Gluten free Cauliflower Flatbread
Prep Time 15 mins Cook Time 30 mins Total Time 45 mins
1 cup cauliflower, steamed or boiled until tender
3 tbsp water
2 tbsp psyllium husk, powdered
1/2 cup chickpea flour
1/4 cup tapioca starch, or other starch
1/4 tsp baking powder
1/3 tsp salt
1/2 tsp oregano or other herbs to preference
1/4 tsp garlic powder
1 tsp oil
Drain and blend the cauliflower with 2 tablespoons water to puree. (you will need a small blender, or just mash very well into a smooth puree).
Add to a bowl with psyllium. Use 1 tbsp water to rinse out the blender and add to the bowl.
Mix and let sit for a minute to gel up.
Add the rest of the dry ingredients and mix well. Add oil and Get your hands (grease them) in there to make a somewhat dough. Add a tbsp or more chickpea flour if needed.
Divide and Shape into balls and use flour or oil if needed on your hands. Use chickpea flour or rice flour to roll the balls out into 6 inch or so flatbread.
Heat a thick bottom skillet over medium heat. When hot, Cook the flatbreads for 2-3 minutes per side or until golden brown spots. Use a spatula to press the breads during cooking. Store covered with a towel until ready to eat.
These flatbreads are best when warm. Reheat on the skillet or microwave before serving. A brush of melted vegan butter or olive oil goes very well. Store in a cloth towel on the counter for the day.
Fold in a paper towel and store in airtight container refrigerated for up to 5 days. Freeze for up to a month.
Variation: Use other well mashed or pureed veggies such as potato, sweet potato, parsnip, pumpkin, carrot instead of cauliflower for variation.
Use other herbs of choice or add spices such as ground cumin, garam masala, or carom seeds.
Oilfree: Omit the oil in the dough. Store the breads covered with a kitchen towel.
Psyllium Husk: are generally available in flakes/husk form. Just put through a blender to powder and use.
Substitute: Use chia seed meal. Put chia seeds in a blender to make a coarse powder and use.
Chickpea flour substitute: Oat flour. sorghum or amaranth.