Gluten-Free Parmesan Dill Flatbread

Rating: 3.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Since I quit eating wheat, I am always trying to find different types of bread recipes I like. This is one of the few that pass the test. Great with hummus!

By Cheryl Locke

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
30 mins
total:
50 mins
Servings:
12
Yield:
1 loaf
Nutrition Info
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Combine garbanzo bean flour, Parmesan cheese, dill, salt, and black pepper together in a bowl. Stir in 1 1/2 cups water and 3 tablespoons olive oil. Set dough aside to rest, about 30 minutes.

    Advertisement

  • Preheat oven to 400 degrees F (200 degrees C). Grease a large pizza pan with remaining olive oil.

  • Mix remaining 1/2 cup water into dough; turn out onto prepared pizza pan.

  • Bake in preheated oven until top is golden brown, about 10 minutes.

Nutrition Facts

Per Serving:
102 calories; protein 3.6g; carbohydrates 9.3g; fat 5.9g; cholesterol 1.1mg; sodium 214.6mg. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

oxypery
Rating: 5 stars
04/28/2017
This is my second time making this and this time I added a full bundle of spinach and 10 mins to the baking time. Delicious! Read More
Helpful
(2)

Most helpful critical review

Bri
Rating: 1 stars
03/28/2016
I followed the recipe exactly but the "dough" came out as batter. I wonder whether the cups of water were meant to be tablespoons or something much much smaller. I made the batter into dough myself by adding more besan flour and a couple of eggs to make it stay together but it came apart as I was rolling it out. The only way to salvage it was to convert it back into batter again (which it was never meant to be in the first place). I have been using it for savoury pancakes. It has a pleasant flavour and as pancakes it goes well with a potato and pumpkin topping. Read More
Helpful
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Buckwheat Queen
Allstar
Rating: 5 stars
03/29/2016
A savoury farinata to add to your bread alternatives. This indeed is delicious with dips and spreads and holds up to being handled. I made a half batch and needed 15 minutes to cook. Toast your leftovers make a great pizza! Thank you for the recipe. Read More
Helpful
(2)
oxypery
Rating: 5 stars
04/28/2017
This is my second time making this and this time I added a full bundle of spinach and 10 mins to the baking time. Delicious! Read More
Helpful
(2)
Bri
Rating: 1 stars
03/27/2016
I followed the recipe exactly but the "dough" came out as batter. I wonder whether the cups of water were meant to be tablespoons or something much much smaller. I made the batter into dough myself by adding more besan flour and a couple of eggs to make it stay together but it came apart as I was rolling it out. The only way to salvage it was to convert it back into batter again (which it was never meant to be in the first place). I have been using it for savoury pancakes. It has a pleasant flavour and as pancakes it goes well with a potato and pumpkin topping. Read More
Helpful
(1)
Advertisement
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/05/2021