Tuesday, September 5, 2017

Chilli - Flavoured Flatbread - Gluten Free



I adapted this recipe from someone else's recipe that was adapted from someone's inspiration that caught the attention of a baker and made its way onto a restaurant's menu which triggered a string of copycats.  Who ever really knows how far a recipe travels until it reaches us, or how many times it is 'changed edited'!

This is a flatbread with a bit of a flavour bite.
Serve as a snack with desired toppings or serve to accompany soup or a casserole.

Chilli oil
  • 1/2 cup oil 
  • 1 tablespoon crushed red pepper 
  1. Heat the oil, then add the crushed red pepper ... remove from stove and let it cool for awhile before pouring into a jar to store in the fridge for at least a few hours before using. I should have taken a photo of what happened when I  -  stupidly - poured the hot mixture into a glass Pyrex jar.  Good thing I had placed the jar in the sink.  Suffice it to say I lost both the oil and the jar. 
Crackers 
  • 2 teaspoons yeast
  • 2 teaspoons sugar 
  • 3/4 cup warm water
  • 2 tablespoons oil
  • 1 cups Julie's flour mix
  • 1/2 cup potato starch
  • 1/2 cup brown rice flour  
  • (OR 2 cups of your own gluten-free all purpose flour instead of the above 3 flours) 
  • 1/2 teaspoon xanthan gum (if not included in your flour) 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon garlic powder
  • 1 teaspoon baking powder
  • sweet rice flour for handling
  • chilli oil 
  • sea salt (optional) 
  1. Proof yeast with sugar and water, about 10 minutes
  2. Pour yeast mixture and oil in mixer bowl. 
  3. Add blended dry ingredients and beat until dough is smooth - a minute or two. 
  4. Scrape into a bowl and let rest for a few minutes 
  5. Divide dough into 4 portions and roll each portion as thin as possible, using as little sweet rice flour as possible to make dough manageable.  Roll out on parchment paper ... covering dough with plastic wrap makes rolling much easier. 
  6. Remove plastic wrap, brush dough with chilli oil, sprinkle with sea salt, if desired, and cut with a knife or a pizza wheel into desired shaped (do not separate)  
  7. Slide dough with parchment onto cookie sheet. 
  8. Bake at 400 degrees F for about 10 minutes.  -  The edge crackers will brown first, you may want to remove them and return middle ones to oven to bake a little longer. 
Note - if you want less of a bite, sieve the pepper bits out of the oil before brushing the oil on the crackers. 

5 comments:

  1. I would LOVE to make these, but the list of ingredients is one I'm NOT willing to tackle - not willing to pay the price, and who uses these ingredients often enough on a regular basis to make it practical to have them on hand?? - potato starch? brown rice flour? xantham gum? sweet rice flour? It would be much appreciated if substitutions would be listed!

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    1. I'm sorry ... but if you have Celiac these are staple ingredients. If you don't need to cook/bake gluten free then either use regular recipes or you can try substituting regular wheat flour for the flours listed in the recipe.

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    2. All purpose gluten free flour is so different than AP wheat flour. GF flour has to be a combination of different starches (like corn and potato) and flours (like brown and white rice) and stabilizers (like xanthan gum) so that it will behave in a similar way to wheat flour. So the answer to the question, who uses these ingredients on a regular basis, is me because my husband doesn't eat wheat. And a lot of other people I know who can't eat wheat use them. As for expense, yes they do cost more, but I try to go on 15% off day at Nutters. And some you don't need as much of, like xantham gum, so a small bag lasts a long time.

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  2. Julie - I am so thankful that you continue to post gluten free recipes such as these! There are so many people who cannot tolerate gluten and this is one of the best resources out there. Keep up the great work on your recipes.

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    Replies
    1. Thanks for brightening our day Rosella. Words of encouragement inspire people to move forward.

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