I have a new obsession – flatbread! I’ve already made it twice this week. I made a flatbread pizza that I topped with marinara, roasted veggies, and chicken and the flatbread pictured above that I served with olive oil, balsamic vinegar, and Italian spices. And next I’m going to use it to make a Mexican Flatbread Pizza. Yum!- I can’t wait!
You might be wondering what in the world psyllium husks are. Psyllium husks can be used as a replacement for xanthan gum and pectin (which I usually use to help bind and add stretchiness). When you mix the psyillium husks with water it makes a thick glutenous-like substance that works wonders for gluten free baking. It makes the bread soft and tender while still holding together very well.
I first heard of psyllium husks a few months ago from Amy over at simplysugarandglutenfree.com . Since then I’ve seen psyllium husks in tons of gluten free recipes. Psyllium is a fiber used in colon cleansing and it can be found at amazon.com or at your local health food store. Be sure to look for “whole psyllium husks”. I don’t think I’ll ever be able to go back to xanthan gum again!!! So here’s my flatbread recipe using psyllium husks:
UPDATE: I’ve found that ground chia seeds can be used as a 1:1 substitute for psyllium husks (but not flax seed) but the psyllium husks lend a better texture.
- ½ C Warm Water
- 2 Tbsp. Psyllium Husks or Ground Chia Seeds
- 1 C Blanched Almond Flour, Honeyville Brand
- ½ C + 2 Tbsp. Tapioca Or Arrowroot Flour + Extra For Hands
- ½ Tsp. Baking Soda
- 1 Tsp. Italian Seasoning (optional)
- ½ Tsp. Salt
- 1 Tsp. Olive Oil
- 1 tsp. Apple Cider Vinegar
- 1 Large Egg
- Preheat oven to 425 degrees.
- In a large mixing bowl, mix together almond flour, tapioca flour, salt, Italian seasoning, and baking soda. Set aside.
- In a small bowl, mix together the warm water and psyllium husks. Stir until thick. For chia seeds: Stir and set aside for about 3 minutes, or until thick.
- Add the psyllium mixture, vinegar, olive oil, and egg to the dry ingredients and mix well (I use a stand mixer). Mixture will be thick and sticky.
- Spray a pizza stone with cooking oil and sprinkle with tapioca flour.
- To prevent sticking, keep hands well-coated with tapioca flour and press into pan until desired thickness. (If your batter is extremely sticky, sprinkle a small amount of flour onto dough as needed)
- Bake for 7-10 minutes, or until crust slightly starts to brown and feels firm to the touch.
- Add toppings (if using) and bake an additional 10 -15 minutes, or until crust is nicely browned and toppings are melted.