I’ve been wallying around for ages trying to create a decent gluten free/grain free flatbread. I don’t even know why the obsession started (I think it was when I was cutting down on carbs, so experimenting with coconut flour). I started out with 100% coconut, but the texture isn’t as good and they’re overwhelmingly coconutty (good with curry though, as they’re kind of like Peshwari naan). Anyhoo, the lovely chaps at Steenbergs Organic sent me a range of flours and I’ve been messing about with them. And that’s how these buckwheat and coconut flatbreads came to be.
Of course, the low carb obsession waned, but the flatbread obsession continued (to the point where the whole family is sick of my awful, pancakey bread failures). Finally, though, FINALLY, I think I’m there.
Depending on how much time you have, or how bothered you are, you can either cook these in a pan on the hob, or bake them in the oven. I think they’re more ‘bready’ baked in the oven and they have a crisper crust too, but flipping them in a pan is obviously quicker and easier. Up to you.
Also, don’t leave out the lemon juice. The bicarb needs acid to bubble up, so you’ll alter the texture.
You will need:
50g buckwheat flour
25g coconut flour
1/2 tsp Gluten free baking powder
1/2 tsp bicarbonate of soda
125ml milk (you can use cow’s, almond, coconut… whatever you like)
2 tbsp coconut oil
Squeeze of lemon
So combine all the dry ingredients in a bowl, then combine the wet ingredients in a jug. Pour the wet into the dry and stir around until you get a wet, bubbly sort of paste. Spread a tablespoon into a pre-heated frying pan, which has been lightly drizzled with oil, wait until it’s brown on one side, then flip it over and repeat.
OR preheat your oven to quite high, say 200 C, gas 6, warming up a baking tray in the oven, then spread a tablespoon out onto a piece of parchment paper and transfer it to the wamed baking tray. Bake in the oven for about 5 minutes, flip over and leave for about another 5 or until golden brown.
I made some really nice herby ones by adding a bit of extra seasoning and a handful of chopped herbs. Oh, and in the picture you can see the difference in texture between pan frying and baking (the bottom one is the herby one, also pan fried):
Quick note about ingredients:
I have it on good authority that buckwheat flour isn’t a grain, it’s a seed (or something – but I’m no expert so please don’t take my word for it). Bear in mind that if your aim is low-carb, buckwheat flour is maybe not your friend, with quite a high carb rating (in fact, the same as normal flour – around 60g net carbs per 100g*. Coconut is around 26g net carbs per 100g). You’re probably best to use something like almond flour (around 4g net carbs, but MUCH higher in fat). It’s certainly gluten free and grain free though.