egg adverse was majorly missing out!
The bread that was the most exciting to me was the beautiful, artistic bread covered in scenes of gardens and laden with fresh herbs. For me, step one was creating a bread that tasted good and had a great texture (MUCH harder than one would suspect when making it gluten-free and vegan!!) I also really wanted to go nuts with the millions of chives and chive blossoms that are in my garden right now, so this flatbread was a wonderful success in that regard.
I made this bread over the weekend, and my family gobbled it up pretty instantly. You can serve it on the side of a meal, or easily adjust toppings to make it more of a main event. I am making another batch tonight to serve with soup for dinner, so I will show it on IG stories if you want to follow along! I can save it as a highlight too 🙂
The best thing about this bread is how foolproof it is and the fact that you can use a pre-mixed flour for the base so it is EASY! I know better than anyone how disappointing yeast breads that are gluten-free and vegan can be, and this one is really good so Encourage you to try it!
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- DRY INGREDIENTS:
- 2¾ cups Gluten-free 1:1 baking flour (in the light blue bag)
- 1 packet (2 ¼ teaspoons) of dry active yeast
- 1 tablespoon Baking powder
- 1 teaspoon Kosher salt
- WET INGREDIENTS:
- 1 ½ cups hot water (110-115 degrees)
- 1 tablespoon syrup or agave
- 1 tablespoon apple cider vinegar
- ½ cup olive oil
- FRESH INGREDIENTS:
- 4 cloves very thinly sliced garlic cloves
- ½ cup minced fresh chives
- ½ cup other fresh chopped herbs- I used rosemary, oregano and thyme
- 2 tablespoons olive oil
- Kosher salt
- (edible flowers if desired)
- In the bowl of a standing mixer fitted with a paddle attachment, combine the flour, yeast, baking powder and kosher salt.
- In a bowl, combine the syrup or agave with the vinegar and the hot water and stream it into the dry ingredients with the speed on low. Stream in the olive oil. When the dough is soft and uniform, add the garlic slices and half of the fresh herbs. Reserve the rest.
- Transfer the very soft dough to an oiled bowl and cover the top with plastic wrap. Put it somewhere warm to rise for 30 minutes. (I like to turn the oven on to preheat for a few minutes, then turn it off, so it’s warm, not hot, and then put the bowl in the oven.
- The dough will be nice and fluffy, although still very sticky. Remove it from the oven and preheat the oven to 425. Transfer the dough to a prepared sheetpan covered in a silpat or in parchment paper. Using a spatula, turn the dough out and gently spread into a rough rectangular shape. Drizzle or brush the dough with the remaining 2 tablespoons of the olive oil and then sprinkle with half of the remaining fresh herbs and a sprinkle of kosher salt.
- Bake the dough for 20 minutes until golden and then remove and sprinkle with the last of the fresh herbs and edible flowers if desired. Slice and serve hot or at room temperature.
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I’m type 2 diabetic and I also have to watch my chlorestal. Would your recipes be good for me?
Hi Norma- there are lots of recipes here that are based in fresh vegetables and lean proteins that I think would be great for you!
Which brand of gluten free flour did you use, or did you mix your own? They are not all alike and do not bake up the same.
Hi! For this particular recipe, I used Bob’s Redmill 1:1 Baking Flour in the light blue bag. it already has xanthum gum in the mix!
I have to use a different gluten-free flour because of an allergy. How much xantham gum should I add?
I no longer have bread OR pizza envy! Thanks so much! Love your book, and your blog!
If you want to put other toppings on it like vegan cheese, sauces, veggies etc… would you bake the flatbread first and then add the toppings or put the toppings on before baking the flatbread?
I would bake it most of the way through and then add the toppings!