Sorry for my absence as I didn’t blog very much last year but I’ve made a resolution to post more regularly in 2017! Also email me louisamreid@gmail.com if you have any suggestions for recipes you would like to see or if you have a low FODMAP recipe you would like to share.
This is such an easy and versatile recipe. I often make flatbreads to go as an accompaniment to a curry such as this lamb and spinach curry and they also go well with chilli. Another great way to use them is as a pizza base, skip the cumin seeds and once the flatbreads are cooked add suitable pizza toppings (I can do this as a separate post) and put under a hot grill for a minute or 2. They are really quick to make with just a small number of ingredients and make a nice bread substitute. An important point with this recipe is the gluten free flour mix that you use (in this case I used the Doves Farm white bread mix) should contain added xantham gum as this makes the dough smoother and gives it a much improved texture. I’ve made this recipe for 4 small (approximately 17cm diameter) flatbreads as they are easier to work with at this size but you could divide the dough into 2 and make 2 bigger ones, just make sure you have a big enough frying pan. They are best eaten straight away.
- 150g gluten free white bread flour plus extra for dusting your work surface (I used Doves farm)
- 1 teaspoon olive oil plus extra to brush on the finished flatbread
- 1 teaspoon of toasted cumin seeds (toast these in the frying pan as you use to make the flatbreads)
- ¼ teaspoon salt
- 90ml warm water
- Measure the flour, olive oil, toasted cumin seeds and salt into a large mixing bowl and stir in the water
- Knead the dough for a minute in the bowl until it forms a smooth ball and divide it into 4 equal sized balls.
- Sprinkle some gluten free flour onto your work surface and taking one ball of dough at a time flatten them out into a circle and use a rolling pin to roll the dough out as thinly as possible (approximately 17cm diameter)
- Meanwhile heat a frying pan on a high heat and once up to temperature cook the flatbreads individually (without adding any extra oil to the pan) for about a minute on each side. They should be lightly browned and will puff up when you turn them
- Once cooked brush with little olive oil and serve.
I’m so glad you’re back! Yours are definitely the best low FODMAP recipes I’ve found on the internet! Looking forward to trying this one out – both as it is and as a pizza base.
Thanks Ruth, that’s so nice to hear! I hope you enjoy the recipe and I will do my best to post regularly 🙂 Louisa
Glad to see you back as was beginning to wonder if you and family were well.
Love yourecipes.
Happy New Year
I’m so pleased to hear you’ve enjoyed the recipes, that makes it worthwhile. Everyone’s been fine, I think I’ve just been a bit busy recently and preoccupied with other things! Best wishes, Louisa
I have just started the lowfodmap diet today and find website and recipes really helpful!
Thanks Luci, hope you enjoy some of the recipes 🙂
Do you know if these will freeze? It would be nice to make a batch and then get then out as and when, especially as I make my curries in batches.
Hi Marion, should be OK to freeze if you part-cook them (say 30 seconds each side instead of a minute) allow them to cool then wrap them individually in baking parchment, place them in a freezer bag and then use as required. I think if they were fully cooked before freezing they would probably turn out quite brittle. Hope it works ok 🙂
Louisa,
It’s great to see more recipes being added. If it wasn’t for your website I would have never been able to do the low fodmap diet as my GP wasn’t very helpful. I particularly found your stocks and dips helpful as it allowed me to experiment with other foods. I just wanted to thank you for these great recipes. I look forward to trying out some new ones this year! 🙂
Hi Dani, thank you so much for that feedback. It is really great to hear that you’ve found the recipes and info so useful, it makes it all worthwhile 🙂 Louisa
Can these be used as wraps, please? I really resent paying £3 for 4 wraps when I feel sure I could make them myself!
Thanks
Yes they should be ok to use as wraps, I would just wrap them in a clean tea towel as you make them which should keep them a bit softer.
Hello Louise. I just wanted to let you know how helpful i have found your blog in dealing with LARS after surgery for colorectal cancer. Since the symptoms are similar to IBS, I thought I would try a low FODMAP diet. I have had some success with it and have found your recipes a great help in trying to vary my diet from what we ate in 1950s Scotland! I also love that you’re from the Western Isles, a wee touch of home. (I live in Australia but my family is from the Isle of Cumbrae). So, thank you very much for your recipes and blog. ?
Thanks Barbara, I’m so pleased to hear you’ve enjoyed some of the recipes. It’s really encouraging for me. I was thinking of doing something quite Scottish for Burns night in a couple of weeks time, the neeps and tatties would be fine but haggis is definitely not FODMAP friendly, I’ll work on it!
Ah haggis….lovely memories….
Great to see you back. I like trying out your recipes as you are good at using ingredients that are not hard to find. Have you got any ideas for food I could take on a long haul flight low FODMAP style? Thanks.
Hi Elspeth, thanks for the feedback. I like to keep it simple! For a long haul flight I would probably go for a selection of snack foods like a packet of oatcakes, some cheese, grapes, cucumber and carrot sticks, a banana etc. Hope you enjoy the trip 🙂 Louisa
Wondering if I can sub the flour for anything else? Does it have yeast in it?
Thanks Gillian
Hi Gillian, there’s no yeast in it but the flour is an integral part of the recipe so it wouldn’t really work with anything else. Best wishes, Louisa
Hi Louisa
Thank you so much for the work you’ve put into this site and recipes, it was a truly wonderful find.
I’ve been up all evening writing my shopping list so I can get started with something other than boiled rice!
Stephen
Thanks Stephen, that’s really nice to hear. I hope you enjoy some of the recipes. Louisa 🙂
Hi Louisa,
I tried making this recipe and I ran into some big issues! I followed your recipe (I was hoping to use these flat breads for pizzas, so I left out the cumin seeds) and found the dough to be super sticky and would fall apart when trying to roll out or pick up. I tried chilling the dough and had the same results. I tried rolling the dough out on a floured Silpat mat and tried again on my countertop with flour as well. No luck!
I am super bummed and hope you can shed some light on where I went wrong. GF flour is double the cost of regular flour and it was heart-breaking to throw all of that dough away 🙁
Hi Kelly, sorry to hear about your problems. I can only think it was due to the type of gf flour used, I always go for Doves Farm, the bread flour contains xantham gum and this can make quite a difference to the texture of dough. Best wishes, Louisa