King Arthur Flour Gluten-Free Sourdough Flatbread

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https://www.kingarthurflour.com/recipes/gluten-free-sourdough-flatbread-recipe

Ingredients

  1. Proof the yeast 4 to 6 ounces (1/2 to 3/4 cups) warm water (110-120 degrees) 2 teaspoons sugar (more?) 1/2 teaspoon instant yeast (more?)
  2. 11 ounces (2 cups) Gluten-Free Multi-Purpose Flour
  3. 1 teaspoon xanthan gum
  4. 1 1/2 teaspoons salt
  5. 8 ounces (1 cup) ripe (fed) gluten-free sourdough starter 1/2 ounce (1 tbsp) olive oil 1 large egg (lightly beaten)
  6. Optional – Everything Bread and Bagel Topping

Steps

  1. Proof the yeast: Warm the water, add yeast and sprinkle sugar on top. Rest for 10-15 minutes until yeast blooms.
    Place the starter into a mixing bowl.

  2. In a separate mixer bowl, whisk together the flour, yeast, xanthan gum, sugar, and salt.

  3. Add to the starter; use an electric mixer with paddle, not dough hook (hand or stand) to mix on low speed until just combined.

  4. Add the olive oil, egg, and water-yeast mixture, and beat on high speed for 2 to 3 minutes. The batter will have a thick, paste-like consistency.

  5. Allow the dough to rest for 1 to 1 1/2 hours, or until puffy. The rise won’t be dramatic.

  6. Preheat your oven to 500 450°F. (Less?) Stir the dough to deflate it. Brush three pieces of parchment paper with olive oil or use unoiled silicone mats, and set them on three baking sheets.

  7. Using a jumbo cookie scoop (2-tablespoon capacity), portion dough onto the paper and, with oiled hands or pastry roller, flatten it into a 4″to 5″ round. (Do not brush with additional oil.) (Squares/rectangles better.)

  8. Sprinkle with seeds or topping seasonings if desired. Repeat with the remaining dough; you should be able to get about 6 rounds onto each baking sheet. (Keep dough covered and moist.)

  9. Place the baking sheet(s) into the oven, or transfer the parchment directly to a preheated pizza stone. Bake for 5 minutes, spin sheets and switch rack levels, bake 4-5 minutes, flip breads, cook 3-4 minutes; for crispier breads, bake an additional 3 to 5 minutes, until the edges are golden brown. Cool on a rack; or serve warm from the oven.

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