Gluten Free Flatbread
This Gluten Free Flatbread is plant based, vegan, yeast free, uses simple ingredients, quick, and so easy to make.
Equipment
- 1 13 x 18 Baking Sheet The baking sheet needs to have a lip.
Ingredients
- 4 Egg Substitute I used a powdered egg substitute, equal to 4 eggs.
- 2 Cups Plant Based Milk I used a unsweetened plain almond milk. Any plant based milk will work for this recipe.
- 2 Tbsp Apple Cider Vinegar This can be substituted with lemon juice.
- 2 Cups Gluten Free Flour I used the King Arthur Gluten Free Measure for Measure Flour.
- 1 Tbsp Baking Powder
- 1/8 tsp Salt
- 1 tsp Minced Garlic Optional
- 1 tsp Onion Powder Optional
- 1 tsp Italian Seasoning Optional
Instructions
- Preheat the oven to 425° F.
- Prepare a 13 x 18 inch baking sheet with parchment paper, set aside.
- In a 2 cup measuring cup, mix together the plant based milk with the vinegar to make the vegan buttermilk, and set aside to curdle, about 5 minutes.
- To make the egg substitute, add the equivalent of four eggs to a small bowl, blend with water, set aside until thick.
- Add the flour to a medium sized mixing bowl and pour in the vegan buttermilk, egg substitute, salt, seasonings, and blend until there are no lumps.
- Pour the batter into the lined baking sheet, spreading the batter evenly.
- Place the baking sheet in the oven and bake for 30 minutes, checking with a toothpick or touching the top for sponginess.
- If needed, continue baking for another 10 minutes if the bread isn't firm to the touch, testing around the middle of bread.
- Once the bread is firm, remove from the oven.
- If using as a sandwich bread, leave to cool then cut into squares, and store in the refrigerator.
- But if using the bread as a pizza crust, spread the sauce on, add the topping of your choice, and place back into the oven for about 8 minutes or until the cheese has melted.
- Remove the flatbread pizza once done to your likeness, cut into squares, and enjoy.