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.
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