The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Naturally gluten free

Lemonie's picture

Naturally gluten free

I'm having to go gluten free again for a while.  I've done it before and have gone through just about every bread recipe and it doesn't work for me.  What I'm looking for is recipes or ideas for flat breads etc that have always been gluten free.  I use cornmeal for cornbread and have just ventured into masa harina with mixed results.  Are there any other things I can introduce along the bread line.


With the corn tortillas I'm having mixed results.  I tried putting them in a cut ziploc and pressing with a pan but they cracked as soon as I tried to take them off.  Am having more luck with shaping them in my hands.  I keep a small pot of oil and water for my hands but am getting splitting round the edge and they come out looking like cogs round the edge.  Any advice.  I've checked the water flour recipe on the packet so that's right I think.

I'm doing:

1 cup masa harina
3/4 cup water
1/2 tsp salt


clazar123's picture

Have you tried mixing and then resting the dough for 30 minutes before shaping? This allows the flour to fully hydrate and be more supple. It might reduce the cracking.

As for pressing it between plastic-add a few drops of oil or baking spray to the plastic  to help it release. If it really sticks, there may be a little too much water in the dough. It can be tricky to get the right amount of water. Also, make sure you peel the plastic off the tortilla rather than trying to pick up the tortilla edge and puling.

arzoochaudhary's picture

When I started reading the problem being discussed, I was wondering what could be the solution for it then read your suggestion, because I had no idea what to advice. I think you are really good it that's why you find the solution.

Beth's picture

Teff flour makes a very nice crepe. Mix the flour with enough water to make a thin batter, then cook (one side only) in a hot, oiled skillet. The traditional use is Injera, which is allowed to ferment for a few days to become sour, but it is also nice cooked immediately after mixing, which lets the nutty flavor shine.

Socca (chickpea pancake cooked in a generous amount of olive oil) is also very good. When we're feeling indulgent, we fry up some (lamb if you're being traditional) sausage in the skillet, first, then cook the socca in the sausage drippings.

Lemonie's picture

Thank you for the advice and the new breads to try.  I'm slowly building up some good alternatives :)