Since gluten is what helps give traditional wheat bread its chewiness and rise, are flatbreads easier to make when baking gluten-free breads?
Flatbreads are a great place to start when you’re just beginning to bake gluten-free bread because they don’t depend on yeast and rising the way most traditional loaf breads do. As long as they are made from gluten-free grains, they are a great bread alternative. Flatbreads, crepes, and savory pancakes are regularly consumed in many parts of the world, even if not as common in the U.S.
Here are a few delicious options to try:
Injera - A traditional flatbread in Ethiopia made from teff flour. Be aware that Ethiopian restaurants in the U.S. often make injera with a combination of teff and wheat. Take care to always confirm the gluten-free status of foods you get in a restaurant.
Socca – A flatbread found in various parts of Europe made from chickpea flour.
Dosa – An Indian crepe made with rice and lentil flour.
And don’t forget about corn tortillas that are popular, gluten-free, and especially delicious when freshly made.