I am so happy with this dough. It was a complete fluke to finally get it right. I didn’t really have any expectations when I created the recipe. But that is often the best time for success. The taste, the texture and the look all just came together after months of trying. It is easy to make, easy to work with and versatile. The sourdough starter and psyllium is what gives it that bready texture, often absent in gluten free breads. To learn how to make the starter – see this recipe.
These images are to help you understand what the dough should look like at different stages. Please note that if you choose to use either sorghum in place of brown rice flour or besan in place of millet flour, they are more absorbent flours and therefore require an adjustment of water. See in the recipe for further details.
Dairy free version
To make this recipe dairy free, substitute the kefir or yoghurt for 1 cup water plus 1/4 cup olive oil.
Sourdough Gluten Free Wraps, Naans, Flatbreads and Pizza Bases
These gluten free wraps, naans or pizza bases have the texture of normal bread. They are easy to make and delicious to eat. You are aiming for quite a wet dough and some flours are more absorbent than others. If you use teff, besan or sorghum flours, they are more absorbent than rice, amaranth, quinoa and millet flour. Adjust water accordingly. This recipe is very forgiving therefore don't stress too much over the exact water content.
Ingredients
- 1 cup brown rice or sorghum flour - Using sorghum flour will require a little more water
- 2 cups tapioca or arrowroot flour
- 1 cup millet, amaranth, quinoa, teff, quinoa or besan (chickpea) flour - Besan and teff flour will require more water.
- 2 tbsp psyllium husk
- 2 tsp Celtic sea salt
- 1 1/2 cups 100% hydration sourdough starter - I use a quinoa starter. Find the recipe in the Cultures and Ferments category
- 1 cup milk kefir or 1 cup plain yoghurt - If you use yoghurt, you will be adding a little more water. See notes above for dairy free version.
- 3/4--1 cup filtered water - Depending on what flour you use
- Olive oil for resting phase
Instructions
- Combine dry ingredients thoroughly in a blender or by hand.
- Add wet ingredients and combine until a smooth dough forms. This dough will be quite wet and sticky. See pictures above. That's ok. The psyllium husk will absorb excess liquid during the resting phase and you don't want a dry dough. If you choose to use sorghum, besan or teff flours, these are more absorbent and you will need to add more water. You will know you have added enough when the dough is slightly sloppy and sticky. Don't worry too much, I have found different textures still work as long as it isn't too wet or too dry.
- Use the olive oil to grease a large mixing bowl.
- Pour dough into the mixing bowl and cover with a wet cloth. Leave in a warm spot for 4-6 hours. (Warmer weather requires less time as the sourdough will work faster).
- When the dough is ready you will find it is the perfect texture for forming into balls. The structure of the dough will be very aerated. Form into balls and flour a bread board with brown rice or sorghum flour.
Specifics on wraps, naans, flatbreads and pizzas
- For naans, wraps and flatbreads, roll dough out to 1-2mm thick. It will puff up a little when cooking.
- For pizza bases, roll out as above for a thin base and 3-4mm for a thicker base.
- When cooking this dough, it is important to hit it with a high heat immediately to obtain the nice puffiness in your bread. It is great if you have a cast iron plate, or a pizza oven. If not, make sure your pan is hot. Once the initial heat hits the dough, turn the pan down a little to prevent burning.
- Once bubbles form, flip the dough over and cook until browned on the other side. For pizza bases, you may choose to cook the base first and then apply topping and cook again. If you do this, make sure you don't overdo the first browning. If not, you can roll the dough out and top before baking. The pizza will work best on a pizza stone in the oven or a in a very hot pizza oven.
- Naans are great topped with a herb and garlic butter as pictured above.
- For couloured dough add a loaded tsp of turmeric (yellow), 1 cup of beet, pumpkin or greens juice in place of the water for pink, green or orange dough.
I had been looking for a recipe like this for so long, something not full of rice, corn and soy flour. A healthy gluten free dough. This is a great recipe, thank you. The sourdough is simple to prepare and seems to create that lovely elasticity that you usually only get with gluten. Love that it doesn’t contain Xanthum gum as well.
Hi Angela, I have been making these lovely wraps for a while now. I love how versatile the recipe is and that it is made from sourdough. So easy to digest! I have a question – what is the psyllium husk for? I don’t have any right now and wondered if it would be too different without it? Thanks.
Hi Jocelyn,
Yes the psyllium is important as it contributes to the elasticity of the bread. If you want to try the recipe without it, reduce the water as it is very absorbent. Just add water gradually.
I loved these! I made the dough and pressed it in my tortilla press between two sides of floured Ziploc bag. Very quick and easy. I’m already pondering what I could add to the dough for variety… spices? grated boiled potato? Thanks, Angela.
Thanks Daniela, so glad you enjoyed these. If you come up with anything that works particularly well, please share :-).
Thanks Angela – I tried these wraps tonight. Delicious. My whole family really enjoyed them – and you know how hard it is to get 3rd olds to eat healthy food. One quick question though – I have plenty of dough left over. I assume I can use it over the next few days – whats the best way to store it. Thanks Sinead
Hi Sinead, so glad you liked them. Just store dough in the fridge and use for a few days after. Get it out of the fridge a half hour before using. The other option is make it all into pizza bases (only cook lightly) and store in the freezer. I don’t usually make wraps ahead because they are nicer made fresh but pizza bases are more forgiving since you cook them with the toppings on anyway.
Thank you for this great recipe! I used a brown rice starter and it made a whopping 20 wraps. The dough was really easy to work with, the texture was great, they rolled up and folded easily without breaking, they kept well in the fridge for a couple of weeks as we worked our way through them, and they reheated nicely in a pan and under the broiler. We had them as tortillas for tacos, as sandwich wraps, cut up into wedges to dip into hummus, and probably more that I’m forgetting – really versatile.
Thanks for the great feedback Katy. I have started playing with the flavours a bit. I add turmeric and pepper which makes them yellow or beetroot juice which makes them pink. Sometimes I add a strong tea of Rosemary and garlic which also adds a yummy flavour.
Really glad you like them.