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Monday 15 July 2013

Gluten Free: Teff Flatbreads

Teff is a grain that I'm sure will be crowned a "super food" sometime soon, it's high in protein, iron and fibre and it's a fantastic flour for baking gluten free breads. You'll find it in some health food shops, online at Goodness Direct and on prescription (if you have diagnosed Coeliacs and your GP is willing to prescribe GF items.) It comes as white or dark flour, the dark one has a stronger flavour, but it's really down to personal preference which one you use.

These flatbreads are ideal with curries and chillies and equally wonderful wrapped around burgers or bangers from the barbecue. They're best eaten while still warm, but if you leave them to go cold, just slice them up and pop them in the oven for a while to make brilliant tortilla-style chips that are great with houmous or salsa.

Teff Flatbread (makes about 6 flatbreads)
You'll need:
  • 200g teff flour
  • 50g gluten free plain flour mix
  • pinch of salt
  • 20ml vegetable oil
  • 180ml warm water
Make it!
  1. Put the teff flour, gluten free flour mix and salt in a bowl and mix to combine to flours.
  2. Add the oil to the water and trickle it into the flours, mixing all the time until you have a soft, pliable dough. If you need a little extra water then add it drop at a time.
  3. Roll out golfball-sized blobs of dough between two sheets of baking paper. If you can get away without dusting the paper with GF flour mix you'll get better results, but if the dough is sticking do lightly dust the baking paper. (Too much extra flour will cause the flatbread to crack and dry out.) You want them to be about 2mm thick.
  4. Heat a griddle or frying pan and brush the surface with a little oil. Add a flatbread to the pan and cook of a could of minutes each side, until the surface starts to blister. A good way to tell when it's ready to turn is that the dough stops sticking to the pan when it's cooked.
  5. Keep the cooked flatbreads wrapped in a clean tea towel to keep them warm while you cook the rest.

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