Gluten-free, Allergen-free Vegan Amaranth Flatbread Recipe Mix

This recipe has been in the works for quite a while. I’ve been making it for months, experimenting with different variations. I’m not sure why I kept holding off on posting it, but maybe it was because I was waiting for just the right combination of flavors. Finally, the other night, I found the perfect seasonings that made me say “Yes, this recipe is ready.” I made tahini un-cream cheese that seemed to cry out to be used on dill-shallot bread for an heirloom-tomato, avocado sandwich. I had some shallot pepper from Penzeys, and so I combined it with dill and onion in my favorite amaranth flatbread, and used it to make the perfect veggie sandwich. As I bit into it, I realized at last the recipe was ready for posting. Now, mind you, I like every single variation I posted. Italian seasonings have been a favorite when I use this recipe for pizza, and the sundried-tomato olive flatbread is my favorite for snacking. And now, I have a favorite recipe to make amaranth flatbread for sandwiches. Not only is the amaranth not a bad thing in this recipe- it actually tastes good, and the official Book of Yum taste testers the DH and JM both gave thumbs up. Life is pretty good for this allergen-free, gluten-free mama, amaranth and all. Anyone else want a sandwich with me? What is your favorite gluten-free sandwich bread and veggie fillings? Share in the comments!

Gluten-free Vegan Amaranth Flatbread Recipe with mix instructions
Ingredients
1 tablespoon dry yeast
2/3 cup amaranth flour (or Sorghum, or brown rice flour)
1/2 cup arrowroot starch or tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon salt
2/3 cup warm non-dairy milk (110) (hemp etc. You can use water but it is better with the higher protein content un-dairy milk*See NOTE)
1/2 teaspoon sugar or honey
1 teaspoon olive oil
1 teaspoon cider vinegar

For variations:
Dill-shallot flatbread: 1/2 tsp Penzey’s shallot blend, 1/2 tsp dill weed, onion powder to taste, kosher salt for sprinkling
Provencal flatbread: 1 tsp bouquet garni or Provencal blend, kosher salt for sprinkling
Italian flatbread: 1 tsp italian seasoning, kosher salt for sprinkling.
Sundried tomato-olive flatbread: 1 tsp. italian seasoning, for topping: 1-2 tbsp. sundried tomatoes in oil, 1 tbsp. or more kalamata olives, sliced
Cinnamon-sugar flatbread: 1 tsp cinnamon or cinnamon based baking blend (Pumpkin pie spice etc), cinnamon sugar for sprinkling

Directions
Preheat oven to 425F and prepare a baking sheet by lining it with a sheet of parchment paper. If you have it, heat a pizza stone on the lower rack of your oven.

Combine dry ingredient in bowl of standing mixer and add your warm non-milk, sweetener, olive oil and cider vinegar. Add teaspoon of herb for your respective variation as listed. Do not add anything listed for sprinkling or topping (i.e. olives, cinnamon sugar). Mix for 3 minutes on medium-high. Use spatula to scrape dough out onto parchment paper. Drizzle dough with a little olive oil or lemon olive oil and shape with your hands into a round or square flatbread shape. If it sticks to your hands, you can add more oil. (If making sundried tomato-olive flatbread, you can use the oil from the sundried tomatoes and leave some tomatoes embedded in the dough.) If relevant add toppings- KOSHER SALT or olives or cinnamon sugar, depending on recipe. Bake for 10 minutes on baking sheet and then transfer flatbread on its parchment paper to your pizza stone. (If not, just rotate your baking sheet). Bake for 10 more minutes or until the bottom is nice and brown and the dough has reached your desired state of crunchiness. Take from oven and enjoy!

Notes
To make a mix, prepare quart sized Ziploc freezer bags. I often make at least 3 mixes at a time. Combine amaranth, arrowroot (or tapioca), xanthan gum, and salt in each bag. Label with recipe title and remaining ingredients:
1 tablespoon dry yeast
2/3 cup warm non-dairy milk (110) (hemp etc.)
1/2 teaspoon sugar or honey
1 teaspoon olive oil
1 teaspoon cider vinegar

and store at room temperature. Pour in standing mixer bowl and add remaining ingredients, following posted directions here to make recipe.

Bags can be re-used later.

*olive-sundried tomato variation pictured.

*NOTE: If using unsweetened non-dairy milk, add 1 tsp sugar or honey to the batch. The yeast likes it.


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