Gluten-Free Carob Flatbread

When we published our Carob Flatbread Recipe recently, we made a promise that we will explore the possibility of creating a version for those with gluten intolerance. Flatbread is a comfort food enjoyed by many and when one’s diet is unable to tolerate gluten, the thought of omitting this all-around bread snack can be heartbreaking. For our recipe, we envisioned it to be one that is rich in flavor while still simple and easy to make. After a series of kitchen adventures, we are happy to share our first Gluten Free Carob Flatbread Recipe.

This carob flatbread recipe uses gluten-free, all-purpose flour. The natural starch in potato flour, a key ingredient in this flour mix, is the perfect substitute for gluten. It keeps everything holding firmly while still allowing the resulting bread to be soft and flavorful. In the future, we intend to develop another gluten-free flatbread that uses almond flour, coconut flour and other types of flour that those with gluten allergies could tolerate.

We followed the same approach as the original carob flatbread one, we only changed the flour used. Apart from that, the only other difference was that they baked for 15 minutes, and then rotating the pan back to front, with only 10 more minutes until done. Due to the difference of the flours, the gluten free ones are a little more dense and delightfully chewy. 

If we compare the texture and physical appearance of the two, it is easy to see which one is gluten-free and which one is not.

Gluten-Free Carob Flatbread (Left)
Carob Flatbread (Right)

The visual appeal may differ but the flavor experience is almost the same.

Make Gluten-Free Carob Flatbread At Home

If you can’t find gluten-free flatbread in stores, we recommend making your own. Everything tastes better when they’re made at home, flatbread is no exception. There is nothing more satisfying than enjoying a warm or hot bread, fresh out of the oven. It is so versatile that you may eat it plain or savor with pear carob chutney, carob apple butter spread, carob hazelnut spread or as accompaniment for soups and sauces.

A warm mug of hot carob milk with a few slices of this bread would also make an absolute treat during chilly weather months.

Cheers!

Print Recipe

RECIPE: Carob Flatbread Gluten-Free

When we published our Carob Flatbread Recipe recently, we made a promise that we will explore the possibility of creating a version for those with gluten intolerance. For our recipe, we envisioned it to be one that is rich in flavor while still simple and easy to make. After a series of kitchen adventures, we are happy to share our first Gluten Free Carob Flatbread Recipe.

Course: Side Dish, Snack

Cuisine: American, Western

Keyword: Carob Flatbread, Gluten Free Carob Bread

Servings: 12 slices

Equipment

• 1 Baking Oven

Ingredients

• 1 cup whole milk, warm (NOT HOT)
• 1/4 cup butter, unsalted, sliced to soften easily
• 1 1/2 cup coconut sugar
• 1/2 tsp sea salt
• 2 1/4 dry yeast
• 1/4 cup water, warm (NOT HOT)
• 3 cups gluten-free all-purpose flour
• 3 tbsps The Australian Carob Co. Roasted or Raw Carob Powder
• 1 tsp baking powder

Instructions

• In a small bowl, mix the warm milk, butter, coconut sugar and salt.
• Mix the yeast with the warm water in a small cup.
• In a large bowl, mix the flour, carob powder and baking powder.
• Make a well in the dry ingredients and add both of the liquid mixes.
• Stir to mix and then continue using one's hands and fingers until it all has come together into a dough.
• If it is too wet, add a little flour. If it is too dry, add a little milk.
• Knead the dough for a good five minutes. Divide into two balls and very lightly oil the surface and put back in the bowl. Cover the bowl with a cloth and let the dough balls rise in a warm place (not hot).*
• After an hour or so, the dough should be about doubled in size. Gently press each ball flatter and pull and stretch and push the dough on a parchment covered baking sheet.
• Fill each half of the baking sheet with one of the dough balls stretching it to fit reasonably evenly and well. Slice each side in half and then slice in smaller strips in the other direction to the size you prefer. Brush the top of all the slices with melted butter and sprinkle with your choice of herbs or seeds, etc. We used a mix of cinnamon and sugar in a very light dusting.
• Bake at 350 degrees F for 15 minutes, then rotate the baking sheet moving the back of it to the front of the oven. Bake for another 10 to 15 minutes but check it every 5 minutes until it is browning and done.
• Let cool on a baking rack. Serve with whatever you prefer. They go well with chutney, jam, savory, cheese, sauces, gravies, etc.

Notes

A few helpful tips:

1. During the winter months where the kitchen tend to stay cold despite a central heating system, set the oven on the lowest setting (approx. 170 degrees). Leave the door open, placing the covered bowl on a pot holder on the open door for a warm place.
2. If coconut sugar is unavailable, please feel free to use organic maple sugar to keep the recipe refined sugar-free.
3. If preferred, you may use roasted carob powder in place of raw carob powder. Please feel free to adjust the amount for sweetness and carob flavor, based on personal preference. 

For more homemade gourmet carob recipes using Australian Carobs, please visit CarobRecipes.com.