These Gluten-Free Flatbread Rounds sort of look like big cookies, don’t they? I should actually have a few photos showing them used for sandwiches—stuffed with something delicious, of course. But you’ll have to wait for those photos because my current camera is not working very well these days. I can take photos, but the display won’t light up, so I don’t actually know what my photos look like until I upload them to my computer. Very reminiscent of the days of film and having to drop off rolls of film to be developed and made into prints (and later CDs when that option became available). As you can imagine, that process can get tedious and I’ve already taken photos for the last several posts “blind,” so I’m going to wait until I get my new camera (a birthday gift!) next week before taking any new photos.
I was led to these Gluten-Free Flatbread Rounds recipe by way of a Strawberry Shortcake photo in a magazine ad for Duke’s mayonnaise. The shortcake was made from drop biscuits. The shortcake sure looked appealing, but it was really the idea of the drop biscuits that I was interested in. They were made using mayonnaise, a type of biscuit that took me back some years. I’d actually made drop biscuits using mayonnaise before going gluten free and the results had been super easy and quite good.
This time, however, I wanted to make my biscuits not only gluten free, but grain free, so I used almond flour and added grain-free baking powder (see notes in recipe) and salt—the two ingredients that turn all-purpose flour into self-rising flour, although I used a lesser amount than is usually used. My “biscuits” came out almost completely flat. Nobody would mistake them for a proper drop biscuit, would you agree?
Was I disappointed? Heavens no!! I looked at the results and immediately saw Gluten-Free Flatbread Rounds, and wonderful sandwiches using those rounds in my future. That was before I’d even tasted them, but one taste confirmed my expectations. These Flatbread Rounds have an outstanding texture and are simply wonderful for eating as a bread to accompany one’s meal or for using as sandwich bread. The recipe makes one dozen flatbread rounds. Son and I both love them! There’s absolutely no need for sandwich bread or other ready-made rolls when you make a batch of these!
Because of the moisture content, I do refrigerate these flatbread rounds. I recycle the parchment paper by cutting it apart and using it to separate the rounds in the storage container, but you can use wax paper for the same purpose if you prefer. (If you don’t separate these rounds, they will stick together and you don’t want that.) I have been very happy to see that these flatbread rounds will keep well for an entire week. I think part of that is due to the mayonnaise content, so that said I would not recommend reducing the amount of mayo in this recipe (although admittedly I was tempted to do just that initially).
I hope you’ll enjoy this new grain-free gfe bread recipe! Oh, and if you’re craving Strawberry Shortcake after my mention of that dessert delight, simply make my Perfect Pound Cake and top a slice with strawberries and whipped cream. (Thanks so much to gfe reader Ginny for sharing that tip!) If you’d like more gluten-free bread recipes, be sure to check out the Bountiful Bread Basket series here on gfe.
Gluten-Free Flatbread Rounds Recipe
- ½ cup mayonnaise (I used Duke’s, but any egg-based mayo *should* work)
- 1 cup full-fat coconut milk
- 2 cups almond flour
- 1½ tsp baking powder (see notes for grain-free options)
- ¼ tsp sea salt
- Preheat oven to 400F. Line two baking sheets with parchment paper.
- In large bowl, whisk together mayo and milk. Whisk in additional ingredients until mixed well. Let batter sit a minute or so to thicken.
- Spoon batter onto baking sheet into rounds, leaving about 2 inches between rounds. (The batter will spread some while you're spooning it and also while it’s baking.) I was able to fit six rounds on each baking sheet.
- Bake about 10 to 12 minutes. They'll look done on top, but you can test for doneness with a toothpick if you wish. Let cool on baking sheets a few minutes.
- Makes one dozen rounds about 4½ inches in diameter, or more rounds if you are using them as a 'biscuit" versus a sandwich roll and make them smaller in diameter.
- Store in refrigerator, recycling the parchment paper (cut into individual pieces) to separate them in their storage container or placing wax paper between the rounds to keep them from sticking together.
I scooped and then leveled off my almond flour in the measuring cup when measuring. You don't want your almond flour packed into the cup for this recipe.
Regular baking powder contains grains and if you eat paleo or avoid grains, you'll want to use a grain-free baking powder. One option is Hain's Featherweight Baking Powder. Another far less expensive option is to make your own baking powder substitute. An easy naturally gluten-free and grain-free substitute for baking powder is: ½ teaspoon of cream of tartar and ¼ tsp of baking soda for every teaspoon of baking powder. That’s right; it’s not a one-for-one substitute. Less is needed of this substitute than of ready-made baking powder.
I have not tried making these using another dairy-free milk. I highly recommend full-fat coconut milk in them because of the "body" it gives the recipe, but another dairy-free milk option might work just fine.
I have not tried this recipe using a vegan mayonnaise. I think that it probably needs an egg-based mayonnaise, but if you use a vegan mayonnaise, please let us know your results.
Adapted from Drop Biscuit portion of Duke’s Strawberry Shortcake magazine ad.
This post is linked to Gluten-Free Fridays and Hearth and Soul Blog Hop.