Summer Flatbread (Edit recipe)

A summertime work of art, these gluten free flatbreads are the perfect canvas for the season!

45 minutes

15 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	300
Fat:	9 g
Carbohydrates:	48 g
Protein:	7 g
Cholesterol:	7 g
Sodium:	769 mg
Fiber:	4 g
Sugars:	7 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 4

Ingredients

Flatbread Dough

1/2 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
1/2 cup Sweet White Rice Flour (Bob's Red Mill)
1/4 cup Water
2 Tbsp Extra Virgin Olive Oil
1 Egg, large
1 tsp Baking Powder
1 tsp Xanthan Gum
1 tsp Kosher Salt

Suggested Toppings

1 Peaches, 1-2 fresh peaches, sliced
2 oz Arugula
2 oz Prosciutto
1 oz Parmesan Cheese, grated
1 Organic Balsamic Glaze, drizzle
1/4 tsp Sea Salt, coarse
1/4 tsp Chili Flakes

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, combine the Bob’s Red Mill Gluten Free All Purpose Flour and Sweet White Rice Flour along with the baking powder, kosher salt, and xanthan gum. Form a well in the center of the dry ingredients and combine the water, extra virgin olive oil, and large egg. The dough will be quite sticky at first, but will eventually form a smooth ball. Knead for 5-10 minutes, and allow to rest for 20-30 minutes.
Grill the sliced peaches 2-3 minutes per side until they have beautiful grill marks and reserve for later. When the dough is finished resting, portion into two flatbreads. By hand or with a rolling pin, roll until ¼ inch thick on a floured surface. Grill 3-4 minutes on the first side until you see air bubbles forming. Flip and grill for an additional 3-4 minutes, moderating the heat.
These flatbreads are an incredibly versatile canvas for the toppings of your choice. I recommend a bed of arugula, shaved Parmesan, the grilled peaches, prosciutto, a drizzle of balsamic glaze, a sprinkle of coarse sea salt, and a final sprinkle of chili flake. Happy Summer!