Gluten-Free Sourdough Flatbread
Prep
15m
Cook
10m
Total
25m
Ingredients
1 1/2 dozen 4" to 5" roundsSteps
View steps on kingarthurbaking.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 238kcal 11%
-
Fat 7g 10%
-
Saturated Fat 2g 10%
-
Carbohydrates 37g 12%
-
Fiber 3g 12%
-
Sugar 2g 4%
-
Protein 6g 12%
-
Cholesterol 26mg 8%
-
Sodium 496mg 20%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
If you're using a pastry roller to shape the rounds, grease another sheet of parchment to place over the dough to prevent the roller from sticking to the dough.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
The maximum temperature rating for most parchment paper is below 500°F, and at temperatures between 450°F and 500°F parchment’s exposed edges begin to char. To be safe, keep a close eye on anything being cooked at temperatures above 450°F (especially anything on an upper rack). Burned edges can also be minimized by trimming away excess parchment before baking.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
The maximum temperature rating for most parchment paper is below 500°F, and at temperatures between 450°F and 500°F parchment’s exposed edges begin to char. To be safe, keep a close eye on anything being cooked at temperatures above 450°F (especially anything on an upper rack). Burned edges can also be minimized by trimming away excess parchment before baking.
Imported & edited by @johnnydallas24
Comments
Sign in to leave a comment.