Plenty of folks who go gluten-free spend ages pining for bread. They stare longingly through bakery shop windows at golden, crusty loaves. They buy every gluten-free bread on the market, only to wind up disappointed and many dollars poorer. They meander around the kitchen in the morning, wondering what to eat if toast isn’t on the menu.
There’s no need to feel sad when flatbreads are in your life. They’re effortless, versatile, hearty and satisfying. You can use ’em as pizza crusts or sandwich bread. You can slice them into triangles and pair them with dips, or dunk them in soups and stews. You can drench them in batter to make French toast. Flatbreads can teach your children how to read. (Okay, maybe that last sentence isn’t true).
Here are a few of my favourite flatbread recipes to get your started.
This is the basic recipe that breathes life into all other flatbread recipes. Keep it plain, or toss in a myriad of spices. It’s totally your call.
A high-protein, high-fibre, wonderfully chewy flatbread recipe that’s also loaded with minerals like iron, calcium and magnesium.
How ’bout some legumes with your flatbread? A pink-hued beauty with a delicate hint of cumin.
This flatbread is almost like a meal with all of the flavourful veggies packed inside of it.
A dense and nutty flatbread scattered with sliced mushrooms. Mmm.