Gluten Free Pancake Birthday
‘Twas my Birthday week last week and i found myself mostly making gluten free pancakes (like above), eating way too many sugary things and drinking champagne cocktails at Haus Bar in Bristol, until i couldn’t remember how many i had. It was a fantastic week and my husband Rob put the icing on the cake by taking me to see Cats at the Hippodrome and going to the Lido to have Tapas- also very gluten free aware which is good to know.
Aside feeling absolutely huge after my week of indulgence, i’ve also been left a bit skint through no fault of mine own. I now understand how deadly £8 cocktails can be in every sense. So have been cooking alot of frugal meals as i wait for pay day. I came over this recipe for flatbreads on the good food website and after making it once i thought it needed a bit of tweaking as i felt they did come out quite dense, a bit bland and turned quite dry quickly. I was surprised at how cheap these were to make so thought it was worthy of a blog post.
There are many gluten free ready made pitta breads/naan’s at the supermarket that i truly can’t justify paying £2.50 for 4 of and some which i find a bit disappointing if i am honest. So here we are.. adjust the spicy levels as you feel necessary and of course you could omit them completely and add Rosemary and a bit of Olive oil if you’re feeling in more of a charcuterie mood instead!
Apologies also for the dim nighttime photos, am adjusting into freelance full time work for a few months!
Gluten Free Spicy Chilli Flatbread or Pizza Base
(Makes 4 large or 8 small Flat Breads, depending on how big you roll them. Adapted from Good Food Recipe here)
I’m also keen to try this out as a pizza base as i feel it could work fantastically. Simple cook them the same way on one side, pop your toppings on and put into a 180 degree oven for 10-15 mins. If doing just cheese and garlic, pop it under the grill!
400g Gluten Free Plain Flour (I used Doves Farm)
1/2 Teaspoon of Xanthan gum
3 and a half Teaspoons of Gluten Free Baking Powder
1 Teaspoon of Cayenne Pepper
1 and a half Teaspoons of Ground Cumin
1 Teaspoon of Dried Chilli Flakes
Salt and Pepper
300ml Full fat plain Yoghurt
100ml Tepid Water
Pop the flour, Xanthan Gum, Baking Powder, Cayenne Pepper, Ground Cumin, Chilli Flakes and Salt and Pepper into a bowl and whisk around until well distributed.
Add 300ml of Plain yoghurt to 100ml of Tepid water and stir. Pour this bit by bit into the flour spice mixture. Use a cold spoon to mix together until you reach a good consistency; the mixture should not stick to your fingers but should feel almost dumpling-like but springy to the touch.
Heat a Frying pan to a high heat – no oil or butter is needed. Roll out your first flatbread – i find the thinner you can get them the crispier they will be, it’s purely down to preference. Dust each side of the flatbread with gluten free flour before transferring to the pan. Cook until bubbles form and parts are looking brown underneath. Flip and cook onto the other side. Transfer to a hot plate whilst you cook more.
If you have any dough leftover this will keep well in the fridge for 2 days in clingfilm. Take out of the clingfilm and bring it to room temperature before cooking again otherwise it will be very sticky to handle.
Voila! x WB x