The following recipe is a mish-mash of recipes found online and in books, plus a few adjustments. Thanks to all my guinea-pigs along the way!! It’s a delicious gluten-free flatbread which can also be used as a base for pizzas.
Chestnut flour is my first choice as it lends a slightly sweeter taste. Quinoa flour is good but can be a little bland in flavour.
Makes about 8 slices
- 1 small cauliflower, stalk removed & roughly chopped (big enough to make 2 cups of “rice”)
- 2 eggs
- 1 tablespoon of mixed herbs
- 0.25 teaspoon Himalayan Salt
- Grind of black pepper
- Chestnut / Quinoa Flour, sieved (start with 8 tablespoons and then add more to make a stiffer dough. See note under Method)
- A little coconut oil for greasing the tin, and brushing the top of the flatbreads
- Preheat the oven to Gas Mark 5 / 190C / 375F
- Put the cauliflower in a processor, and breakdown to a rice consistency. You need 2 cups of “rice”.
- Place in a large mixing bowl. Add the herbs, salt and pepper and mix well in.
- Make a well in the centre of the dry ingredients and add the eggs. Fold in well using a fork.
- Now add the flour (sieved). Start with 8 tablespoons and stir in well until evenly distributed. You want a stiff-ish dough, although it won’t be as stiff as a traditional bread dough. Add more flour as needed.
- Grease and line a baking sheet. Place the mixture onto the sheet and even it out with a knife (or if stiffer, you can cover with a piece of baking paper and use a rolling pin). Depth = approx. 0.25 inch.
- Make rough incisions to make 8 portions. Brush with a little oil.
- Put in oven and bake for 20 – 25 minutes. Flip over the flatbreads and cook for a further 5 – 10 minutes until brown.
- Store in the fridge / somewhere cool.
As above, but use 1 medium – large broccoli (you need enough to make 2 cups of “rice”)