This is a wonderful recipe for Gluten-Free Sourdough Flatbread. They taste a lot like gluten pitas and have almost identical texture. This is a great recipe for your sourdough discard.
Adapted from kingarthurbaking.com
- 1 cup (227g) ripe (fed) gluten-free sourdough starter (I use 1/2 sorghum flour and half teff flour)
- 2 cups (312g) gluten free flour mix (I use 1/2 ATK All Purpose and 1/2 ATK Whole Grain)
- 1/2 teaspoon instant yeast
- 1 teaspoon xanthan gum
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons (9g) salt
- 1 tablespoon (14g) olive oil
- 1 large egg
- 1/2 to 3/4 cups (113g to 170g) warm water
- Place all ingredients in a bowl and mix on high speed for 2 to 3 minutes. The batter will be sticky and have a thick, paste-like consistency.
- Allow the dough to rest for 1 to 1 1/2 hours, or until puffy. The rise may only be subtle.
- Preheat your oven to 500°F. Stir the dough to deflate it.
- Roll out the dough into the size and thickness desired. I grease two pieces or parchment paper and roll the dough out in between the two sheets.
- Place a piece of greased parchment paper on a sheet pan.
- Place the bread on the sheet pan and bake for 5-7 minutes.