Multi Seed Flatbread Wraps – Gluten Free

This is a variation of my Flexible, Foldable, Gluten Free Flatbread post.  But that wasn’t a step-by-step recipe AND that was only the basic version.  It’s time to go all Gourmet with it now!   This variation was inspired by my favorite Bagels from Trader Joes.  They are NOT Gluten-Free and are called “Everything” bagels and are topped with poppy seeds and garlic, among other things.  I absolutely LOVE sandwiches made on those bagels, but my poor GF son was missing out.  Thus, this recipe was born. 

 What you’ll need:

1 cup fine brown rice flour (I grind my own, but you can use Arrowhead Mills brand since it’s extra finely ground)

½ cup tapioca starch

2 Tbsp Sugar

2 tsp Xanthan Gum

1 Tbsp Instant Yeast Granules (or 1 pkg active dry yeast)

1/2 tsp Salt

¾ cup Water

1 tsp Cider Vinegar

2 Tbsp Extra Virgin Olive Oil

2 Eggs

What to do:

Line a 9 x 13 Jelly Roll pan with parchment and lightly dust with rice flour, set aside.

Place all dry ingredients into a medium bowl.

Whisk together until well combined, then set aside.

Heat water in a microwave-safe bowl or cup on high for about 30-45 seconds.

It can’t be too hot. 

It can’t be too cold. 

It must be just right for Goldilocks…er, I mean for Yeast-ilocks.

110 degrees is PERFECT.

To the water add 1 tsp Apple Cider Vinegar,

and 2 Tbsp Olive Oil.

Pour water mixture into your mixing bowl and add 2 eggs.

Mix to combine.

Once wet ingredients are combined, slowly add dry ingredients a spoonful at a time.

Scrape down sides of bowl,

and beat on medium/high for 4 minutes. 

Now, here’s a trick we also used for the Gluten Free Pizza

Fill a tall glass with hot water and place a metal spatula inside.

Scrape dough onto parchment lined pan.

Using the wet spatula, spread dough over the parchment.

You may need to keep wetting the spatula, to keep the dough from sticking. 

Keep going.

Go up until the edges of the parchment, but NOT touching the pan.  Like this:

Once you have the full pan covered, use a fork to poke indentations all over the dough.

Make like a chicken and PECK.

Now, select your toppings.  I use Poppy Seeds, Sesame Seeded, Dried Onion, Dried Garlic and Caraway Seeds.

You might use Rosemary and Sea Salt, Garlic and Parmesan, whatever.  The world is your oyster.

Sprinkle the surface with your desired toppings.

Cover (I use a Rubbermaid storage container turned upside down over pan as a “proofer”) and let rise for 35-40 minutes. 

While waiting for dough to rise, preheat oven to 425 degrees.

Your dough will puff up and it may appear to be an uneven thickness.  Don’t fret, that’s okay!

Bake for 11-15 minutes (mine is usually ready at 12 minutes) or until the top is lightly browned. 

Remove from pan, with parchment to acooling rack. 

Remove parchment as soon as you can by rolling it up underneath the dough. 

Keep rolling.

And that’s how I roll. :-)  Or, unroll in this case.

Once cooled, you can cut dough into desired-sized pieces.

Both my boys love this bread and usually, while it’s still cooling, they’ll sneak off a corner or two of the rectangle, making it difficult for me to cut into nice neat pieces!

I usually quarter the pan, by cutting with scissors in half and then in half again.

Now, make a sandwich!  You know you want to!

If you have any bread left (and I usually do, only because I double the recipe), you can store it in the refrigerator or freezer.  If you freeze it, be sure to separate the slices with waxed paper or parchment for easy removal.

Please try this – I think this bread will be a favorite for you!

This entry was posted on Monday, August 16th, 2010 at 9:10 am and is filed under Breads, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

13 Responses to “Multi Seed Flatbread Wraps – Gluten Free”

  1. August 16th, 2010 at 12:13 pm

    The Little Brown House says:

    This looks incredibly good – if I substituted reg. flour, could I drop the xanthan gum?

  2. August 16th, 2010 at 12:20 pm

    admin says:

    Yes, the gluten in the regular flour should make it flexible. I’m not sure if the proportion of flour would be the same, because sometimes you need to increase or decrease when convering from GF to non-GF and vice-versa. But this bread is worth a try so please let me know how it works for you!!

  3. August 17th, 2010 at 12:29 pm

    Delta Whiskey says:

    Holy Moses, that looks SO GOOD. I’m curious about your making your own flour too… that’s awesome (and super economical).

  4. August 18th, 2010 at 10:27 am

    lunarlasso says:

    I need to eat this now! Your gluten free stuff looks delicious. I’m not a cook or a baker…just a cheese crisp maker…but I’m asking my wife to make this immediately.

  5. August 18th, 2010 at 2:18 pm

    Sarah says:

    I’m the wife of the cheese crisp maker. I was told we must have this ASAP. Thanks for the step by step. This bread looks AMAZING.

  6. August 18th, 2010 at 2:31 pm

    admin says:

    Sarah, Demands, demands. Oh, he is going to owe you BIG TIME! LOL Let me know how you like it! :-)

    My GF friend BEGS me to make this for her when she comes over to my house. I usually send her home with some, and then she refuses to share it with anyone! :-)

  7. August 18th, 2010 at 6:07 pm

    Nikki Burns says:

    I’m a new follower of your blog. Love it.

    This looks fantastic! I will need to attempt this.

    How do you make your own flour?

  8. August 18th, 2010 at 6:26 pm

    admin says:

    Hey, Nikki! Thanks for following! Click on the hyperlink in the ingredient list (the words “grind my own”) and it will take you to my blog entry about our flour grinder. It’s AWESOME and I LOVE it! I’m thoroughly convinced that fresh and finely ground flour makes a big difference in my GF baked goods. You can get Brown Rice flour that’s finely ground, but some aren’t very fine and then stuff will come out grainy. Arrowhead Mills supposedly makes a good fine one, although I’ve never tried it myself. I’m off to check out your blog now! Thanks again for stopping by! :-)

  9. August 28th, 2010 at 1:04 pm

    What Life Dishes Out » Blog Archive » Why I Love T.J.’s Giveaway says:

    […] meats, all from vegetarian-fed birds.  These make great sandwiches, especially on the Multi-Seed Flatbread Wraps that I […]

  10. January 23rd, 2011 at 12:37 am

    Gluten Free Diva says:

    I am new to your blog. Love your style, your recipes. Keep up the great work!

  11. January 23rd, 2011 at 9:23 am

    admin says:

    Ellen, Thanks for your kind words! I’m especially glad because your comment made me aware of your blog…and it looks awesome! I’m off to check it out more! Thanks again!! -Carolyn

  12. March 28th, 2011 at 12:06 am

    Gluten Free Diva says:

    Since I first posted back in late Januray, I’ve made your GF wrap numerous times, though I’ve changed the flour combo each time. I will be blogging about it soon and be certain to link back to your recipe. Thank you for the inspiration and great recipe!

  13. March 28th, 2011 at 7:25 am

    admin says:

    Diva – I’m so happy to hear that and I anxiously await your blog post! 😀