GLUTEN FREE FLATBREAD
100g (3 1/2 oz) gluten free chick-pea
40ml (2 fl oz) olive oil
200ml (7 fl oz) water
Small handful fresh coriander, chopped
Zest of 1 lemon
Put the flour in a bowl and pour the olive oil slowly into a well in the middle.
Then gradually add the water while mixing continuously. You should get a batter that is fairly thick - it should pour, but not spread to the edges of the pan when you pour it in.
Add the coriander and lemon zest and stir.
Get a non-stick frying pan nice and hot, add a little oil for frying and pour in
100 ml of batter, which will form a pancake about 20cm across.
Once this side is browned, turn it over and cook the other
Lift it out and keep it warm while you cook the rest of the batter
You can freeze any unused flat breads and simply pop them in the toaster when you want to use them.
This is a really handy way of making sure you've got gluten free bread on hand.
Pairs Well With
Reprinted from Celi-Yak News - Winter 2010
This gluten free flat bread recipe came from the Food Doctor (Ian Marber)
Everyday Diet book.Ian happens to be a celiac, and so many of his recipes are gluten free, as well as being very tasty, and nice and low on the GL scale.