Finding gluten free bread can be a nightmare. It often falls apart, tastes like cardboard and ends up costing a lot. Rana’s Artisan Bread do some amazing bread mixes. This means you can easily make the bread yourself from the comfort of your own home. In September, I was sent the Ingenious Flatbread mix. I have only just got to try it as I have been suffering quite badly with my stomach issues and haven’t been able to eat much.
The flatbread mix is free from gluten, dairy, egg, nuts, soya and refined sugar. It is suitable for vegans. It does contain gluten free oats and garlic though.
Potato starch, tapioca flour (modified), brown rice flour*, sorghum flour, millet flour*, oat flour, stabiliser: xanthan gum, salt, dry yeast emulsifier (sorbitan monostearate), sourdough starter (1%), coconut sugar*, gluten free oats, garlic, pineapple juice powder.
I was a bit concerned that making flatbread would be really difficult! It always seemed like a complicated bakery product but I couldn’t have been more wrong! The instructions were easy to follow.
You will need:
– Rana’s Ingenious Flatbread Mix
– Mixing bowl
– Parchment Paper
– Warm Water
– Measuring Jug
– Weighing Scales
– Frying Pan (if you want to fry it)
1. Measure 60g of the mixture into a mixing bowl.
2. Add 45ml of warm water. I used cooled boiled water.
3. Stir together until the flour is like wet porridge and let it stand for 5 minutes.
4. Stir vigorously for 1 more minute.
5. Place the dough onto parchment paper and spread into a disc shape at approximately 5mm thick.
6. Smooth the surface of the dough with a wet spatula and dust with gluten free flour or seeds. I used the Dove’s Farm Bread Flour.
7. Leave to prove for about 30 minutes.
8. Fry the flatbread dough-side down (still on the parchment paper) onto a hot frying pan and cook for about 6 minutes.
9. Peel the parchment paper away and cook on the other side for a few more minutes (up to 6). It is ready when it goes brown on both sides.
Alternatively, you can bake the oven dough-side up on the parchment paper in a preheated oven for 10 minutes at 210° C. I used this method and set the fan over to 200° C. It took approximately 15 minutes for me. The colour is paler when baked but still as tasty!
I found the instructions really easy to follow. I decided to use four separate bowls to make up all of the mixture at once. It divided into 4 x 60g portions perfectly. Some of the bowls required a little more water. My flatbreads all looked tasty but one of them went a different shape to the others. It was hollow in the centre and more raised. I can only imagine that this happened first firdt bowl of dough didn’t have enough water in it and I added a bit more when I realised how it should look. I could have made the whole mixture in one bowl to save time but I wanted to get the portions correct. The flatbread can be frozen for up to 3 months.
On tasting the bread, it’s actually really delicious. I don’t recall ever tasting flatbread before, so I didn’t know what to expect. I was pleasantly surprised. It tasted like an expensive bread. It made a great pizza base which I topped with homemade tomato puree, ham, mushroom and vegan cheese. I also had it as a sandwich and with soup. I really can’t fault it. I have frozen the rest to save for another day but would love to purchase another pack. I may even try a sweet topping on my next batch! It’s really versatile and it made such a lovely change from my usual bakery products. Try yours here: Ingenious Flatbread Mix for £3.99